Whisk together the flour, baking powder and salt in a bowl and set aside. In the bowl of your stand mixer (or use a hand mixer if that's what you have) pour in your sugar and your zest. Using your fingers or a fork smash together the sugar and the zest - this will release all the flavorful oils in the zest. Add the butter to the blood orange sugar and using the paddle attachment, beat together the butter and sugar until super light and fluffy - give it a few good minutes. Add your eggs one at a time and beat until combined. Then add the orange juice and the vanilla and beat to combine. Slowly add the flour mixture and beat on low until just incorporate - don't overmix or you'll have a tough cookie. Cover the bowl and refrigerate at least two hours.

Preheat the oven to 350. Line a baking sheet with parchment paper. Scoop the chilled dough, using a tablespoon or a small cookie scoop onto the parchment. Bake on the middle rack for 18-20 minutes. They should just start to look a little golden on the edges. Transfer to a cooling rack to cool.

Combine all the ingredients in a bowl and whisk together until smooth.

Drizzle each cooled cookie with a good amount of glaze.