Super light, almost cake-y blood orange cookies that is lightly sweet and full of delicious blood orange flavor!
Course Dessert
Cuisine American
Keyword blood orange cookies, cookie recipe, cookies
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 30cookies
Calories 147kcal
Equipment
Stand mixer
baking sheet pan
wire whisk
Ingredients
For the cookies
3cupsall-purpose flour
1teaspoonbaking powder
1teaspoonsalt
8tablespoonunsalted butter softenedone stick
1 ¾cupssugar
1teaspoonZest of one blood orange
2eggs at room temperature
2cupsgreek yogurt
4tablespoonblood orange juiceor use regular if that is all that's available
1teaspoonvanilla extract
For the glaze
1cuppowdered sugar
2tablespoonblood orange juice
2teaspoonZest from one blood orange
Instructions
To make the cookies
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.
To make the glaze
Combine all the ingredients in a bowl and whisk together until smooth.
Drizzle each cooled cookie with a good amount of glaze.
Notes
These cookies don't keep terribly long, but can be kept in a container for up to three days