A recipe for Blood Orange Shortbread Cookies! Top these light, buttery cookies with either dark chocolate or a bright blood orange glaze for a fun and festive treat.
Happy almost Valentine’s Day! I made these Blood Orange Shortbread Cookies and cut them into hearts to celebrate the holiday.
Buttery, tender blood orange cookies with a bright citrus flavor are topped with either melted dark chocolate or a pink blood orange glaze, plus a pinch of orange-flavored salt for quite the striking dessert.
If the dough is too sticky to handle, add just enough flour for it to become manageable. Be careful not to add too much to keep the texture light. I mixed a little cornstarch into the flour to help add to the soft and tender texture. If you want to cookies more crumbly, omit and adjust with flour as needed.
The amount of cookies and cooking time for the shortbread depends on the size of the cookie cutters used. I made hearts of various sizes for Valentine’s Day. If you don’t want to use cookie cutters, you can also roll the dough into a square/rectangle and slice into 1/4 inch (0.5 cm) rounds after it is well-chilled.
If blood oranges are unavailable, substitute with other oranges.
For a fun contrast, I dipped some cookies in melted dark chocolate and others in a pink blood orange glaze. Make sure the Blood Orange Shortbread Cookies have completely cooled to room temperature before topping.
I made a quick orange-flavored salt to sprinkle over the tops of the cookies. This is completely optional, but I loved the extra boost of flavor. Rub together roughly equal parts of the orange zest and salt and let sit while you prepare the glaze. You can also sprinkle some orange zest and flaky salt separately or top the Blood Orange Shortbread Cookies with your favorite sprinkles.
Looking for more blood orange recipes?
- Blood Orange Vinaigrette
- This Blood Orange Dark Chocolate Chip Sorbet
- Blood Orange Chardonnay Cupcakes
Blood Orange Shortbread Cookies Recipe
Adapted from Made in Our Kitchen
Blood Orange Shortbread Cookies
Blood Orange Shortbread Cookies:
- 1 cup (230 grams) unsalted butter softened at room temperature
- 3/4 cup (165 grams) granulated sugar
- Zest from 1 blood orange
- 3 tablespoons (45 milliliters) freshly squeezed blood orange juice
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (35 grams) cornstarch
- 1/2 teaspoon salt
- 1 tablespoon coarse or flakey sea salt
- 1 tablespoon blood orange zest
- 1 cup (100 grams) powdered sugar
- 2 tablespoons (30 milliliters) blood orange juice
- 5 ounces (142 grams) melted dark chocolate
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
- Mix in the orange zest, orange juice, and vanilla extract.
- In a medium bowl, combine the flour, cornstarch, and salt. Mix into the butter just until combined.
- Form the dough into a disc and wrap in plastic. Refrigerate until well chilled and firm, about 1 hour.
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment.
- On a lightly floured surface, roll the dough into a sheet 1/4 inch (0.5 cm) thick. Cut the dough into shapes using desired cookie cutters. Transfer to prepared baking sheets 1 inch (2.5 cm) apart.
- Bake in preheated oven until the bottoms are lightly golden, 12-15 minutes depending on the size of the cookies. If the cooking is uneven, switch and rotate the baking sheets halfway through the time.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature.
To make the toppings:
- In a small bowl, rub together the sea salt and orange zest. Set aside.
- In another bowl, whisk together the powdered sugar and blood orange juice until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.
- Place the melted dark chocolate in another bowl.
- Once the cookies are room temperature, dip or drizzle the tops with either the melted chocolate or the blood orange glaze. Sprinkle with orange salt and allow to set before serving.
- Once set, store in an airtight container at room temperature for up to 3 days.