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Blood Orange Shortbread Cookies cut into hearts.

Blood Orange Shortbread Cookies

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.
Course Dessert
Cuisine N/A
Keyword blood orange, cookie, dessert, orange, Valentine's Day
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time: 1 hour
Total Time 1 hour 32 minutes
Servings 20 -30 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.