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Blood Orange Cookies with Cream Cheese Frosting and Tangy Blood Orange Curd Recipe

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Delight in these soft and flavorful blood orange brown sugar cookies topped with tangy cream cheese frosting and sweet, freshly made blood orange curd. Perfectly balanced with citrus zest and a creamy finishing touch, these cookies are a delicious treat for any citrus lover.

Ingredients

Blood Orange Sugar Cookies

  • 150 g light brown sugar (¾ cup)
  • Zest of 2 blood oranges
  • 90 g unsalted butter, room temperature (6 ⅓ tbsp.)
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g all-purpose flour (1 ⅓ cup)
  • 1 tsp baking powder
  • ½ tsp salt

Blood Orange Curd

  • 28 g unsalted butter, cubed (2 tbsp.)
  • 65 g granulated sugar (¼ cup + 1 tbsp.)
  • Zest of 1 blood orange
  • 40 g blood orange juice, freshly squeezed (scant 3 tbsp.)
  • 2 egg yolks
  • ⅛ tsp salt

Cream Cheese Frosting

  • 100 g cream cheese, room temperature (½ cup)
  • 42 g unsalted butter, room temperature (3 tbsp.)
  • ⅛ tsp salt
  • 160 g powdered sugar (1 ⅓ cup)
  • ½ tsp vanilla extract

Instructions

  1. Prepare the Brown Sugar and Zest: Add the brown sugar into a medium mixing bowl. Zest two blood oranges directly into the sugar and rub the zest into the sugar with your fingers to release the citrus oils.
  2. Cream Butter and Sugar: Add the softened butter to the sugar mixture and use a hand or stand mixer to beat until light and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, about 1 minute.
  4. Mix Dry Ingredients: Add the flour, baking powder, and salt. Fold gently with a rubber spatula just until no flour streaks remain.
  5. Chill Dough: Cover the bowl and refrigerate the dough for at least 30 minutes while preparing the curd.
  6. Make Blood Orange Curd: In a small saucepan, combine granulated sugar and blood orange zest. Rub zest into sugar. Add blood orange juice, egg yolks, and salt. Heat over medium, stirring constantly until thickened and reaching 170°F (76°C), about 3-5 minutes.
  7. Strain and Add Butter to Curd: Remove from heat and strain the curd through a fine mesh sieve over cubed butter. Stir until the butter melts and the curd is smooth. Refrigerate to chill until ready to assemble.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a cookie sheet with parchment or silicone mat.
  9. Scoop and Bake Cookies: Using a 3 tbsp cookie scoop, place dough evenly spaced on the sheet. Bake 10-12 minutes until edges turn golden and tops look slightly wet.
  10. Cool Cookies: Let cookies rest on the hot baking sheet for 5 minutes, then transfer to wire rack to cool to room temperature.
  11. Make Cream Cheese Frosting: Beat cream cheese, butter, and salt in a small bowl until smooth. Gradually add powdered sugar in two parts, beating well. Mix in vanilla extract.
  12. Assemble Cookies: Spread approximately 1.5 tbsp frosting on each cookie, creating shallow crevices. Spoon 2 tsp blood orange curd atop the frosting and gently swirl.
  13. Garnish and Serve: Optionally garnish with more blood orange zest and a blood orange slice. Serve and enjoy!

Notes

  • Chilling the dough helps control spread for thicker cookies.
  • Constant stirring is essential when cooking curd to prevent scrambling eggs.
  • If curd loses bright red color during cooking, rest assured the flavor remains vibrant.
  • Use fresh blood oranges for best flavor and color.
  • Store frosted cookies refrigerated due to cream cheese frosting and curd.

Find it online: https://yumntasty.com/blood-orange-cookies-with-cream-cheese-frosting/