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5 from 1 vote

Blood Orange Shortbread Cookies

The delicate cookies have a light, subtle blood orange flavor and are delicious!
Prep Time15 mins
Cook Time12 mins
chill time1 hr
Total Time1 hr 27 mins
Course: Dessert
Cuisine: American
Keyword: blood orange shortbread cookies, healthier cookies, whole wheat cookies
Servings: 30 cookies
Author: Amy- A Red Spatula


  • 1 cup softened butter
  • cup powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon blood orange zest
  • 2 teaspoons blood orange juice
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour I prefer a whole wheat pastry flour. Make sure to use the scoop and measure method. Meaning, loosen the whole wheat flour and scoop into your measuring cup. Then level the top of the flour. This will ensure the flour isn't compacted, but light.
  • ½ teaspoon salt

Blood Orange Glaze

  • 2 tablespoons softened cream cheese
  • 1 tablespoon butter
  • 2 cups powdered sugar This is a variable, add more if you need
  • ¼-1/2 cup blood orange juice
  • 1 tablespoon blood orange zest


  • Add butter and granulated sugar to a medium-sized bowl and mix with a hand or stand mixer until the butter is light and fluffy. This will take about 2 minutes.
    Add in the egg yolk, orange juice, zest, and vanilla. Mix well.
    Next is your all-purpose flour, whole wheat pastry flour, and salt. Mix these with your wet ingredients, but only enough to combine.
    Remove the dough from the bowl and onto saran wrap. Roll into a log and wrap in the saran wrap. It will be a little sticky at this point, so just be patient when rolling!
    Let this chill in the fridge for at least an hour. You can also make the dough in advance. The dough can hold in the fridge for up to 3 days. It can also be frozen at this point, holding in the freezer for up to 3 weeks. Remember to bring to room temp before cutting.
    Preheat oven to 350 degrees.
    Line 2 baking sheets with parchment paper and set aside.
    Remove your cookie dough from the fridge. Carefully take off the saran wrap and slice into ¼ inch slices. Place the slices on the baking sheet a few inches apart. I did 12 per sheet.
    Place in preheated oven and bake until the edges are a VERY LIGHT golden brown. Mine took about 12 minutes.
    While they are cooling, start mixing your glaze. Add the cream cheese, butter, powdered sugar, 2 tablespoons blood orange juice, and zest to a bowl. Mix on high and add more powdered sugar or juice to reach the consistency you are looking for.
    You can either dip the cookies or drizzle it on the cookies.
    Now, sit back and enjoy. You deserve it!