Blood orange shortbread cookies are the perfect dessert to make this winter. These buttery cookies are super crisp and light, and the sweet frosting on top is simply divine! Blood orange juice gives the frosting its deep pink hue and a fresh citrus taste.
Winter can really bring on the blahs. I tend to feel a little more tired and a little more bored with our food choices.
We love winter time comfort food like bean soup, chicken rice soup, and banana bread. But sometimes I do miss the freshness of summer foods.
That’s where wintertime citrus comes in. There are so many nice citrus fruits available in the winter months, and using them in my cooking and baking is a refreshing break from the boredom.
These blood orange shortbread cookies are a new favorite dessert over here. The orange zest adds a nice flavor to these buttery cookies, and the dark pink blood orange juice creates a beautiful shade of pink frosting. These would be just right for a Valentine’s Day party – serve them alongside chocolate sugar cookie hearts and buttery shortbread squares.
Jump to:
Blood Oranges
Blood oranges are usually able to be found at the grocery store between December through April. Their flesh is a very deep burgundy red, and the juice is perfect for adding a bright pop of pink to a drink or a dessert.
If you can’t find blood oranges, you can certainly make these shortbread cookies with regular oranges. They will still taste great, although the icing will not be bright pink. Using Cara Cara oranges would also be a nice choice, as they have a little different flavor than navel oranges.
Special Equipment
You will need a rimmed cookie sheet as well as parchment paper to make this recipe. Parchment paper helps the cookies not to stick to the baking sheet. An offset spatula also helps with spreading the frosting.
Ingredient Notes
- Vegan Buttery Spread – I use Earth Balance Soy Free Vegan Buttery Spread. You could use the baking sticks if you prefer, they would work just fine.
- Powdered Sugar – I like Wholesome brand powdered sugar, which is corn free.
- Gluten Free Flour – Namaste Perfect Flour Blend works very well for shortbread cookies. If you have a favorite store bought blend that you prefer, that will probably work okay. Most cup to cup blends should work well as an equal substitute. I don’t recommend coconut flour or almond meal in this recipe. Those are heavier flours, and the texture of the cookies won’t be light with those ingredients.
- Blood Orange Zest and Juice – If you can’t find blood oranges, regular oranges are just fine! You could also use Cara Cara oranges, or you could even try these with ruby red grapefruit!
Learn how to make the best, most delicious holiday cookies with these easy recipes. This is a great way to simplify your holiday baking! LEARN MORE…
Step by Step Instructions
- Cream the vegan buttery spread and powdered sugar. Add the dry ingredients, including the orange zest.
- Mix on low speed until the dough comes together. It will be thick.
- Roll the dough into balls, then flatten with your hand or the back of a spoon.
- Bake at 350 degrees F for about 12-14 minutes.
- While the cookies are cooling, make the orange frosting.
- Frost the cooled cookies.
Storage
Due to the fresh juice in the icing, I like to store these leftover cookies in the refrigerator. They should stay fresh for about 5 days.
More Gluten Free Vegan Cookies
Disclosure: This post contains affiliate links.
Recipe
Blood Orange Shortbread Cookies (Gluten Free, Vegan).
Ingredients
For the cookies:
- 1 cup vegan buttery spread
- 1 cup powdered sugar
- 2 cups gluten free flour blend
- ½ teaspoon salt
- 2 teaspoons blood orange zest from approximately 2 blood oranges
For the frosting:
- 3 Tablespoons vegan buttery spread
- 2 cups confectioner's sugar
- 2 Tablespoons blood orange juice from approximately one orange
Instructions
- Place the vegan buttery spread and powdered sugar in a mixing bowl, and beat until smooth.
- Add the gluten free flour blend, salt, and blood orange zest, then mix on low speed until the dough comes together.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Scoop out a tablespoon of dough at a time. Roll the dough into balls, and place on the cookie sheets, leaving about 1.5 inches in between cookies.
- Flatten the dough with your hand or the back of a spoon.
- Repeat with remaining dough. You can probably fit about 12 cookies on a cookie sheet
- Bake at 350 degrees F for about 12-14 minutes. Allow the cookies to cool completely before moving.
Make the frosting:
- Place the powdered sugar, the vegan buttery spread, and blood orange juice in a mixing bowl. Mix on medium speed. If the dough seems too thin, add a little more confectioner's sugar. If it's too thick, add a little more orange juice.
- Once the frosting reaches a spreadable consistency, turn off the mixer.
- Frost the cooled shortbread cookies. Store leftover cookies in the refrigerator.
Darryl
My son loves these!
Nina Jackson
These look great!
Maureen
I like your new picture. Thanks for your website.
Kelly Roenicke
Thank you so much!