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Blood Orange Sugar Cookies

Rebecca | Roses & Whiskers
Classic sugar cookies with a distinct citrus twist. Perfect for spring and summer and easy to make gluten free.
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Prep, chilling, baking and decorating time 4 hours 30 minutes
Servings 3 dozen

Ingredients
  

  • 2 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter softened to room temperature
  • 6 tbsp butter-flavored Crisco
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • zest of 2 blood oranges room temperature
  • 4 tsp freshly squeezed blood orange juice room temperature

Blood Orange Buttercream Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup Crisco
  • 4 1/4 cups powdered sugar
  • 2 tbsp blood orange juice
  • 2 tbsp whole milk
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions
 

  • Zest two blood oranges. You might only need to squeeze one of them, so measure the juice before you squeeze both.
  • Whisk the flour, baking powder and salt in a medium bowl.
  • Cream the butter, Crisco and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated. Mix in the zest and blood orange juice.
  • On low speed, gradually blend in the dry ingredients until justice combined. Cover the dough and chill in the refrigerator for at least two hours. You can also chill the dough overnight.
  • Roll out half of the chilled dough onto a floured surface until ¼-inch thick. Keep the rest of the dough in the refrigerator until you’re ready for it. Use cookie cutters to cut out shapes and transfer them onto a baking sheet lined with parchment paper or a silicone baking mat. Don’t put more than 12 cookies on a pan.
  • Re-roll the scraps until you’ve used up the dough and then roll out the remaining dough.
  • Chill each sheet of cookies for at least 30 minutes before baking. Preheat the oven to 375°F (190°C). I don’t even preheat the oven until the cookies have been in the fridge for 30 minutes. Bake the cookies one pan at a time for 6 to 7 minutes. The middles should still be soft but not wet and doughy. Larger cookies will need 7 minutes and smaller cookies will only need 6.
  • Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

Decorating the Cookies

  • Make the frosting while the cookies are cooling. (I actually recommend freezing the cookies before decorating them.) Cream the butter and Crisco until smooth. Add in ½ of the powdered sugar. Mix on low speed until combined and then beat on high speed until creamy. Add in the remaining powdered sugar, the milk, heavy cream, vanilla and blood orange juice. Mix on low speed until combined and then beat on high speed until creamy and fluffy. (Consider doubling the frosting recipe if you plan on using piping tips to decorate. If you simply spread the frosting on this will be enough.)
  • Decorate as desired and store in an airtight container in the freezer with a sheet of wax paper in between layers. Enjoy!