Blood Orange Cornmeal Cookies

It’s a new year, new beginnings and I’m working on a new and improved me…not really. I’m a Leo and we’re pretty much perfect.

Jokes aside, the holidays got the best of me this year. I was busy having too much fun with my family that I completely neglected the blog. However, I have been working on new and interesting recipes I’m excited to share with everyone, like these Blood Orange Cornmeal Cookies.

blood orange cornmeal cookies

I like to incorporate citrus in any way that I can. In fact I’d take a lemon dessert over a chocolate dessert any day. Let’s be honest, blood oranges don’t sound very appetizing BUT their gorgeous color and flavor makes up for their rather violent sounding name.

blood orange cornmeal cookies

Not much expertise is required to make these bite sized treats but the payoff is huge because they are packed with flavor! The cornmeal adds a wonderful texture, while the tang from the blood oranges in the icing balances the rich and buttery cookie.

blood orange cornmeal cookies

Although this is a straightforward cookie recipe, the dough can easily go south if the instructions aren’t followed. Sometimes the simplest recipes are the hardest to execute. This should not discourage you because if you follow my steps, you’ll be guaranteed a buttery melt in your mouth cookie! I got your back 😉

Things You Should Know:

  • To ensure a tender/melt in your mouth cookie, DO NOT overmix the dough.
  • Chill the dough for 2 hours before baking.
  • Allow the cookies to completely cool before dipping them into glaze.
  • Taste test the blood oranges before using, sometimes you get bad ones.

Cookie dough recipe adapted from Chewoutloud.com

Blood Orange Cornmeal Cookies
Print Recipe
This recipe makes about 24-34 cookies, depending on the size.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Blood Orange Cornmeal Cookies
Print Recipe
This recipe makes about 24-34 cookies, depending on the size.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Instructions
  1. In a stand mixer fitted with paddle attachment, place softened butter and powdered sugar and mix on medium-high speed for about 3-5 minutes until creamy and light in color. Add the vanilla and zest and mix until well combined, scrape bottom of bowl with spatula and beat again to incorporate.
  2. In a medium bowl, combine the flour, cornmeal and salt and whisk with a fork to combine. Turn mixer on low speed and add half the flour/cornmeal mix until barely combined then proceed with the remaining flour and mix until JUST combined. Turn the dough on a clean work surface and with your hands form the dough into a ball. Wrap the dough in plastic and flatten the dough into a disc and place in the fridge for 1-2 hours.
  3. Preheat oven to 325 degrees F. Once the dough has been chilling for at least an hour, scoop a heaping teaspoon of the dough and form into a ball. Place each cookie about an inch apart on cookie sheet-they barely spread. Press down the center of each ball with your thumb or I used a 1/4 tsp making a deep well in the middle- but not wide. The well collects more icing this way 😉
  4. Bake the cookies for about 18-20 minutes, until the bottom is golden brown, Check the cookies at 18 minutes to be on the safe side. While cookies are baking, start with glaze. Mix together sugar, orange juice, vanilla and zest until smooth and set aside.
  5. Once cookies are cooled, dip each cookie into the icing and set on cooling rack. Then repeat one more time. Yes double dip those cookies 😉
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