Blood Orange Cookies


I have often considered calling this blog ‘Blood Oranges and Strawberries Yo’.

It’s a name that combines my love of fruit, with my love for the way Jesse in Breaking Bad says ‘Yo’.


Is anyone else totally in love with Breaking Bad? I’m just going to come out and say it… I hate Skyler. Also please don’t talk to me about anything post season 2, I just can’t even remotely find the time.

My time has been spent wisely, in cherishing the time I still have with my precious Blood Oranges. When in season I’ll add them to just about anything that stays still long enough.  My love for them reaches ridiculous, heroin addict-esque heights in August. At one point I saw a baby crawling on the ceiling.


Granted I saw that in the film Trainspotting… which is about heroin addiction, but my addiction to all things red and juicy could potentially be lethal. If I were to eat arsenic covered strawberries for example. Let’s be honest, this got very drug oriented,  very quickly. I am nothing if not efficient.

Aside from eating blood oranges in the regular way; raw, I’ve been trying to come up with ways to make them into a baked good that shows off the season, Winter’s last hurrah if you will. Last year we had the Blood Orange and Almond upside-down Cake, which is amazing, and you should definitely eat that. This year I’m kind of over the cake scene (that’s a blatant lie) and I’ve decided to go with my favourite sweet vehicle, the cookie! It just so happens that Sophie at The Sticky and Sweet was thinking along the same lines, so if you want cookie overload, be sure to check out the Sweet Adventures Bloghop this month.

I assumed a Blood Orange Cookie would be too good to be true, maybe the orange flavour wouldn’t show through the cookie dough, maybe it would be bland. Maybe the cookie would just be plain disgusting. Well I’ve done the worrying and the fixing for you, this cookie is wonderfully chewy with a little crunch on the exterior, choose good white chocolate and you will reap the rewards tenfold.



Blood Orange Cookies

115 grams Butter slightly softened
60 grams of Cream Cheese slightly softened (say half an hour once cubed)
zest of 3 blood oranges
150 grams of light brown sugar
55 grams of Caster Sugar
1/4 teaspoon of cinnamon
1/2 teaspoon of grated ginger
1/2 teaspoon of vanilla paste
1 egg
3 tablespoons of Blood Orange Juice
280 grams of plain Flour
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
100 grams of fair trade white chocolate

The Method
In a large bowl beat the butter and cream cheese together with the blood orange zest, add the sugars, cinnamon, vanilla and ginger. Beat mixture until pale and creamy. Add the egg and juice and beat slowly until incorporated.

In a smaller bowl sift together the flour, raising agents and salt. Add this mix to the sugar and butter mix and fold in with a wooden spoon, add the white chocolate when the mix is not-quite incorporated.

When fully combined dump the mixture onto a baking parchment and roll into a long log shape, cover in cling wrap and freeze for at least 2 hours, but 24 hours plus if possible.

Pre-heat oven to 180C. Slice the frozen log into desired amounts (I usually do about 30 grams per cookie) and roll into a ball shape, quickly. Place onto a baking sheet and bake for 10-12 minutes, until the outside is just set. Don’t let it go too brown, it will continue baking when you remove it from the oven. Promise!

Allow to cool for 10 minutes then move to a wire rack and let cool until room temperature. Or just eat when still slightly warm. If you use these to make ice cream sandwiches you are a true star, and should get in touch so we can hang and watch Adventure Time together.

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11 thoughts on “Blood Orange Cookies”

  1. You just have to believe. It totally sounds rational to me to make great use of blood oranges. A cookie will be just fine. You can forward me some …

    1. Candy Cane Bar Cookies1 cup butter (2 sktics)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.

    2. Nice souvenirs! I was so peeasld when my daughter came over to my place just before Christmas to make a our special family Christmas cake – her oven was not working well enough.Happy New year … and continue your inspired blog!

  2. Oh these cookies look heavenly!! I wish I had one in my hand right now. Sorry to say I haven’t watched Breaking Bad yet… (can we still be friends?) but I promise to get on to it once I have finished Game of Thrones :D

    1. I actually have a few in the freezer, ready to bake. And I suppose we can still be friends, but, I think you have to watch breaking bad – because without it i’m unsure what life is right now. #dramatic

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