Vegan Blood Orange Cookies
Bright, tender vegan blood orange cookies with citrus zest, soft shortbread texture, and buttery pistachio crunch. Simple, cozy, and perfect for winter baking.
Equipment
- Baking Sheet
- Parchment paper
- Mixing bowls
- Hand Mixer or Stand Mixer
- Citrus zester
- Wire cooling rack
Ingredients
Cookies
- 1 cup vegan butter softened
- 1/2 cup granulated sugar
- 2 tablespoons blood orange zest about 2 oranges
- 2 tablespoons blood orange juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 tsp salt
- 1/3 cup chopped pistachios
- 2 tablespoons turbinado sugar optional, for sprinkling
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons blood orange juice
Instructions
- Cream the softened vegan butter and granulated sugar together until light and fluffy.
- Add the blood orange zest and juice. Mix until combined.
- Stir in the vanilla extract.
- In a separate bowl, whisk the flour, cornstarch, and salt.
- Add the dry ingredients to the wet mixture and stir until the dough forms.
- Fold in the chopped pistachios.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll or scoop the dough into small balls and place them on a parchment-lined baking sheet.
- Flatten each cookie slightly. Sprinkle turbinado sugar if desired.
- Bake for 10–12 minutes, or until the edges look set and the centers appear soft.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- Whisk powdered sugar with 1–2 tablespoons of blood orange juice until smooth.
- Drizzle the glaze over fully cooled cookies.
Notes
These cookies store beautifully for up to 5 days in an airtight container.
For a festive twist, add dried cranberries or a pinch of almond extract.
You can also freeze the dough for up to 3 months.
For a festive twist, add dried cranberries or a pinch of almond extract.
You can also freeze the dough for up to 3 months.