• Line / prepare a baking sheet with parchment paper like you would usually do and set aside. 

  NOTE: For this recipe, I used my Large bonMat from bonCOOK placed on top of a large perforated baking sheet.

BLOOD ORANGE CRINKLE COOKIES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.53 oz butter
• In a mixing bowl, rub the blood orange zest and granulated sugar together.
  4.25 oz granulated sugar, 1 blood orange zest
  
• Add in the blood orange juice, egg, egg yolk, and a few drops of the Red/Orange Food coloring. Mix until combined.
  1.25 oz blood orange juice, 1 egg, 1 egg yolk, Food coloring
  
• Fold the all-purpose flour and baking powder until no dry spots remain. Keep the dough in the mixing bowl, film to contact and refrigerate for 2 hours.

  NOTE: You really want to the dough to be cold when it gets into the oven to control spread and ensure the signature crinkled appearance.
  9.20 oz all-purpose flour, 1 Tbsp baking powder
  

ASSEMBLY

• Preheat oven to 350℉/180℃. 
• When ready, using a 3-Tablespoon cookie scoop, scoop out the cookie dough. Gently roll it into the powdered sugar and place it directly on your prepared baking sheet, at least 2 inches | 6 cm apart so they have room to grow.
  powdered sugar
  

BAKE!

• Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your Crinkles from 10 minutes). It is ready when they are barely golden around the edge and the crack has formed.
  
• Once your Blood Orange Crinkle Cookies are out of the oven, let them cool down completely on your baking sheet. They will be soft but will continue on cook. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!