These delicious sugar cookie bars are soft and chewy with a thick layer of blood orange cream cheese frosting and a candied blood orange on top!Â What a perfect dessert for special occasions and easy enough for an everyday treat!
I had some one see my instagram feed today and ask when blood oranges are in season. Blood oranges are in season in the United States from December to May.Â Maybe I shouldn’t have been so excited but I found them in Trader Joes this week and knew I had to make some candied Blood oranges.Â If you’re interested in making candied blood oranges, you can find an easy tutorial here.Â Don’t be scared or intimidated by candied citrus, it’s so easy!
Also, another fun little fact and probably one we could have guessed, the largest producer of blood oranges is California.
These delicious sugar cookie bars are soft and chewy with a a thick layer of blood orange cream cheese frosting and a candied blood orange on top! What a perfect dessert for special occasions and easy enough for an everyday treat!
- 2 1/4 C All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 Cup Butter
- 1 1/2 Cup Sugar
- 1 tsp vanilla
- 2 large eggs
- 4 oz Butter, softend and at room tempreture
- 8 oz Cream Cheese, softened
- 3 Cups Powdered Suage
- 1/2 tsp Vanilla extract, or orange if you have it
- 2 Tablesoons Lemon Juice
- 2-3 Tablespoons Blood Orange Juice (about 1 orange)
- zest from 2 blood oranges. (Try to zest very finely so there isn't chunks in the frosting)
Preheat oven to 325 degrees.
Combine flour, baking soda, and salt in a small bowl.
Beat the butter, sugar and vanilla in a large mixing bowl until creamy. Add the eggs and then beat well. Gradually beat flour mixture into the butter mixture.
In a large baking dish, 12 by 17' for thin cookie bars and 9 by 13" for thick cookie bars. press the dough onto the pan. Cover the bottom of the pan as evenly as possible.
Bake in a 325 degree oven for 20-25 minutes or until just barley golden. Take out of the oven and let them cool.
In a mixing bowl, cream together the butter and cream cheese. Beat until light and fluffy.
Add powdered sugar slowly, a cup at a time. Add the vanilla extract and the zest. Slowly add the blood orange juice and the lemon juice until the frosting is fluffy and spreadable.
Spread on the sugar cookie bars! Add some candied blood oranges to garnish the top of the sugar cookie bars. Sprinkles work great too!
Store in a covered container for a week if you don't need it all.
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