Crinkle cookies have this magic quality where they go into the oven looking like one thing and come out like another. This blood orange version uses this interesting-looking fruit, which is a hybrid between a pomelo and a tangerine, for a really unique taste.

To begin with you’ll need about 4 teaspoons of blood orange zest. Since the zest of blood oranges can be tougher than regular oranges if your grater or zester isn’t that fine you can pulse the zest along with granulated sugar in the blender or food processor to get it a bit finer.

You’ll also need 4 tablespoons of blood orange juice, which is about 1/4 cup. This is about how much juice is usually in one orange.

Blood oranges can vary in their color intensity, from almost as pale as regular oranges to that deep maroon color they’re most famous for. Because of this you might want to add a drop or two of red and/or orange food coloring into the dough.

This is optional but it gives a nice contrast to the white powdered sugar on top when the cookie part is darker.

Once you’ve got your dough made up you’ll need to chill it in the refrigerator for an hour before preheating the oven. This is done so that the cookies won’t spread out in the oven as much. Flat crinkles won’t “crinkle” the way they’re supposed to so this is not a step to skip.

These bake up pretty quickly and when they’re ready you’ve some really beautiful and tasty crinkles on your hands. If you’re a fan of blood orange then these cookies are just the thing.