In a mixing bowl, combine light brown sugar and the zest of two blood oranges. Beat in room temperature unsalted butter until light and fluffy, about 2-3 minutes.

Mix in one egg and a splash of vanilla extract until well combined.

Fold in all-purpose flour, baking powder, and salt until no flour streaks remain. Chill dough for at least 30 minutes.

In a saucepan, whisk together granulated sugar, zest of one blood orange, juice, egg yolks, and a pinch of salt. Cook over medium heat, stirring until thickens to 170°F, about 3-5 minutes.

Strain mixture to remove solids and stir in cubed unsalted butter until smooth. Chill curd in refrigerator while preparing cookies.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of cookie dough onto the sheet, spaced 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and tops are slightly wet. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together softened cream cheese, unsalted butter, and a pinch of salt until smooth.

Gradually add powdered sugar, mixing until fully incorporated, then stir in vanilla extract.

Once cookies are completely cooled, frost the top of each with cream cheese frosting and swirl a teaspoon of blood orange curd on top.