These crinkles cookies are flavored with calamansi juice – sweet, citrusy and so yummy!
I fell madly in love with the Calamansi Crumb Muffins I have made before, so I kept looking for a recipe with calamansi… Then I found this recipe. I thought, ‘I love crinkle cookies and I love calamansi, so why not give it a try?‘ And there I was – I fell in love again! You can probably tell that I fall in love easily – not with people, but with food, of course! 😀
These crinkle cookies are flavored with the juice from calamansi and it was so good! I wish I could be more passionate when describing how the food tastes like or I hope there is a smell button. These cookies are citrusy and sweet – they are so perfect to be paired with tea (tea lover here!) or even with a strong coffee. Ahhhh – so so delicious!!
These are easy to prepare, too, coz you can make the dough ahead of time, keep in the fridge and bake the next day. I must also add that these are perfect for last minute baking for Christmas. 😉
I used less sugar in this recipe and I added a tiny tiny bit of yellow food color just to enhance the color as I saw my dough was a little sad. I have thought of using green food color (coz calamansi is green?), but that happened when the yellow food color was already added. What’s done is done, so maybe I will try the green color when I make these again or maybe another batch or cookies that are prettier with green color. Hmmm…
If you find calamansi in your part of the world, you have to try these! Otherwise, you can sub with lemon – just play with the measurement, though. I am sure they would be delicious, too. 😉
I am sharing these at Fiesta Friday #203. I hope you all enjoy these. Happy Fiesta Friday!
Calamansi Crinkle Cookies
- ½ cup butter, softened to room temperature
- ¾ cup + 2 tbsp white sugar
- ½ tsp vanilla extract
- 1 egg
- 1 tsp calamansi zest
- 2 ½ tbsp. freshly squeezed calamansi juice
- ¼ tsp salt
- ¼ tsp baking powder
- 1/8 tsp baking soda
- 1 ½ cup all-purpose flour
- ½ cup powdered sugar
- In a large bowl, combine butter and sugar. Beat until fluffy, about 3 minutes.
- Add in egg, vanilla, calamansi zest and juice. Beat until just combined.
- Add in flour, baking soda, baking powder and salt. Mix until combined, making sure to scrape the bottom and sides.
- Cover the bowl with cling wrap and keep in the fridge to firm up, about an hour up to overnight. (I kept mine overnight to develop more flavor.)
- Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.
- In a bowl, add in powdered sugar.
- Using a small ice cream scoop, take out some of the dough (or about 1 1/2 tbsp) and roll to form a ball. Roll the ball into the powdered sugar and arrange them on the parchment-lined baking sheet, making sure to keep each apart by 2 inches.
- Bake for 10-12 minutes or until the bottom of the cookies turns light brown. Let stay in the pan for 5 minutes before moving to a cooling rack to cool completely.
I made 24 cookies.
The cookies can be kept in an airtight container up to 3 days.
Source recipe: Calamansi Crinkle Cookies by Latitude Adjustment