Calamansi Crinkles

December 22, 2017

These Calamansi Crinkles 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 thought of making calamansi crnkles. 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 Calamansi Crinkles 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. They 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!!

And oh, 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 (although it still came out a little sweet – the powdered sugar?) 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. 😉

Notes:

  • Oven differs from each other – the baking time might be shorter or longer for you. I baked mine for 10 minutes.
  • This recipe makes 22-24 cookies.
  • The cookies can be kept in an airtight container up to 3 days.
  • It is nice to add yellow food color to enhance the color and make it brighter.

Wanna see how I made them? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I am sharing these at Fiesta Friday #203. I hope you all enjoy these. Happy Fiesta Friday!

Also sharing these at #COOKBLOGSHARE 2020 WEEK #49 | Lou Lou Girls Fabulous Party #349 | Full Plate Thursday, 514 | Happiness is Homemade | What’s for Dinner? Sunday Link up #294 |

Print

Calamansi Crinkles

These Calamansi Crinkles are flavored with calamansi juice – sweet, citrusy and so yummy! So perfect with a strong coffee or a cup of tea.
Course Snack
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 22 cookies
Author Jhuls @ The Not So Creative Cook

Ingredients

  • ½ cup (105 g) softened unsalted butter
  • ¾ cup + 2 tbsp (192 g) white sugar
  • ½ tsp vanilla extract
  • 1 egg at room temperature
  • 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 (195) g all-purpose flour
  • ½ cup powdered sugar
  • Yellow food color to enhance the color, optional

Instructions

  1. In a large bowl, combine butter and sugar. Beat until fluffy, about 3 minutes.
  2. Add in egg, vanilla, calamansi zest and juice. Beat until just combined.
  3. Next, add in flour, baking soda, baking powder and salt. Mix until combined, making sure to scrape the bottom and sides. If you are using food color, add in this step.
  4. 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.)
  5. Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.
  6. In a bowl, add in powdered sugar.
  7. Using a small ice cream scoop, take out some of the dough (or about 1 – 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.
  8. Bake for 9-10 minutes or until the bottom of the cookies turns light brown. Let stay in the pan for 2 minutes before moving to a cooling rack to cool completely.

Recipe Notes

Notes:

  • Oven differs from each other – the baking time might be shorter or longer for you. I baked mine for 10 minutes.
  • This recipe makes 22-24 cookies.
  • The cookies can be kept in an airtight container up to 3 days.
  • It is nice to add yellow food color to enhance the color and make it brighter.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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