Calamansi Crinkles
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 |
Calamansi Crinkles
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
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In a large bowl, combine butter and sugar. Beat until fluffy, about 3 minutes.
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Add in egg, vanilla, calamansi zest and juice. Beat until just combined.
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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.
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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.)
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Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.
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In a bowl, add in powdered sugar.
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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.
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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!
27 Comments
Che
Hi Jhuls! I can only rarely get fresh calamansi where I’m located. Do you think frozen calamansi concentrate would work in this recipe? TIA!
Jhuls @ The Not So Creative Cook
Hi, Che. I haven’t tried but I think it would work. Just make sure to bring the calamansi concentrate to room temperature before using. You can also use lemon. Let me know how it turns out.
Miz Helen
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 514. Hope you are having a great week and come back to see us soon!
Miz Helen
Jhuls @ The Not So Creative Cook
Thank you, Miz Helen. See you soon.
Choclette
What fun. I only started using our calamansi in cooking last year. I thought they were for decorative purposes only – doh! But they’re really good and whenever I get any fruit I make sure I use them. Your crinkle cookies sound so delicious.
Jhuls @ The Not So Creative Cook
I love calamansi a lot! It’s good with soups, too.
Sara
Mahalo for sharing this recipe. I had a bunch of calamansi and needed something to do with it. My personal experience – i was a bit nervous how the dough looked after I did steps 1-3. It was very buttery and soft. Keeping it in the fridge overnight (about 24 hours for me) helped. I omitted the food coloring. When baking, I followed directions but in my oven, upped the time to about 15 minutes. Cookies were still soft after cooling. Next time I will probably do 400 at 10 min. Even though the cookies were still soft after about 30 min. cooling, they were still delicious. Just not very nice looking like your photos 🙂 I sprinkled pink sugar crystals on top to make them a bit more presentable but thanks again for sharing!
Jhuls @ The Not So Creative Cook
Hello, Sara! I am sorry that you were nervous at first and maybe you felt doubtful. I always am when it comes to baking because the ovens differ from each other and even the measuring cups do differ (I am using the UK measuring cups.). Also, when it comes to cookies, I mostly don’t follow the baking time because I always end up getting very soft cookies. However, I am glad they still turned out great. Thank you so much for trying out this recipe and for sharing your experience. I wish you a lovely weekend and Happy Valentine’s Day. 🙂
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hijackedbytwins
Oh wow Jhuls these look so good, the hubby (and I) would love these. I will be pinning to try later! Thank you for sharing with #CookBlogShare x
Jhuls
I am sure you would love these, Kirsty. Thanks a lot for stopping by.😘
helenfern
They sound and look Delicious! Thanks for sharing at the What’s for Dinner Party.
Jhuls
Thanks, Helen. Glad you stopped by!
Lisa
I never heard of this juice either, and now I’ll be on a mission to find it. The cookies look scrumptious!
Jhuls
You’ll love the cookies, Lisa. Thanks for stopping by!
Corina Blum
I haven’t come across calamansi before but these look delicious and I’m sure I’d love them as I love citrus flavours! Thanks for sharing with #CookOnceEatTwice
Jhuls
If you love citrus, then you’ll definitely love these! Thanks, Corina!😘 I love your profile photo, btw.😍
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FrugalHausfrau
I have never had nor heard of calamansi, but now you have me craving these cookies!! Oh, Jhuls, they look so good!
Jhuls
Thank you, Mollie. I am pleased that you loved these. 😀
Monika
These look so gorgeous and I am so sorry I don’t know calamansi, but if it’s citrusy I am sure I’d love it! Merry Christmas Jhuls:)
Jhuls
I am really sure you’d love them, Monika! 😀 Thanks for stopping by! x
Ann GrubbsnCritters
Ooooooo! Love the twist with calamansi. Now I’ve got a calamansi juice craving!!! 😁
Jhuls
These are so yummy, I wish I could send you some. 😀
Ann GrubbsnCritters
please do! express service! LOL Happy new year, Jhuls!
Jess
I’ve never heard of or seen calamansi in my life, but these cookies looks delicious Jhuls 🙂
Jhuls
I love squeezing the juice straight into my mouth. 😀 I think the taste is lighter than lemon. I know, for sure, that you’ll love these. Happy holidays, Jess.