Is there anything better than cookies?
I really don’t think so.
I especially love cookies that are easy to make, but crazy delicious. And these clementine crinkle cookies are both of those.
I originally shared this recipe over at Say Not Sweet Anne last year, but I have been thinking of them constantly and decided I absolutely needed to share them with all of you.
They are based on this recipe from Whipperberry. I decided that instead of using lemon, I would try them with oranges, but when I went to the store, the oranges looked all sorts of manky, so I decided to give them a go with clementines.
Holy moly me, were they good.
Sweet and a little citrusy with the lightest little glaze on the outside from the powdered sugar.
Even better, they’re super easy to make: just mix, roll and bake. No rolling, refrigerating the dough or icing.
That, my friends, is my kind of cookie.
Clementine Crinkle Cookies
Ingredients
- 1/2 c butter softened
- 1 c granulated sugar
- 1 tsp vanilla bean paste {or pure vanilla extract}
- 1 egg
- Juice from 1 clementine
- Zest from 2 clementines
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 c all-purpose flour {may need to add a bit more if your clementine is extra juicy}
- 1/2 c powdered sugar
Instructions
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, cream together butter and sugar until light and fluffy. Add in vanilla bean paste, egg, clementine juice and zest and mix thoroughly.
- 3. In a separate bowl, mix together salt, baking powder, baking soda and flour. Gradually add to wet ingredients until just combined.
- 4. Place powdered sugar into a small bowl. Roll dough into 1" balls and toss in powdered sugar to coat. Place 2"-3" apart on parchment-lined baking sheet.
- 5. Bake for 9-11 minutes or until the bottom is just beginning to get golden brown. Cool on cookie sheet for 2-3 minutes and then move to a baking rack to cool completely.
Notes
Chocolate Heart Cap’n Crunch Cream Cheese Cookies
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