I’ve been on a bit of a citrus kick this week – perhaps it’s the lack of sunshine around here? So when the few remaining clementines sitting on our counter needed to be used up before going bad, I knew exactly what to do with them. I made these lemon sugar cookies earlier this year and fell in love with them, so I tinkered with the recipe a bit more to create these cookies. They have a light, delicate flavor due to the fact that clementines are sweeter and have less acid than lemons or oranges. I love that the cookies are easily frozen as well, once rolled into balls and then in sugar, and can be baked right out of the freezer as long as you add a few more minutes on to the baking time. These bright, soft and chewy cookies are sure to bring you some cheer in the middle of a dreary winter. Hope you enjoy them as much as we did!
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 2 sticks unsalted butter, softened
- 1 egg
- 1/4 tsp orange extract
- 2 Tbsp fresh clementine juice
- 2 tsp clementine zest
- Granulated sugar, for rolling in
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium bowl, cream together the butter and sugar. Beat in the egg, zest, vanilla extract, and juice.
Gradually beat in the dry ingredients until well-combined.
Roll dough into 1? balls and then roll in granulated sugar. Place on the baking sheet about 1 1/2? apart.
Bake 8-10 minutes or until the cookies are lightly browned around the edges. Let sit on the baking sheet for 1-2 minutes before removing to a wire rack to cool. Makes about 3 dozen cookies.