Lemon Clementine Crinkle Cookies
These lemon clementine crinkle cookies are bright, citrusy and the perfect chewy cookie for snacking on alongside a hot cup of tea.
Last week it was double cinnamon crinkle cookies – this week, lemon clementine cookies. Same idea, but totally different taste.
If I had to choose which I liked better, I’m not sure I could make a decision. I loved the fresh and bright taste of these. The sweetness of the cookie was perfectly balanced with the tanginess and citrus flavor of the lemon and clementines. The cinnamon cookies were amazing too — perfect with a hot cup of coffee. I’ll just have to eat both. Both had the perfect balance of chewy centers and slightly crispy edges. Cookie perfection, if you ask me.
If you don’t have clementines on hand, feel free to substitute oranges. They would be great in these cookies. We just allllllways have a bag or a crate of clementines on hand so it was an obvious choice for me. If you’re not an orange/clementine fan, try these with lime! Or even grapefruit. Oh man — I think I need to head back to the kitchen, I’m starting to get hungry for more cookies.
Again, like the cinnamon crinkle cookies, these are a simple cookie recipe that are easy to make and fun to get the kids involved with. If you’re making a huge mess with powdered sugar, might as well let the kids have some fun too, right?
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon clementine zest
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup powdered sugar
- Preheat oven to 350°F.
- In a stand mixer, combine butter and sugar and mix on medium speed until combined and light in color. Add vanilla and egg and beat again until combined.
- In a medium bowl, mix together flour, clementine zest, lemon zest, salt, baking powder and baking soda.
- Add dry ingredients to wet ingredients and mix until just combined.
- Roll into small balls (1-2 tablespoons) and then roll in powdered sugar until coated. Place on a parchment paper lined baking sheet and bake for 9-11 minutes or until no longer shiny. Pleeeease don’t overbake these — they need to be chewy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Oh boy – I’m so sorry Ben! I think I shipped these all off to my neighbor’s house before he even had a chance to try them. I’ll make them again though so he’ll get to enjoy.
Changes I would make: None are necessary but now I can’t stop thinking about grapefruit.
Craving more citrusy cookies like these lemon clementine crinkle cookies? I don’t blame you, I am too. Try these: Lemonade Cookies, Biscotti with Ginger, Orange, and Cranberries, Meyer Lemon Poppy Seed Cookie Bars, Honey Lemon Shortbread Cookies, Clementine Butter Cookies from Mountain Mama Cooks, or Lime-Coconut White Chip Macadamia Nut Cookies from Our Best Bites.
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