Ignite your taste buds with Calamansi Cookies—seductive, citrusy bliss in every bite. Elevate your baking game with this exotic flavor rendezvous!
Dive into the seductive allure of Calamansi Cookies, where the tantalizing essence of this exotic citrus fruit sets the stage for an indulgent rendezvous in the kitchen. Imagine a lime’s flirtation and the sweet surrender of an orange. Meet the calamansi, the secret ingredient to these tempting Calamansi Cookies.
Indulge in the joy of baking with Calamansi Cookies. Every bite whispers sweet secrets and leaves you craving for more. Get ready for a seductive journey into the world of exotic treats!
For more citrusy flavored cookies, you’ll like these Lemon Cookies that’s gluten free.
WHAT IS A CALAMANSI?
Calamansi is a small, citrus fruit native to Southeast Asia, resembling a tiny orange. Known for its unique flavor, it blends the sweetness of a mandarin with the zesty kick of a lime. Used in various culinary applications, calamansi adds a distinctive and refreshing citrusy touch to dishes and beverages.
Many Filipinos use this citrus gem on their pancits or as a marinade. I used calamansi on this chicken tocino. You can get these at your local Asian market. Maybe flirt with a Filipina! Her family might have a tree in their back yard. LOL!
I got a basket full of them from my momzy’s best friend, the one who shared her lumpia recipe. Her calamansis were super huge and orange. Almost the size of tangerines. Calamansis are usually small in size and green like a lime. Sometimes orange in color.
Get your apron ready TOOTz. Let’s turn up the heat in the kitchen. We’re going to bake these aphrodisiac treats for your taste buds.
- VANILLA EXTRACT
- CALAMANSI JUICE – Freshly squeezed or store bought.
- BAKING POWER & SODA
- ZEST OF A CALAMANSI
HOW TO MAKE CALAMANSI COOKIES
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together soft butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined. Add 1-2 tablespoons of calamansi juice for that tangy kick!
In a separate bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, stirring until a smooth cookie dough forms.
Gently fold in the zest from 1 calamansi, distributing the citrusy goodness evenly.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges turn golden brown.
Allow the cookies to cool on a wire rack before diving into the sweet, tangy perfection.
Calamansi Juice: If calamansi is unavailable, mix equal parts lemon and lime juice for a close approximation.
Butter: Substitute with margarine or a dairy-free for a vegan version.
Sugar: Use brown sugar or coconut sugar for a different sweetness profile.
Egg: Replace with a flaxseed or chia seed egg for an egg-free option.
Coconut Flakes: Introduce a tropical flair with coconut flakes in the dough.
Citrus Zest Mix: Combine calamansi zest with orange or grapefruit zest for a citrus mix.
HOW TO STORE CALAMANSI COOKIES
Room Temperature: Store cooled cookies in an airtight container at room temperature. Place a piece of parchment paper between layers to prevent sticking.
Freezing (Dough): Place the shaped dough on a parchment-lined baking sheet, making sure they are not touching each other. Flash freeze the dough for about 1-2 hours. This prevents the individual pieces from sticking together.
- Once the dough is solid, transfer the portions to a freezer bag or airtight container. If using a bag, try to remove excess air before sealing to minimize freezer burn.
- Don’t forget to label the container or bag and the date it was prepared. This makes it easy to keep track of freshness.
Freezing (Baked): Place t hem in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container, separating layers with parchment paper. Label with the date for easy tracking.
Thawing: When ready to enjoy frozen cookies, thaw them at room temperature or in the refrigerator. You can also heat them briefly in the oven for a freshly baked taste.
HOW TO REHEAT
Oven or Toaster Oven: Preheat your oven or toaster oven to around 300°F (150°C). Place the cookies on a baking sheet, leaving space between each cookie. Heat for 5-10 minutes or until they are warmed through. Keep an eye on them to prevent over-baking.
Air Fryer: Preheat the air fryer to 300°F (150°C). Arrange the cookies in a single layer in the air fryer basket. Heat for 3-5 minutes, checking for the desired warmth.
Microwave: Place a damp paper towel in the microwave with the cookies to add moisture and prevent them from drying out. Microwave on low power for 10-20 seconds.
Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Thanks Tootz!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Add 1-2 tablespoons of calamansi juice for that tangy kick!
- In a separate bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth cookie dough forms.
- Gently fold in the zest from 1 calamansi, distributing the citrusy goodness evenly.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges turn golden brown.
- Allow the cookies to cool on a wire rack before diving into the sweet, tangy perfection.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
STILL VOYEURING HERE? CHECK THESE OUT!
Holla at yo girl and leave a sweet comment below TOOTz!