Cream Cheese Calamansi Cookies (Day 3 of Cookiemas)

♪ On the third day of cookiemas I baked for you to eat

calamansi crinkles, ube coconuts and a choc chip walnut cookie ♪

https://www.youtube.com/watch?v=UkJkMBjcLwI

I adapted this recipe from A Latte Food’s Lemon Crinkle Cookies but, as you might know by now, I had to put a Filipino touch to it!

Instead of lemon, I used and infamous tropical alternative: calamansi.

This tiny little fruit has such a unique and tasty flavor, I often prefer it over lemons in almost every situation. However, it being so small, you can’t really zest it.

In this cookie recipe, I just mince the thin rind and use that instead of zest. I can promise you that this was good enough. It tasted great!

Ingredients

• 1/4 cup butter, softened
• 1/4 cup cream cheese, softened
• 1 cup granulated sugar, plus more for coating
• 1 egg
• 3 tablespoons calamansi rind, minced
• 3 tablespoons calamansi juice
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/3 cup powdered sugar

Directions

1. Juice calamansi and mince the rind.

2. Cream butter, cream cheese, and 1 cup of sugar together until well combined

3. Add in the egg and beat until combined.

4. Add in minced calamansi and juice, mixing until combined.

5. Next, add in salt, flour, cornstarch and baking soda. Mix until all ingredients are well combined.

• 

• 

6. Preheat oven to 350°F Chill the dough for about 15 minutes in the fridge before scooping.

7. Roll the rounds of dough in more granulated sugar and then roll in powdered sugar

• 

• 

8. Place on a parchment paper lined baking sheet and bake at 350°F for 12-13 minutes.

9. Allow to cool and enjoy!

Recipe