Clementine Cream Cookies: A Delightful Citrus Treat
Introduction
Discover the vibrant joy of Clementine Cream Cookies, where the sweet tang of clementines meets the creamy richness of a delightful filling. These cookies are a perfect treat for any occasion, offering a refreshing twist to your everyday desserts. Subscribe to get this delightful recipe straight to your inbox!
Why You’ll Love This Recipe
These Clementine Cream Cookies are a joyous celebration of flavor. With the bright citrus of clementines and a luscious cream filling, these cookies offer a unique blend of tangy and sweet. Easy to make and loved by all ages, they’re a wonderful addition to your baking repertoire, perfect for sharing with family and friends.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– Zest of 2 clementines
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon clementine juice
For the Cream Filling:
– 1/4 cup unsalted butter, softened
– 4 oz cream cheese, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon clementine juice
– Additional clementine zest for garnish
Necessary Tools
– Mixing bowls
– Whisk
– Mixer
– Baking sheets
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
For a twist, try substituting lemon zest for extra tartness or adding a sprinkle of cinnamon for warmth. You can also incorporate chocolate chips into the dough for an unexpected touch.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter, sugar, and clementine zest until light and fluffy.
4. Mix in egg, vanilla extract, and clementine juice.
5. Gradually fold in the dry ingredients until just combined.
6. Drop tablespoons of dough onto prepared sheets, spacing them apart.
7. Bake for 10-12 minutes until edges are golden. Let cool.
8. For the filling, beat butter and cream cheese until smooth.
9. Gradually mix in powdered sugar. Add vanilla and clementine juice.
10. Spread or pipe filling between two cookies. Garnish edges with zest.
Serving Suggestions
Pair these cookies with a steaming cup of herbal tea or serve them alongside vanilla ice cream for an indulgent dessert.
Pro Tips for Success
Ensure the butter is fully softened for easier mixing. Allow cookies to cool completely before adding the cream filling to avoid melting.
Storing and Reheating
Store cookies in an airtight container in the refrigerator for up to five days. For a softer texture, let them sit at room temperature for a few minutes before serving.
FAQ Section
Q: Can I use regular oranges instead of clementines?
A: Yes, but note that clementines have a subtler flavor which enhances this recipe.
Q: Can these cookies be frozen?
A: Yes, freeze the cookies before assembling with the cream. Thaw and add filling when ready to serve.
Conclusion
These Clementine Cream Cookies are a simple yet vibrant addition to your dessert lineup. Their sunny flavor and creamy texture are sure to bring joy and delight to any table. Remember to leave a review, share your photos, or tag us on social media!
Nutritional Information
Approximate nutritional information per serving (1 cookie sandwich): Calories: 180, Fat: 8g, Carbs: 25g, Protein: 2g, Sugar: 15g
Clementine Cream Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter, sugar, and clementine zest until light and fluffy.
- Mix in egg, vanilla extract, and clementine juice.
- Gradually fold in the dry ingredients until just combined.
- Drop tablespoons of dough onto prepared sheets, spacing them apart.
- Bake for 10-12 minutes until edges are golden. Let cool.
- For the filling, beat butter and cream cheese until smooth.
- Gradually mix in powdered sugar. Add vanilla and clementine juice.
- Spread or pipe filling between two cookies. Garnish edges with zest.
