Calamansi Crinkles

½ cup softened unsalted butter

¾ cup granulated sugar

½ tsp vanilla extract

1 eggroom temperature

1 tsp calamansi zest

2 ½ tbsp freshly squeezed calamansi juice

¼ tsp salt

¼ tsp baking powder

⅛ tsp baking soda

1 ½ cups all-purpose flour

½ cup powdered sugar

yellow food coloroptional

In a large bowl, combine butter and sugar. Beat until fluffy, about 3 minutes.

Add in egg, vanilla, calamansi zest, and juice. Beat until just combined.

Next, add flour, baking soda, baking powder, and salt. Mix until combined, making sure to scrape the bottom and sides. If you are using food color, add this step. Cover the bowl with cling wrap and keep in the fridge to firm up, about an hour up to overnight. Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.

In a bowl, add powdered sugar. Using a small ice cream scoop, roll out some of the dough (or about 1 – 1 1/2 tbsp) to form a ball. Roll the ball into the powdered sugar and arrange them on the parchment-lined baking sheet, keeping each apart by 2 inches.

Bake for 9-10 minutes or until the bottom of the cookies turns light brown. Let stay in the pan for 2 minutes before moving to a cooling rack to cool completely.

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