Calamansi is a citrus fruit that’s native to the Philippines. The fruit is typically small, probably no larger than a ping pong ball. In terms of taste, the calamansi is like a more intense cousin of a lemon or lime. The fruit is also used in similar applications – flavored sodas, salad dressings, various sauces, and of course, baking.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cup white granulated sugar
- 1/3 cup packed light-brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 tablespoon unsalted butter, softened
- 1 1/2 cup powered sugar (confectioner’s sugar)
- 1/4 cup white granulated sugar
- 1 teaspoon calamansi zest
- 5 tablespoon fresh calamansi juice
- Combine the flour, baking soda, and salt in a bowl and set aside.
- Using the paddle attachment, beat together both sugars and butter until pale and fluffy.
- Mix in the eggs, one at a time until fully incorporated.
- Mix in the vanilla extract.
- Let the cookies rest in the refrigerator for about an hour.
- Preheat oven to 350 F.
- Using a one inch cookie scoop, space out cookies about 2 inches apart on a baking sheet.
- Bake about 10-12 minutes until edges are a light brown.
- Using the whisk attachment, beat the butter until light in color and fluffy.
- Add in both sugars and beat until combined.
- Mix in the calamansi zest and juice. Beat until combined.
- Place about a tablespoon’s worth of the calamsi cream filling in the center of the flat side of a cookie.
- Gently place another cookie on top and press down until the filling spreads out to the sides.
- After baking the first batch of sugar cookies, I noticed that the dough balls weren’t spreading as much as expected. The goal was to get a flat disc-like cookie and not a mound. This was fixed by gently pressing down on the dough balls to flatten it out a bit before placing the tray in the oven.
- I originally envisioned flecks of zest in the cream filling just to add to the aesthetics, but it didn’t turn out that way. The speaks blended in with the color of the cream so depending on preference, you can just skip this step. The flavor of the calamansi is strong enough that removing the zest won’t impact the overall taste.