The bright, zesty aroma of peeling fresh citrus always lifts my mood on gray winter days. That burst of sunshine was the inspiration behind this soft Italian Clementine Cookies recipe.
These delicate treats have a tender, cake-like texture that melts in your mouth with every bite. It is the perfect way to use up that crate of fruit sitting on your counter right now.
What Makes These Italian Clementine Cookies So Special
The texture is incredibly soft and pillowy thanks to the addition of cream cheese in the dough. You get a subtle tang that balances the sweet citrus glaze perfectly.
This recipe comes together quickly without needing any complicated equipment or fancy techniques. It is an approachable bake that delivers bakery-quality results right in your own kitchen.
The vibrant orange flavor shines through in both the cookie base and the sweet icing on top. Italian Clementine Cookies are a guaranteed way to brighten up any dessert table.
If these citrus treats hit the spot, you will want to try my Zesty Glazed Blood Orange and Lavender Loaf Recipe next for another fruit-forward bake. My Cozy Chocolate Dipped Cranberry Cookies Recipe is another wonderful option if you want to keep the baking momentum going.
Italian Clementine Cookies Ingredients
Here is everything you will need to get started:
- Granulated sugar: Sweetens the dough and helps aerate the butter mixture.
- Citrus extract: An optional addition that boosts the fruity profile significantly.
- Salt: Balances the sweetness and enhances the citrus notes.
- Fresh clementine juice: Provides natural flavor and moisture to both the dough and the glaze.
- Large egg: Binds the ingredients together and adds structure.
- Fresh clementine zest: Contains essential oils that provide the strongest orange flavor.
- Baking soda: Helps the cookies rise and spread slightly.
- Cream cheese: Creates a soft, cake-like crumb and adds richness.
- Confectioners sugar: The base for the smooth, sweet glaze.
- Salted butter: Adds richness and flavor to the cookie base.
- Vanilla extract: Adds a warm background note to the cookies and the icing.
- All-purpose flour: The structural base for the cookie dough.
- Baking powder: The main leavening agent that makes these puffy and light.
My Method for Perfect Italian Clementine Cookies
Let’s get baking!
- Start by whisking your dry ingredients together in a medium bowl to ensure even distribution. Combine the flour, baking powder, baking soda, and salt, then set this bowl aside for a moment while you work on the wet ingredients.
- Grab a large bowl and use an electric hand mixer to cream the softened butter and cream cheese together until smooth. Add the egg, vanilla extract, citrus extract if using, granulated sugar, fresh zest, and juice, then mix until everything is creamy and fully incorporated.
- Pour the dry flour mixture into the wet citrus mixture slowly. Mix on low speed just until the flour streaks disappear and the two are combined, being careful not to overwork the batter.
- Cover the bowl with plastic wrap and refrigerate the dough for at least two hours to firm up. Alternatively, you can scoop tablespoon-sized portions onto a baking sheet and freeze them for 30 minutes, which is my preferred quick method.
- Preheat your oven to 350 degrees and arrange the chilled dough portions on a parchment-lined baking sheet about two inches apart. Bake for roughly 12 minutes until the edges are a pale golden brown and the tops look dry to the touch.
- Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack. Whisk the confectioners sugar, vanilla, and juice in a small bowl, then dip or drizzle the cooled cookies with this bright glaze.
My Best Tips for Perfect Italian Clementine Cookies
Make sure your cream cheese and butter are truly at room temperature before you start mixing. This ensures the dough is smooth and free of any lumps for the best texture.
Do not skip the chilling step or your cookies will spread too much in the oven. Keeping the dough cold helps them maintain that signature puffed shape and soft interior.
Zest your fruit before juicing it to make the process much easier and less messy. This Italian Clementine Cookies recipe relies on that zest for the most potent flavor punch.
How to Serve This Italian Clementine Cookies
I love pairing these sweet treats with a hot cup of black coffee or an herbal tea. The bitterness of the coffee contrasts beautifully with the sweet, zesty glaze.
You can also arrange them on a platter with fresh fruit slices for a beautiful brunch presentation. These Italian Clementine Cookies taste just as good the next day once the glaze has fully set.
Follow me on Pinterest for more wholesome recipe inspiration.
Print
Italian Clementine Cookies
- Total Time: 56 min
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, cake-like cookies infused with fresh clementine zest and juice, finished with a sweet citrus glaze.
Ingredients
- 1 teaspoon vanilla extract
- 1/2 teaspoon citrus extract (optional)
- 3 tablespoons fresh clementine juice
- 1 cup granulated sugar
- 4 tablespoons salted butter, softened
- 8 ounces cream cheese, softened
- 1 large egg
- 1 tablespoon fresh clementine zest
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups all-purpose flour
- 1 cup confectioners sugar
- 2–3 tablespoons fresh clementine juice (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Start by whisking your dry ingredients together in a medium bowl to ensure even distribution. Combine the flour, baking powder, baking soda, and salt, then set this bowl aside for a moment while you work on the wet ingredients.
- Grab a large bowl and use an electric hand mixer to cream the softened butter and cream cheese together until smooth. Add the egg, vanilla extract, citrus extract if using, granulated sugar, fresh zest, and juice, then mix until everything is creamy and fully incorporated.
- Pour the dry flour mixture into the wet citrus mixture slowly. Mix on low speed just until the flour streaks disappear and the two are combined, being careful not to overwork the batter.
- Cover the bowl with plastic wrap and refrigerate the dough for at least two hours to firm up. Alternatively, you can scoop tablespoon-sized portions onto a baking sheet and freeze them for 30 minutes, which is my preferred quick method.
- Preheat your oven to 350 degrees and arrange the chilled dough portions on a parchment-lined baking sheet about two inches apart. Bake for roughly 12 minutes until the edges are a pale golden brown and the tops look dry to the touch.
- Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack. Whisk the confectioners sugar, vanilla, and juice in a small bowl, then dip or drizzle the cooled cookies with this bright glaze.
Notes
Ensure the dough is thoroughly chilled before baking to prevent spreading. If you don’t have citrus extract, the zest provides plenty of flavor on its own.
- Prep Time: 12 min
- Chilling Time: 30 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Italian clementine cookies, citrus cookies, glazed cookies, soft cookies, winter baking