1. Preheat the Oven

1. Preheat: Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to ensure easy removal of the cookies once baked.

2. Cream the Butter and Sugar

1. Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. This step is essential for creating that soft texture.
2. Add Zest and Juice: Beat in the clementine zest and juice until well combined. The mixture will start to smell amazing at this point!

3. Combine Dry Ingredients

1. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This ensures an even distribution of the salt and prevents any clumps in your cookies.
2. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix; you want to keep that meltaway texture.

4. Shape the Cookies

1. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Flatten Slightly: Gently flatten each ball slightly with your fingers or the bottom of a glass. They won’t spread much while baking, so make sure they’re a bit flattened before going in the oven.

5. Bake the Cookies

1. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. The centers will look soft, but that’s okay!
2. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them set without getting too dry.