Yuzu Cookies

Whenever I make Yuzu Cookies, I’m transported back to a sunlit afternoon in my kitchen, where the air is filled with the vibrant aroma of citrus. I remember the first time I tried yuzu—it was an explosion of flavor that danced on my tongue, a perfect blend of tartness and sweetness. Inspired, I decided to create these delightful cookies, bringing a taste of Japan right into my home. With every bite, you get that unique zest from yuzu that’s simply irresistible. It’s like a warm hug in cookie form, perfect for sharing with friends or enjoying on your own with a cup of tea. The bright yellow cookies are not only beautiful but also surprisingly easy to make. With just a handful of ingredients, they come together effortlessly, and the joy that follows is worth every moment spent baking.

Ingredients for Yuzu Cookies

When it comes to baking Yuzu Cookies, the ingredients are key to achieving that perfect balance of flavors. Each component plays an essential role in creating a delightful cookie that’s both flavorful and satisfying. The combination of zesty yuzu and sweet elements makes these cookies a unique treat.

• 1 egg – Acts as a binder, helping the cookies hold their shape and creating a tender crumb.
• 100g sugar, about ½ cup – Sweetens the cookies, balancing the tartness of the yuzu.
• zest of 1 lemon – Adds an aromatic citrus flavor that complements the yuzu.
• 90ml light olive oil, about 6 tablespoons or just under ⅓ cup – Keeps the cookies moist and tender.
• 2 tablespoons yuzu juice, or fresh lemon juice – Infuses the cookies with a vibrant citrus flavor.
• 280g all-purpose flour, sifted (about 2 ¼ cups) – Provides structure to the cookies.
• 1 teaspoon baking powder – Helps the cookies rise and stay fluffy.
• 2 tablespoons powdered sugar, for dusting (optional) – Adds a touch of sweetness and a beautiful finish.
• 120g yuzu curd, about ½ cup, for filling – The creamy, tangy center that elevates the cookies.

Step by Step Instructions for Yuzu Cookies

Making Yuzu Cookies is a delightful process that fills your kitchen with fragrant citrus scents. Follow these simple steps to create your own batch:

1. In a mixing bowl, whisk the egg, granulated sugar, and lemon zest until the mixture becomes pale and frothy. This step is crucial as it allows air to incorporate into the mixture, leading to light and airy cookies.
2. Slowly pour in the light olive oil while whisking continuously. The goal is to create an emulsion that blends the fat with the egg mixture, resulting in a smooth batter. Then, add the yuzu juice and mix well, ensuring everything is fully combined.
3. Stir in the sifted all-purpose flour and baking powder using a spatula. Be gentle to avoid overmixing, which can lead to tough cookies. The dough should be soft and slightly sticky, yet easy to handle.
4. If the dough feels too sticky, dust your hands with a bit more flour (1 to 2 tablespoons) to help you manage it without making a mess. You want to create a dough that’s workable, not overly dry or crumbly.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling the dough helps it firm up, making it easier to shape and bake evenly.
6. Once chilled, divide the dough into 18 small pieces. Roll each piece between your palms to form a ball, ensuring they are uniform in size for even baking.
7. Use your thumb to gently press a small indent in the center of each cookie. This little dip is where the yuzu curd will go, creating a delightful surprise in every bite.
8. Place the cookies on a baking sheet lined with parchment paper, ensuring to leave about 5 to 6 cm (2 inches) between them to allow for spreading during baking.
9. Chill the shaped cookies in the fridge for 1 hour, or up to 1 day. This step is essential for keeping their shape while baking.
10. Preheat your oven to 180°C (356°F). The right temperature is crucial to achieving the perfect texture.
11. Bake the cookies in the middle of the oven for 5 minutes, until they puff up and start to crack. Without opening the oven, lower the temperature to 170°C (340°F) and continue to bake for another 8 to 10 minutes. You want them set but still soft.
12. Remove the cookies from the oven and allow them to cool on a wire rack for about 30 minutes. This cooling time helps them firm up and develop their flavors.
13. Once completely cool, fill each cookie center with yuzu curd. This adds a creamy, tangy element that makes them truly special.
14. Dust the yuzu cookies with powdered sugar if desired, and serve. Enjoy their delightful taste with friends or as a special treat for yourself!

Ways to Adapt This Recipe

If you want to put your own spin on Yuzu Cookies, here are some creative ways to adapt the recipe:

• Storage: Store leftover cookies in the fridge to keep the yuzu curd fresh. Place them in a single layer in an airtight container, adding parchment paper if stacking.
• Freezing: You can freeze the cookies without the yuzu curd. Store them in a freezer-safe container for up to 1 month. Just thaw at room temperature and fill them when you’re ready to serve.
• Variations: Experiment with different citrus fruits like lemon or lime if yuzu isn’t available. Each fruit brings a unique flavor.
• Add-Ins: Consider adding chopped nuts or chocolate chips for added texture and flavor. These can complement the tangy essence of the cookies.
• Decorating: Get creative with decorations! Add colorful sprinkles or drizzle with white chocolate for a fun twist.
• Serving Suggestions: Pair your cookies with a cup of green tea for a delightful afternoon treat, or serve them at gatherings for a refreshing dessert option.

Great Combinations for Yuzu Cookies

If you’re looking to elevate your experience with Yuzu Cookies, consider the following combinations:

• Tea Pairing: Enjoy your cookies with a cup of green tea or jasmine tea. The floral notes complement the citrus beautifully.
• Fruit Salad: Serve with a light fruit salad for a refreshing contrast. Think strawberries, kiwis, and mint which elevate the enjoyment.
• Cheese Board: Add them to a cheese board. A soft cheese pairs surprisingly well with the tangy cookies.
• Picnic Treat: These cookies are perfect for picnics! Their unique flavor will be a hit among friends.
• Celebration Dessert: Present them as part of a dessert table at special occasions like birthdays or holidays for a unique twist.
• Ice Cream Sandwich: Use two cookies to sandwich a scoop of your favorite ice cream for a refreshing treat.

FAQ

Conclusion

Yuzu Cookies are a wonderful treat that combines the unique flavor of yuzu with a delightful cookie texture, making them truly special. I encourage you to give this recipe a try and experience the bright, citrusy delight for yourself. Whether you’re baking for a gathering or just to indulge, these cookies are sure to impress and satisfy your sweet cravings.

Yuzu Cookies

The ultimate treat for citrus lovers, Yuzu Cookies are a burst of flavor in every bite. These soft, chewy cookies are filled with tangy yuzu curd, making them the perfect sweet indulgence. Their unique taste will leave you craving more, so why not make a batch tonight?

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole egg
• 100 grams sugar about ½ cup
• 1 whole lemon zest zest of 1 lemon
• 90 ml light olive oil about 6 tablespoons or just under ⅓ cup
• 2 tablespoons yuzu juice or fresh lemon juice
• 280 grams all-purpose flour sifted (about 2 ¼ cups)
• 1 teaspoon baking powder
• 2 tablespoons powdered sugar for dusting (optional)
• 120 grams yuzu curd about ½ cup, for filling

Equipment

• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a mixing bowl, whisk the egg, granulated sugar, and lemon zest until pale and frothy.
2. Slowly pour in the light olive oil while whisking, then add the yuzu juice and mix well.
3. Stir in the sifted all-purpose flour and baking powder, then knead gently by hand for a few seconds.
4. If the dough is too sticky, dust your hands with a bit more flour (1–2 tablespoons) to help handle it.
5. The dough should be soft, slightly sticky, but easy to work with.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
7. Divide the dough into 18 small pieces. Roll each piece between your palms to form a ball.
8. Use your thumb to gently press a small indent in the center of each cookie.
9. Place the cookies on a baking sheet lined with parchment paper, leaving about 5–6 cm (2 inches) between them.
10. Chill the shaped cookies in the fridge for 1 hour, or up to 1 day. This helps them hold their shape while baking.
11. Preheat the oven to 180°C (356°F).
12. Bake the cookies in the middle of the oven for 5 minutes, until they puff up and begin to crack.
13. Without opening the oven, lower the temperature to 170°C (340°F) and bake for another 8–10 minutes, until set but still soft.
14. Remove the cookies from the oven and let them cool on a wire rack for about 30 minutes.
15. Once completely cool, fill each cookie centre with yuzu curd.
16. Dust the yuzu cookies with powdered sugar if desired, and serve.

Notes

• Fridge: Because of the yuzu curd, store these cookies in the fridge. Place them in a single layer in an airtight container. If stacking, add a sheet of parchment paper between layers. They’ll stay fresh for about 2-3 days.
• Freezer: Freeze the cookies without the yuzu curd. Store the plain cookies in a freezer-safe container for up to 1 month. Thaw at room temp and fill with the curd when ready to serve.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.