Lemon Yuzu Citrus Sugar Cookies
Bright, buttery lemon yuzu sugar cookies with a citrus sugar coating. Soft center, easy steps, stores up to 3 months frozen.
These Lemon Yuzu Sugar Cookies are the perfect summer treat! Featuring our Yuzu Citrus Sugar, they're a delicious combo of sweet & citrusy.
This recipe comes from our friend Tasia of Two Sugar Bugs.
Yield: 20 cookies
- Use yuzu citrus sugar as the finishing touch for a bright citrus pop; you can buy it or make it by infusing sugar with yuzu zest.
- Simple wet-to-dry mixing with melted butter produces a tender, slightly chewy cookie; roll dough in sugar then yuzu sugar before baking.
- Bake at 350°F for 9 to 12 minutes until edges are set and centers look slightly soft. Store 4 days at room temp or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is Yuzu Citrus Sugar and can I make it at home?
Yuzu citrus sugar is granulated sugar infused with yuzu zest for a floral, tangy aroma. Make it by grating fresh yuzu into superfine sugar, spread it to dry a few hours or overnight, then pulse in a food processor. If yuzu is unavailable, use lemon or grapefruit zest.
Can I substitute the yuzu sugar if I do not have it?
Yes. Use lemon sugar, grapefruit sugar, or plain superfine sugar mixed with fresh lemon zest. For extra tartness, add a pinch of citric acid, but dry the sugar first so it does not clump.
Why is my dough sticky and how do I make it easier to handle?
The dough can be soft because it uses melted butter. Let it rest 2 to 3 minutes or chill 15 to 30 minutes. Use a cookie scoop and dust your hands with granulated sugar to reduce sticking.
What are the correct bake time and doneness cues?
Bake at 350°F for 9 to 12 minutes. Edges should be set and lightly golden while centers remain slightly soft. Remove from oven, dust with yuzu sugar, and cool on the sheet for 5 minutes before transferring to a rack.
How should I store or freeze the cookies and raw dough?
Store baked cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies up to 3 months. To freeze dough, freeze shaped balls on a tray, then move to a bag; bake from frozen and add 1 to 2 minutes to the bake time.
Can I make these cookies gluten-free or vegan?
For gluten-free, use a 1-to-1 gluten-free flour blend and add xanthan gum if needed. For vegan, use a stick-style vegan butter and a commercial egg replacer or about 2 tablespoons aquafaba; texture and spread may differ.
How do I get a soft center versus crisp edges?
For a soft center, bake until edges are set but centers still look slightly soft and avoid overbaking. For crisper edges, flatten the dough a bit more before baking and bake a minute or two longer until edges brown.
What is Yuzu Citrus Sugar and can I make it at home?
Yuzu citrus sugar is granulated sugar infused with yuzu zest for a floral, tangy aroma. Make it by grating fresh yuzu into superfine sugar, spread it to dry a few hours or overnight, then pulse in a food processor. If yuzu is unavailable, use lemon or grapefruit zest.
Can I substitute the yuzu sugar if I do not have it?
Yes. Use lemon sugar, grapefruit sugar, or plain superfine sugar mixed with fresh lemon zest. For extra tartness, add a pinch of citric acid, but dry the sugar first so it does not clump.
Why is my dough sticky and how do I make it easier to handle?
The dough can be soft because it uses melted butter. Let it rest 2 to 3 minutes or chill 15 to 30 minutes. Use a cookie scoop and dust your hands with granulated sugar to reduce sticking.
What are the correct bake time and doneness cues?
Bake at 350°F for 9 to 12 minutes. Edges should be set and lightly golden while centers remain slightly soft. Remove from oven, dust with yuzu sugar, and cool on the sheet for 5 minutes before transferring to a rack.
How should I store or freeze the cookies and raw dough?
Store baked cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies up to 3 months. To freeze dough, freeze shaped balls on a tray, then move to a bag; bake from frozen and add 1 to 2 minutes to the bake time.
Can I make these cookies gluten-free or vegan?
For gluten-free, use a 1-to-1 gluten-free flour blend and add xanthan gum if needed. For vegan, use a stick-style vegan butter and a commercial egg replacer or about 2 tablespoons aquafaba; texture and spread may differ.
How do I get a soft center versus crisp edges?
For a soft center, bake until edges are set but centers still look slightly soft and avoid overbaking. For crisper edges, flatten the dough a bit more before baking and bake a minute or two longer until edges brown.
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