Lemon Yuzu Citrus Sugar Cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, use your clean hands to work the lemon zest into the granulated sugar. Then add the melted butter and kosher salt and stir until well combined. Now stir in the egg yolks, vanilla, and lemon juice, making sure everything is very well combined.

Next add the baking powder and mix to combine. Finally stir in the flour until just combined.

Take roughly 2 tablespoons of dough (a size 30 scoop is ideal) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the Yuzu Citrus Sugar. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup. (The dough can be soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with).

Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft. When the cookies come out of the oven, top them with another light dusting of Yuzu Citrus Sugar.

Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.

Cookies can be stored at room temperature in an airtight container for up to 4 days or in the freezer for up to 3 months.