5 from 1 vote

Yuzu Cookies

These yuzu cookies are light, crumbly, and filled with the most delicious citrusy yuzu curd – every bite is bursting with bright flavor!

Prep Time10

Cook Time15

Resting time:1

Total Time25

Course: Dessert

Cuisine: Italian

Serving: 18

Calories: 148kcal

Author: Andrea Soranidis

Ingredients

1 egg
100 g sugar, about ½ cup
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 g all-purpose flour, sifted (about 2 ¼ cups)
1 teaspoon baking powder
2 tablespoons powdered sugar, for dusting (optional)
120 g yuzu curd, about ½ cup, for filling

Instructions

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

Notes

Storage tips

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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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.