These yuzu cookies are light, crumbly, and filled with the most delicious citrusy yuzu curd – every bite is bursting with bright, fresh flavor!
I first discovered yuzu while visiting Japan, and I’ve been hooked ever since. It's such a unique fruit – a little like lemon, but with its own sweet and tangy note.
Growing up in Sicily, I’ve always loved citrus fruits, so it’s no surprise yuzu stole my heart!
I’ve been baking these Italian lemon cream cookies for years, and one day I thought, why not try something similar with yuzu?
That’s how these amazing dairy-free yuzu curd cookies were born—and let me tell you, we can’t get enough of them!
They have a crumbly yet melt-in-your-mouth texture, and are filled with the most delicious yuzu curd, plus they're awesomely dairy-free!
They’re perfect with a cup of tea, as an afternoon treat, or even a light dessert after dinner.
If you’ve never baked with yuzu before, this is the perfect recipe to try first.
These cookies are super easy to make, and once you taste them, you’ll want to bake them again and again.
Whether you serve them to friends or keep them all to yourself (I won’t judge!), they're sure to be a hit!
If you're looking for more citrus cookies to try, I recommend these Italian orange cookies, these limoncello cookies and these lemon ricotta cookies - they're all truly incredible!
Ingredients
For this yuzu cookie recipe, you only need a few simple ingredients.
Here are my top ingredient tips to help you get the best results every time:
- Olive oil: I recommend using a light olive oil for making the cookie dough.
- Flour: I use regular all-plain flour or Italian 00 flour.
- Egg: Opt for a medium-sized egg at room temperature.
- Lemon: You'll need both the juice and zest so opt for unwaxed organic lemons if possible. If you can substitute the lemon juice with yuzu juice.
- Yuzu curd: Made with just 5 ingredients, this yuzu curd is smooth rich and with a bright citrusy aroma.
- Sugar: I use regular sugar or raw cane sugar, both work fine!
- Powdered sugar: Although it's optional, I like to sprinkle some powdered sugar over the cookies before serving.
- Baking powder: a little baking powder gives the cookies a nice soft texture.
How to make yuzu cookies
As I said earlier, these yuzu curd cookies are incredibly easy to make, even if you have never made cookies before!
Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.
STEP 4. In a bowl whisk together egg and sugar, followed by olive oil, yuzu juice and lemon zest.
STEP 4. Add sifted flour, and knead until you have a soft dough easy to work with. Refrigerate for at least 30 minutes.
STEP 4. Divide dough in small balls. Place on parchment paper then make an indent on each cookie. Refrigerate for at least 30 minutes, then bake for 15 minutes.
STEP 4. Once baked, allow the yuzu cookies to cool completely, then fill them with yuzu curd, dust with powdered sugar and serve.
Baking tips
Want to make the best stuffed lemon cookies ever?
Here are my top baking tips for perfect cookie dough and lemon pastry cream filling!
- Use a mild extra-virgin olive oil so it doesn’t take over the delicate cookie flavor.
- Use egg at room-temperature. Cold eggs can mess with your dough.
- Always sift your flour before adding it. This helps the dough stay smooth and easier to mix.
- If the dough is very sticky, dust your hands in powdered sugar before forming the cookie balls.
- Make the lemon cream a day ahead to allow it to fully cool and thicken.
Storage tips
Here’s how to keep these citrusy cookies fresh and tasty!
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.
Serving tip: Let the cookies sit out for 10 to 15 minutes before eating so the lemon curd softens slightly and the cookie isn’t too cold.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Yuzu Cookies
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
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.
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