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.
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Preparation Instructions:
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.
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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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