Yuzu Lemon Crinkle Cookies

Short Description

These delicate crinkle cookies marry the bright, floral notes of yuzu with classic lemon to create a citrus-forward treat that is crisp on the outside, tender within, and dusted in a snowy coating of confectioners’ sugar. Perfect for afternoon tea or a refreshing finale to a rich meal, they bring a touch of Japanese zest to a beloved bakery-style cookie.

Why You’ll Love This Recipe

• Distinctive citrus flavor – The combination of yuzu and lemon offers layered aromatics unlike ordinary lemon cookies.

• Eye-catching crinkle finish – Rolling the dough in sugar before baking yields a crackled surface that looks bakery-made.

• No stand mixer required – A single bowl and a whisk are all you need.

• Make-ahead friendly – The dough can be refrigerated or frozen, ready to bake off on demand.

• Balanced sweetness – Just enough sugar to highlight, not mask, the citrus.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Fine sea salt

• Unsalted butter, melted and slightly cooled

• Granulated sugar

• Light brown sugar

• Large eggs, room temperature

• Yuzu juice (fresh or bottled)

• Fresh lemon zest

• Pure vanilla extract

• Confectioners’ sugar, for rolling

Recipe Card (for quick reference)

Directions

1. Prepare the dry mix
   In a medium bowl whisk together flour, baking powder, and salt; set aside.

2. Combine the wet ingredients
   In a large bowl whisk melted butter, granulated sugar, and brown sugar until glossy. Whisk in eggs one at a time, followed by yuzu juice, lemon zest, and vanilla.

3. Form the dough
   Add the dry mixture to the wet and fold with a spatula just until no streaks of flour remain. Cover and refrigerate 30 minutes (or up to 24 hours) to firm.

4. Preheat and set up
   Heat the oven to 175 °C / 350 °F. Line two baking trays with parchment paper. Place confectioners’ sugar in a shallow bowl.

5. Shape and coat
   Using a tablespoon or 25 g scoop, portion chilled dough. Roll lightly into balls, then roll each ball generously in confectioners’ sugar, ensuring full coverage.

6. Bake
   Arrange dough balls 5 cm apart on prepared trays. Bake 10–12 minutes, rotating once, until edges are set and tops are crackled but centers remain soft.

7. Cool
   Allow cookies to rest on the tray 5 minutes before transferring to a wire rack to cool completely. The crinkles sharpen as they cool.

Servings and Timing

• Yield: 24 cookies (approx. 30 g each)

• Active prep: 15 minutes

• Chill time: 30 minutes

• Bake time: 10–12 minutes per batch

• Total time: About 55 minutes

Variations

• Matcha-Yuzu Crinkles – Substitute 1 Tbsp flour with 1 Tbsp culinary matcha for a pale green hue and earthy undertone.

• Gluten-free – Replace flour with a 1:1 baking blend containing xanthan gum; add 1 Tbsp milk to counter dryness.

• Coconut-Citrus – Fold ½ cup toasted shredded coconut into the dough for texture and tropical sweetness.

• Extra Tang – Replace half the confectioners’ sugar coating with citric acid–dusted sugar for a sharp sour edge.

Storage / Reheating

• Room temperature: Store cooled cookies in an airtight tin up to 4 days.

• Freezer (baked): Freeze in layers separated by parchment for 2 months; thaw at room temperature.

• Freezer (dough): Freeze unbaked, sugar-coated dough balls on a tray, then transfer to a zip bag for 3 months. Bake from frozen, adding 1–2 minutes.

• Refresh: Warm day-old cookies in a 150 °C / 300 °F oven for 3 minutes to revive crisp edges.

FAQs

1. Can I use bottled yuzu juice?

Yes. While fresh yuzu is preferable, bottled 100 % yuzu juice delivers excellent flavor and is far easier to source.

2. What can I substitute for yuzu if I cannot find it?

Equal parts lemon and grapefruit juice approximate yuzu’s sweet-bitter profile.

3. Why chill the dough?

Chilling solidifies the butter, curbs spread, and intensifies citrus aroma.

4. My cookies did not crinkle—why?

Too much flour or an oven set too low can prevent surface cracks. Verify measurements and oven temperature.

5. Are these cookies very sweet?

No. The tangy citrus balances the sugar, yielding a bright, not cloying, sweetness.

6. Can I double the recipe?

Certainly; scale every ingredient proportionally and use two mixers or mix in batches to avoid overworking the dough.

7. Is zesting mandatory?

Yes; the essential oils in the zest contribute much of the aromatic complexity that juice alone cannot provide.

8. How do I know when they are baked through?

The edges should appear set and the centers slightly under-done; residual heat finishes the bake as they cool.

9. May I omit the brown sugar?

You may, but brown sugar contributes moisture and gentle caramel notes; expect a crisper, paler cookie if omitted.

10. Do these cookies travel well?

Their sturdy exterior and lack of frosting make them ideal for mailing when packed snugly.

Conclusion

Yuzu Lemon Crinkle Cookies offer an elegant twist on the classic crinkle by infusing Japanese citrus into every bite. Their striking crackled tops, tender middles, and nuanced zest make them as pleasing to the eye as to the palate. Whether served with afternoon tea, packaged as gifts, or stocked in the freezer for unexpected guests, these cookies promise vibrant flavor and effortless sophistication.