11 Christmas Cookies Yuzu Japanese Citrus Recipes

Yuzu Sugar Cookies

Yuzu Sugar Cookies are a delightful twist on the classic sugar cookie, infusing them with the bright and tangy flavors of yuzu, a citrus fruit commonly used in Japanese cuisine. These cookies are light, buttery, and subtly sweet with a revitalizing citrus aroma that makes them perfect for holiday gifting or enjoying with a warm cup of tea.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the yuzu juice, yuzu zest, egg, and vanilla extract until well combined. Make sure to scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can lead to tougher cookies.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will help the cookies hold their shape when baked.
7. Shape the Cookies: After chilling, remove the dough from the refrigerator. Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is okay as they will firm up while cooling.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Dust with Powdered Sugar: Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and to enhance their festive look.

Enjoy your Yuzu Sugar Cookies with friends and family during this holiday season!

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Yuzu Gingerbread Men

Yuzu Gingerbread Men are a charming and festive twist on the traditional gingerbread cookies, perfect for the holiday season. Infused with the unique citrus flavor of yuzu, these cookies combine warm spices like ginger and cinnamon with a zesty aroma, making them a delightful treat for both kids and adults. Decorate them with icing for a fun and creative holiday activity!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until thoroughly combined.
3. Cream Butter and Sugars: In another bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Beat in the yuzu juice, egg, and vanilla extract to the butter and sugar mixture until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will make rolling and cutting out the shapes easier.
7. Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼-inch thickness.
8. Cut Out Shapes: Use cookie cutters to cut out gingerbread man shapes from the rolled-out dough. Place the cutouts onto the prepared baking sheets, leaving space between each cookie.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies are slightly golden. Keep an eye on them to avoid overbaking.
10. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11. Decorate: Once the cookies are completely cool, decorate them with powdered sugar or royal icing, if desired. Let the decoration set before serving or storing.

Enjoy these delightful Yuzu Gingerbread Men during your holiday festivities!

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Yuzu Shortbread Cookies

Yuzu Shortbread Cookies are a delightful blend of buttery richness and zesty citrus, making them the perfect accompaniment to your holiday festivities. These cookies are tender and crumbly with a bright yuzu flavor that elevates the classic shortbread. They can be enjoyed on their own or dressed up with a light glaze for an added festive touch!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and powdered sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Mix in the yuzu juice and vanilla extract, and beat until well combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing on low speed until the dough begins to come together. Be careful not to overmix.
5. Form the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a couple of times until it forms a cohesive ball. If the dough is too sticky, add a little more flour as needed.
6. Roll Out the Dough: Roll the dough out to about ½ inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheet.
7. Chill the Cookies: Refrigerate the cut-out cookies on the baking sheet for about 15-20 minutes. This will help them hold their shape during baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just slightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Optional Glaze: For an optional finishing touch, mix powdered sugar with a little yuzu juice to create a glaze and drizzle it over the cooled cookies. Enjoy your Yuzu Shortbread Cookies!

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Yuzu Macarons With Citrus Cream

Yuzu Macarons with Citrus Cream are a delightful twist on the classic French macaron, infused with the bright, citrusy flavor of yuzu. These delicate treats feature two soft almond meringue cookies filled with a luscious citrus cream that perfectly balances sweetness and tartness, making them an exquisite addition to your holiday dessert spread.

Instructions:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. This will prevent the macarons from sticking.
2. Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar until well combined, ensuring there are no lumps. Set aside.
3. Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, increasing the speed to high, and continue to whip until stiff peaks form and the mixture looks glossy. The mixture should hold its shape when you pull out the beaters.
4. Add Yuzu Juice: Gently fold in the yuzu juice into the whipped egg whites until just combined. Be careful not to deflate the mixture.
5. Combine Mixtures: Gradually fold the sifted almond flour and powdered sugar mixture into the egg whites. Use a spatula and perform 8-10 folds until the batter flows like lava and there are no dry ingredients visible. The batter should be smooth and glossy.
6. Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving enough space between each macaron. Tap the baking sheets gently on the counter to release any air bubbles.
7. Rest the Macarons: Allow the piped macarons to rest at room temperature for about 30-60 minutes, or until they form a dry shell. You should be able to lightly touch the surface without sticky residue.
8. Preheat the Oven: While the macarons are resting, preheat your oven to 300°F (150°C).
9. Bake the Macarons: Once the macarons have formed a shell, bake them in the preheated oven for 15-20 minutes. The macarons are done when they have risen, and the tops are firm to the touch. Avoid opening the oven during baking.
10. Cool the Macarons: Remove the macarons from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Make the Citrus Cream Filling: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add in powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract and a tablespoon of yuzu juice, adjusting to taste.
12. Assemble the Macarons: Match the macarons in pairs of similar sizes. Pipe a small amount of citrus cream onto the flat side of one macaron in each pair and gently press the other macaron on top to create a sandwich.
13. Cure the Macarons: For the best flavor, place the assembled macarons in an airtight container overnight in the refrigerator. Allow them to come to room temperature before serving.

Enjoy your Yuzu Macarons with Citrus Cream as a revitalizing and elegant treat during the festive season!

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Yuzu Chocolate Chip Cookies

Yuzu Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the familiar cozy flavors with a burst of citrus from yuzu. These soft and chewy cookies feature a harmonious balance of rich chocolate and bright, zesty notes, making them a perfect treat for the holiday season or any time you crave something sweet and special.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set it aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Wet Ingredients: Crack in the egg and add the yuzu juice and vanilla extract. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, making sure they are evenly distributed throughout the batter.
8. Scoop the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, serve your Yuzu Chocolate Chip Cookies with a cup of tea or enjoy them as a delicious holiday treat!

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Yuzu Molasses Cookies

Yuzu Molasses Cookies are a unique and flavorful take on the traditional molasses cookie, infusing the warm, spiced flavors with the bright, citrusy notes of yuzu. These cookies offer a chewy texture and a delightful combination of sweetness and zest, making them an excellent addition to your holiday cookie platter or a charming treat for any occasion.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it reaches the ideal baking temperature.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats for easy removal and clean-up.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, and salt until well combined. Set the bowl aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Incorporate Wet Ingredients: Add the egg, yuzu juice, molasses, and vanilla extract to the creamed mixture. Mix on low speed until it’s fully combined, scraping down the sides of the bowl as necessary.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; it’s perfectly fine to have a few flour streaks.
7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and to enhance the flavor.
8. Pre-Cut the Sugar: In a small bowl, place the additional granulated sugar that you will use for rolling the dough balls.
9. Form the Cookies: Once chilled, remove the dough from the refrigerator. Use a cookie scoop or tablespoon to scoop rounded balls of dough, then roll each ball in your hands to form a smooth shape.
10. Roll in Sugar: Roll each dough ball in the reserved granulated sugar until fully coated.
11. Place on Baking Sheets: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
12. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
13. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Yuzu Molasses Cookies!

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Yuzu Frosted Snickerdoodles

Yuzu Frosted Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating the bright and fragrant notes of yuzu citrus into both the cookie dough and the frosting. These cookies boast a soft, chewy texture with a hint of warmth from cinnamon, perfectly complemented by a sweet and tangy yuzu frosting that makes them an unforgettable treat for the holiday season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees it will be at the right temperature for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This aids in preventing the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Whisk together until well blended, then set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed. Mix until the mixture is light and fluffy (about 3-4 minutes).
5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, add the yuzu juice and vanilla extract. Beat until all ingredients are well incorporated.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful to avoid overmixing; a few flour streaks are okay.
7. Form the Cookies: Use a cookie scoop or tablespoon to scoop rounded balls of dough. Roll each ball in the remaining granulated sugar to coat them lightly.
8. Space on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake to Perfection: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden around the edges but still soft in the center.
10. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Prepare Yuzu Frosting: While the cookies cool, make the frosting by beating together powdered sugar, a few tablespoons of yuzu juice, and a touch of softened butter until smooth and creamy. Adjust yuzu juice for consistency and flavor.
12. Frost the Cookies: Once the cookies have cooled completely, spread a generous layer of yuzu frosting on top of each cookie.
13. Serve and Enjoy: Share your Yuzu Frosted Snickerdoodles with family and friends and savor the bright, citrusy flavors of the holidays!

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Yuzu Oatmeal Raisin Cookies

Yuzu Oatmeal Raisin Cookies are a wonderful fusion of classic oatmeal raisin cookies and the bright, zesty flavors of yuzu. These cookies feature a hearty, chewy texture thanks to the oats, combined with the sweetness of raisins and a revitalizing citrus twist from the yuzu juice. They make for a delightful treat that’s perfect for the holiday season or any time of the year.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to make sure it’s ready for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
4. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, roughly 3-4 minutes.
5. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Then, add the yuzu juice and vanilla extract. Mix until everything is well combined.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; a few flour streaks are acceptable.
7. Fold in Raisins: Gently fold in the raisins using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
8. Form the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading while baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center looks set. The cookies will continue to firm up as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Yuzu Oatmeal Raisin Cookies fresh or store them in an airtight container!

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Yuzu Almond Biscotti

Yuzu Almond Biscotti are a delightful twist on the classic Italian cookie. These twice-baked treats are infused with the bright, citrusy flavor of yuzu, complemented by the nutty crunch of almonds. Perfect for dipping in coffee or tea, Yuzu Almond Biscotti offer a unique and invigorating taste that is sure to impress during the holiday season or any occasion.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This will guarantee the dry ingredients are evenly combined.
3. Cream Butter and Eggs: In a large mixing bowl, using an electric mixer, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the yuzu juice, vanilla extract, and yuzu zest until fully incorporated.
4. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop once there are no visible streaks of flour.
5. Fold in Almonds: Gently fold in the sliced almonds with a spatula, making sure they are evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough onto the prepared baking sheet. With floured hands, shape the dough into a log about 12 inches long and 3-4 inches wide. Flatten the top slightly.
7. First Bake: Bake the log in the preheated oven for 25-30 minutes or until it is golden brown and firm to the touch. Remove from the oven and allow it to cool for about 10-15 minutes on the baking sheet.
8. Slice the Biscotti: Once the log has cooled slightly, use a serrated knife to slice it diagonally into 1/2-inch wide pieces.
9. Second Bake: Place the biscotti slices cut-side down on the baking sheet. Bake for an additional 15-20 minutes, flipping the cookies halfway through, until they are crisp and golden.
10. Cool and Serve: Remove the biscotti from the oven and let them cool completely on a wire rack. Enjoy your Yuzu Almond Biscotti with coffee or tea, or store them in an airtight container for later!

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Yuzu Coconut Snowballs

Yuzu Coconut Snowballs are a delightful, bite-sized treat that perfectly blend the tangy brightness of yuzu with the rich, tropical flavor of coconut. These no-bake cookies are coated in shredded coconut, giving them a snowball-like appearance that makes them a festive addition to your holiday dessert table. Light, invigorating, and easy to prepare, these treats are sure to impress your family and friends this season.

Instructions:

1. Combine Ingredients: In a large mixing bowl, combine the unsweetened shredded coconut, sweetened condensed milk, yuzu juice, all-purpose flour, vanilla extract, and a pinch of salt. Mix well until the ingredients form a thick, consistent mixture.
2. Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This will help the mixture firm up, making it easier to shape into balls.
3. Shape the Snowballs: Once the mixture has chilled, remove it from the refrigerator. Using your hands, take small portions of the mixture and roll them into balls about 1 inch in diameter.
4. Coat in Coconut: Place the additional shredded coconut in a shallow dish. Roll each ball in the shredded coconut until they are fully coated. This will give them a lovely snowy appearance.
5. Prepare for Chilling: Arrange the coconut-covered snowballs on a baking sheet lined with parchment paper. Make sure to leave some space between each snowball for easy handling.
6. Final Chill: Place the baking sheet in the refrigerator again for at least 1 hour to allow the snowballs to firm up further.
7. Serve: Once chilled and firm, Yuzu Coconut Snowballs are ready to be served. Enjoy them as an invigorating treat during holiday gatherings or as a delightful snack anytime!

These cookies can be stored in an airtight container in the refrigerator for up to a week, making them a perfect make-ahead option for the holiday season. Enjoy the delicious combination of flavors and the festive look of these delightful treats!

Yuzu Linzer Cookies

Yuzu Linzer Cookies are a delightful twist on the classic Austrian dessert. Featuring a buttery, almond-flavored cookie infused with invigorating yuzu zest and juice, these cookies are layered with your favorite jam, typically a tart raspberry or berry preserve, and finished with a light dusting of powdered sugar. Perfect for holiday gifting or enjoying with a cup of tea, these cookies are both beautiful and delicious.

Instructions:

1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the yuzu juice, yuzu zest, egg yolk, and vanilla extract, mixing until well combined.
2. Add Dry Ingredients: In another bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
3. Chill the Dough: Divide the dough in half and shape each half into a flat disc. Wrap the discs in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use a cookie cutter to cut out shapes. For half of the cookies, use a second cutter to cut out a smaller shape in the center, creating a window for the jam.
6. Bake the Cookies: Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
7. Assemble the Cookies: Once the cookies are completely cool, spread a thin layer of jam on the solid cookie bases. Place the cookies with the cut-out centers on top, gently pressing down to adhere.
8. Finish with Powdered Sugar: After assembling, dust the tops of the cookies with powdered sugar for a festive look.
9. Serve: Enjoy your Yuzu Linzer Cookies fresh, or store them in an airtight container for up to a week. These delightful treats are sure to impress at your holiday gatherings!