11 Yuzu White Chocolate Christmas Cookies Recipes

Yuzu White Chocolate Cookie Melts

Yuzu White Chocolate Cookie Melts are deliciously soft and buttery cookies that combine the unique citrus flavor of yuzu with rich white chocolate, making them a delightful treat during the holiday season. The subtle tanginess of yuzu pairs beautifully with the sweetness of the white chocolate, creating a melt-in-your-mouth experience that is certain to impress family and friends.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cookie removal.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer or a whisk until the mixture becomes light and fluffy. This should take about 2-3 minutes.
3. Add the Egg and Yuzu: Beat in the large egg, yuzu juice, and yuzu zest until well combined. Guarantee the mixture is smooth and evenly mixed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help to evenly distribute the leavening agents throughout the flour.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the White Chocolate Chips: Gently fold in the white chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie, as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are slightly golden, but the centers are still soft. Be careful not to overbake, as you want them to remain chewy.
9. Cool the Cookies: Once baked, 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. Finish with Powdered Sugar (Optional): If desired, dust cooled cookies with powdered sugar for a festive touch.

Enjoy these delightful Yuzu White Chocolate Cookie Melts warm or at room temperature—they’re perfect for sharing during the holiday season!

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Soft Yuzu White Chocolate Sugar Cookies

Soft Yuzu White Chocolate Sugar Cookies are a delightful twist on classic sugar cookies, incorporating the aromatic and tangy essence of yuzu to create a revitalizing flavor profile. These cookies are soft and chewy, featuring the sweet notes of white chocolate that complement the zesty citrus. Perfect for holiday celebrations or as a sweet treat any time of year, they are sure to please a crowd.

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper to guarantee the cookies don’t stick.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Yuzu: Beat in the large egg, yuzu juice, and yuzu zest to the butter-sugar mixture. Ascertain everything is well combined and the mixture is smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly incorporate the leavening agent throughout the flour.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Avoid overmixing to guarantee the cookies remain tender.
6. Incorporate White Chocolate: Gently fold in the white chocolate chips using a spatula or wooden spoon, distributing them evenly throughout the cookie dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the lined baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread during baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should appear slightly golden while the centers remain soft. Keep an eye on them to avoid overbaking.
9. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely. If desired, dust with powdered sugar before serving for an extra touch of sweetness.

Enjoy your Soft Yuzu White Chocolate Sugar Cookies as a fabulous treat during the festive season or any time you crave something special!

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Yuzu Infused White Chocolate Chip Cookies

Yuzu Infused White Chocolate Chip Cookies are a delightful treat that combines the fragrant and zesty notes of yuzu with the creamy sweetness of white chocolate. These cookies are slightly chewy in the center with a crispy edge, creating a perfect balance of textures and flavors. They are ideal for holiday gatherings or as a unique gift for friends and family.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer or whisk, beat the mixture until it’s light and fluffy, which should take about 2-3 minutes.
3. Add the Egg, Yuzu, and Vanilla: Incorporate in the large egg, yuzu juice, yuzu zest, and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
5. Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined. Avoid overmixing, as this can lead to tough cookies.
6. Fold in White Chocolate Chips: Carefully fold in the white chocolate chips, ensuring they are evenly distributed within the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each dough ball.
8. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes. The edges should be lightly golden, while the centers may look slightly underbaked. Be careful not to overbake.
9. Cool the Cookies: Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar (Optional): Once the cookies are completely cool, you can dust them with powdered sugar for a festive touch if desired.

Enjoy your Yuzu Infused White Chocolate Chip Cookies with a warm beverage or as a delightful dessert!

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Crunchy Yuzu White Chocolate Biscotti

Crunchy Yuzu White Chocolate Biscotti are a delightful and unique twist on traditional biscotti, incorporating the bright and aromatic flavor of yuzu alongside the rich sweetness of white chocolate. These cookies are perfect for dipping in coffee or tea, making them an ideal companion for breakfast or an afternoon snack. With their crunchy texture and zesty notes, they are sure to impress during the holiday season or at any gathering.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal later.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Stir well until all dry ingredients are evenly blended.
3. Whisk Wet Ingredients: In a separate bowl, lightly beat the large eggs. Add in the melted unsalted butter, yuzu juice, yuzu zest, and vanilla extract. Whisk until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
5. Add White Chocolate: Fold in the chopped white chocolate, ensuring it is evenly distributed throughout the dough.
6. Form the Dough: Lightly flour your hands and form the dough into a thick log shape, about 12 inches long and 4 inches wide. Place the log onto the prepared baking sheet.
7. First Bake: Bake the log in the preheated oven for 25-30 minutes, or until it is lightly golden and firm to the touch. Remove from the oven and allow to cool for about 10 minutes.
8. Slice the Biscotti: After cooling slightly, transfer the log to a cutting board. Using a sharp knife, slice the log diagonally into ½-inch thick slices.
9. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up, and return to the oven. Bake for an additional 15-20 minutes, or until they are dried out and crunchy.
10. Cool and Dust (Optional): Remove the biscotti from the oven and allow them to cool completely on a wire rack. If desired, dust with powdered sugar before serving.

Enjoy your Crunchy Yuzu White Chocolate Biscotti with a warm cup of your favorite beverage!

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Chewy Yuzu White Chocolate Oatmeal Cookies

Chewy Yuzu White Chocolate Oatmeal Cookies are a delicious and aromatic treat combining the chewy goodness of oats with the bright citrus flavor of yuzu and the rich sweetness of white chocolate. These cookies are perfect for the holiday season or any time you crave a sweet and zesty snack. They are soft, chewy, and bound to be a hit with family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the cookies.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix well to guarantee all dry ingredients are evenly distributed.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until creamy. Gradually add in both sugars (granulated and brown) and continue beating until the mixture is light and fluffy.
4. Add Wet Ingredients: Add the large egg, yuzu juice, yuzu zest, and vanilla extract to the butter and sugar mixture. Beat until everything is well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in White Chocolate: Gently fold in the chopped white chocolate using a spatula or wooden spoon, making sure it is evenly distributed throughout the cookie dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving space between each dough ball to allow for spreading during baking.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Optional Dusting: If desired, once cooled, dust with powdered sugar for an added festive touch.

Enjoy your Chewy Yuzu White Chocolate Oatmeal Cookies with a cup of tea or coffee!

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Yuzu White Chocolate Thumbprint Cookies

Yuzu White Chocolate Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, featuring the unique, zesty flavor of yuzu paired with the sweet creaminess of white chocolate. These cookies have a soft and buttery texture, with a delicious surprise of melted white chocolate nestled in the center. They make for an elegant addition to any holiday celebration or cookie platter.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee the cookies don’t stick.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until it’s creamy. Gradually add the granulated sugar, mixing until the mixture is light and fluffy.
3. Add Egg and Flavorings: Crack the large egg into the mixture, followed by the yuzu juice, yuzu zest, and vanilla extract. Beat everything together until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. Leave enough space between each cookie, as they will spread slightly while baking.
7. Create Thumbprints: Once the dough is portioned out, take your thumb or the back of a teaspoon and gently press into the center of each dough ball to create a small indentation.
8. Fill with Chocolate: Carefully fill each thumbprint indentation with a small amount of the chopped white chocolate, guaranteeing it is well nestled into the dough.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges start to turn lightly golden. The centers should be slightly soft but will firm up as they cool.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Enjoy your delightful Yuzu White Chocolate Thumbprint Cookies!

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Spiced Yuzu White Chocolate Snickerdoodles

Spiced Yuzu White Chocolate Snickerdoodles are a delightful fusion of traditional snickerdoodle cookies enhanced with the invigorating flavor of yuzu and a rich touch of white chocolate. These soft and chewy cookies are coated in cinnamon sugar and provide a unique twist that makes them perfect for festive gatherings or as a special treat any time of the year.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until it’s creamy. Gradually add the granulated sugar, continuing to mix until the mixture is light and fluffy.
3. Add Egg and Flavorings: Crack the large egg into the creamed butter and sugar mixture. Add the yuzu juice and yuzu zest, then beat the mixture until fully combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, and salt. Mix these dry ingredients well to confirm they are evenly distributed.
5. Combine Mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined; do not overmix.
6. Fold in White Chocolate: Gently fold in the chopped white chocolate, confirming the pieces are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading.
8. Roll in Cinnamon Sugar: If desired, prepare a small bowl with cinnamon sugar (mix granulated sugar with additional ground cinnamon). Roll each cookie ball in the cinnamon sugar mixture before placing them on the baking sheets.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
10. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Yuzu White Chocolate Snickerdoodles fresh or store them in an airtight container for later!

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Yuzu White Chocolate Shortbread Bites

Yuzu White Chocolate Shortbread Bites are a luxurious treat that merges the rich, buttery texture of traditional shortbread with the rejuvenating citrus notes of yuzu and the sweetness of white chocolate. These delightful bites are perfect for holiday gatherings or as a sophisticated snack anytime you crave something sweet and indulgent.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until creamy. Add the granulated sugar and continue mixing until the mixture is light and fluffy, which typically takes 2-3 minutes.
3. Add Yuzu Flavorings: Incorporate the yuzu juice and yuzu zest into the butter-sugar mixture, mixing until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until they are evenly distributed.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix the dough.
6. Form the Dough: Once the dough is ready, transfer it to a clean work surface. Use your hands to shape it into a log or rectangle, about 1 inch thick. Wrap the formed dough in plastic wrap and refrigerate for at least 30 minutes to 1 hour to firm up.
7. Slice the Cookies: After chilling, remove the dough from the refrigerator and slice it into bite-sized pieces, about ¼ inch thick. Arrange the cookies on the prepared baking sheet, leaving some space between each piece.
8. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
9. Cool and Drizzle: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled, drizzle the melted white chocolate over the cookies and garnish with additional yuzu zest, if desired.
10. Serve and Enjoy: Allow the chocolate to set before serving. These Yuzu White Chocolate Shortbread Bites can be stored in an airtight container for a week, making them a great make-ahead treat for your holiday celebrations.

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Layered Yuzu White Chocolate Cookie Bars

Layered Yuzu White Chocolate Cookie Bars are a delightful twist on classic cookie bars, featuring a buttery cookie base, followed by a luscious layer of creamy yuzu white chocolate ganache. These bars are not only visually appealing but also deliver a burst of invigorating citrus flavor that perfectly complements the sweetness of the white chocolate, making them an ideal holiday treat or a delightful dessert for any occasion.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Prepare Cookie Base: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until creamy and fluffy, about 2-3 minutes.
3. Incorporate Eggs and Yuzu: Add the large eggs, yuzu juice, and yuzu zest to the mixture. Mix until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until the dough is just combined.
6. Spread Cookie Dough: Pour the cookie dough into the prepared baking pan and spread it evenly across the bottom with a spatula. Make sure it reaches the corners of the pan.
7. Bake the Base: Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Prepare the Ganache: While the cookie base is baking, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped white chocolate, stirring until the chocolate is completely melted and smooth.
9. Add Yuzu Flavor: Stir in additional yuzu juice and zest into the ganache for extra flavor. Let it cool for a few minutes to thicken slightly.
10. Assemble Layers: Once the cookie base is baked and has cooled slightly, pour the yuzu white chocolate ganache over the cookie layer, spreading it evenly with a spatula.
11. Cool and Set: Allow the layered bars to cool at room temperature for about 30 minutes, then place them in the refrigerator to set for at least 1-2 hours for the ganache to firm up.
12. Cut and Serve: Once set, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles. You can garnish with additional yuzu zest if desired. Enjoy your delicious Layered Yuzu White Chocolate Cookie Bars!

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Yuzu White Chocolate Macadamia Nut Cookies

Yuzu White Chocolate Macadamia Nut Cookies are an exquisite fusion of flavors and textures, combining the revitalizing citrus notes of yuzu with the creamy sweetness of white chocolate and the nutty crunch of macadamia nuts. These cookies are not only delicious but also perfectly festive, making them an excellent choice for holiday gatherings or simply enjoying with a cup of tea.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, typically about 3-4 minutes.
3. Incorporate Eggs and Yuzu: Add the large eggs, yuzu juice, and yuzu zest to the butter and sugar mixture. Mix until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
5. Blend Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Be careful not to overmix.
6. Add Chocolate and Nuts: Gently fold in the chopped white chocolate and macadamia nuts, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading (about 2 inches apart).
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve your Yuzu White Chocolate Macadamia Nut Cookies either on their own or with a festive hot beverage. Enjoy the unique blend of flavors!

Festive Yuzu White Chocolate Spritz Cookies

Festive Yuzu White Chocolate Spritz Cookies are delicate and delightful treats that are perfect for adding a touch of brightness to your holiday cookie platter. With a buttery texture, infused with the invigorating essence of yuzu and scattered with creamy white chocolate bits, these cookies are sure to impress guests and family alike. The classic spritz method allows for beautiful shapes, making these cookies not only tasty but visually appealing as well.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Yuzu: Incorporate the large egg, yuzu juice, and yuzu zest into the mixture. Beat until everything is well blended and creamy.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix the dough.
6. Fold in Chocolate: Gently fold in the chopped white chocolate into the cookie dough, ensuring even distribution.
7. Prepare Cookie Press: Fill a cookie press fitted with your desired shape tip with the cookie dough.
8. Pipe Cookies: Press the dough onto the prepared baking sheets, forming shapes and leaving space (about 1-2 inches) between each cookie for spreading.
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, but the centers remain soft.
10. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy: Once completely cooled, serve your Festive Yuzu White Chocolate Spritz Cookies during holiday gatherings or as a special treat for yourself!