Yuzu Crinkle Cookies

Name: Yuzu Crinkle Cookies
Total time: 1 h 5 min
Yield: 28 - 30 serving(s)
Ingredients: 1 2/3 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. kosher salt; 3/4 c. granulated sugar; 4 tbsp. unsalted butter, melted; 2 large eggs; 3 tbsp. yuzu juice; 1/2 tsp. pure vanilla extract; Yellow gel food coloring (optional); 1/2 c. confectioners’ sugar

The tangerine-size citrus adds a lemony kick.

By Joy ChoPublished: Nov 30, 2023

1 Rating

yuzu crinkle cookies with confectioners' sugar sprinkled on top

Mike Garten

Yields:

28 - 30 serving(s)

Total Time:

1 hr 5 mins

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This twist on lemon crinkle cookies gets tart, aromatic flavor from its citrus cousin, yuzu. Look for bottles of 100% pure yuzu juice at a Japanese grocery store.

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Ingredients

1 2/3 cups
all-purpose flour
1 tsp.
baking powder
1/2 tsp.
kosher salt
3/4 cup
granulated sugar
4 Tbsp.
unsalted butter, melted
2
large eggs
3 Tbsp.
yuzu juice
1/2 tsp.
pure vanilla extract
Yellow gel food coloring (optional)
1/2 cup
confectioners’ sugar

Directions

1. Step 1In medium bowl, whisk together flour, baking powder and salt. In large bowl, whisk together granulated sugar, butter, eggs, yuzu juice, vanilla, and 3 drops food coloring (if using) until smooth; fold in flour mixture until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes.
2. Step 2Line baking sheet with parchment paper. Place confectioners’ sugar in small bowl. Working with a few at a time, drop heaping tablespoon of dough into sugar, then roll to coat and form each into ball; place on prepared sheet. Refrigerate 30 minutes.
3. Step 3Heat oven to 350°F. Line second baking sheet with parchment paper. Coat chilled cookie dough balls in confectioners’ sugar once more and place on prepared sheet, spacing 11/2 inches apart. Bake, rotating positions of pans halfway through, until cookies are puffed, crinkled on surface and just set around edges, 9 to 11 minutes. Let cool on pans 5 minutes, then transfer to wire racks to cool completely.

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