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–+ servings
yuzu thumbprint cookies overhead shot

Yuzu Thumbprint Cookies

Print Recipe
Add a twist to your standard thumbprint cookies with yuzu curd. These cookies are easy to make and bright with citrus flavor.
Course Dessert
Cuisine Asian American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies

Equipment

  • Electric mixer

Ingredients

  • 1/2 cup softened unsalted butter (one stick) 113g
  • 1/2 cup granulated sugar 100g
  • 1/4 tsp kosher salt
  • 1 egg yolk see note
  • 1/8 tsp almond extract
  • 1 cup all purpose flour 125g
  • 1/4 cup almond flour 25g, see notes
  • 5 tsp yuzu curd see notes

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone mat.
  • With an electric or stand mixer, cream butter with sugar and salt until light and fluffy.
  • Add egg yolk and almond extract and beat until homogenous.
  • Add all purpose flour and almond flour and gently mix until mixture comes together in a dough.
  • Use a two tbsp cookie scoop or other spoon to roll small cookie dough balls and place on your prepared baking sheets.
  • Gently press the back of a 1/2 teaspoon measuring spoon to create small craters in the middle of each cookie.
  • Scoop a rounded 1/4 teaspoon of yuzu curd into each crater.
  • Chill cookies in the fridge for 20 minutes (see notes about whether you want to risk skipping this step).
  • Bake for 12-15 minutes, or until bottom of the cookie becomes lightly browned. Because of the curd, I keep these cookies in an airtight container in the fridge if not being eaten the day of baking. Allow cookies to come to room temperature before eating.

Notes

  • If doubling this recipe, you can use one whole egg instead of two egg yolks.
  • If you don't want to use my homemade yuzu curd recipe, feel free to substitute lemon curd.
  • You can substitute more all purpose flour for the almond flour if you wish. Almond flour gives the dough a more crumbly texture and prevents spreading. When I've made this recipe with almond flour, I have sometimes skipped chilling the dough. When I've made this recipe with all all-purpose flour, the cookies spread if the dough wasn't chilled.
  • If your kitchen is very warm or your butter was overly soft, you may need to chill the dough regardless of what flour you use.