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“These taste better than pineapple tarts!” my colleagues said this after I brought a box of these delicious yuzu honey cookies I made to the office. These cookies are super easy to make! I love that sweet tangy citrusy jammy filling, which complements the soft buttery crust really well. No sugar was added in this recipe. I used the Jewon premium Korean natural acacia honey to sweeten the cookie crust. Say no more but this is going to be on my list of favourite lunar new year cookies.

yuzu honey cookies

What is Yuzu Honey

Yuzu is a citrusy fruit often referred as a type of Japanese citron, or ‘yuja’ in Korean. It has an exotic tangy sourish sweet unique profile, that taste somewhat between a lemon and an orange. Yuzu is said to contain vitamin C, three times more than that of lemons and oranges. It is believed to be really effective for poor circulation and rough skin.

Yuzu honey is made by infusing yuzu into honey, imaging that floral zestiness, together with the herbal notes of pure honey, a perfect combination that is not only tantalising, it can be used to make very refreshing cold drinks or nourishing hot drink. Yuzu honey drink can help alleviates sore throat, coughs, prevents cold & helps in fatigue recovery.

yuzu honey cookies

This yuzu cookie recipe is so easy to make, the cookie recipe can be used to make Taiwanese Pineapple cakes, and these melt-in-your-mouth pineapple tarts. I simply replaced the sugar with pure honey in the cookie recipe, making it a much healthier recipe.

Recipes for making Yuzu Honey Cookies

With this recipe, it’s really easy to impress with your baking prowess. The steps are very simple and the jam filling can be versatile. Here are the ingredients I used to create my yuzu cookies:

  • Unsalted butter – Keep the butter chilled until ready to use. I usually cut into small cubes, then chill it in the fridge, until I’m ready to add it to the mixer.
  • Pure honey – Using pure honey to replace sugar, thus making the cookie a healthier version. Of course, you can also use sugar, stevia or monk fruit sweetener or even brown sugar.
  • Fine salt – Salt is used in a very small amount to help enhance the taste in the cookie.
  • Plain flour & corn starch – Both the flour and starch forms part of the basis of the cookie. Corn starch helps me the cookie softer too.
  • Eggs – The binding agent of the cookie. Use unchilled version.
  • Yuzu honey jam – The start flavour of the cookie. I used a Korean brand in this recipe.

How long can I keep these yuzu cookies

These delicious yuzu cookies can be stored at room temperature for up to 5 days in a sealed airtight container. Once in the fridge, you can keep up to a month if stored in an airtight container. Although my cookies rarely last so long as I just can’t stop munching on them.

Pin now, bake later

yuzu honey cookies

Yuzu Honey Cookies (Sweetened by Honey)

Indulge in the delightful taste of yuzu honey cookies. Discover a unique twist on traditional cookies with the tangy flavour of yuzu. To make it even healthier, I substituted sugar with pure honey for the cookie.
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Prep Time 45 minutes
Cook Time 15 minutes
Dough resting time 1 hour
Total Time 2 hours
Course Snack
Cuisine asian, Western
Servings 30 cookies
Calories 168 kcal



  • Cut 160 g unsalted butter into small cubes. Then chill it in the fridge until ready to use.
    160 g unsalted butter
    cut butter
  • Using a mixer with paddle attachment, mix 220 g plain flour, 10 g corn starch, 1/4 tsp fine salt on low speed for a few seconds.
    Note: you can also mix with a spatula by hand.
    220 g plain flour, 10 g corn starch, 1/4 tsp fine salt
    mix flour
  • Add the chilled butter cubes to the mixed dry ingredients.
    add butter
  • Mix on low speed until the mixture turns sandy.
    dough turns sandy
  • Add 1 medium sized egg and 3 tbsp pure honey.
    3 tbsp pure honey, 1 medium sized egg
    add egg and honey
  • Mix on low speed until a consistent dough is formed. Do not over-mix.
    dough is ready
  • Transfer the dough into a bowl. Cover the dough and let it rest in the fridge for an hour.
    wrap with cling wrap
  • Divide the cookie dough into a small ball (about 10g) each.
    Place the dough ball on a non-stick baking tray about 1-inch apart.
    Note: no need to grease the baking tray if you are using a non-stick one.
    roll the dough
  • Using your finger or a small measuring spoon, make an indent into each dough ball.
    Note: make sure to lightly coat the spoon with some plain flour to avoid the dough sticking to the spoon.
    make the thumbprint
  • Scope about 1 tsp of the 150 g yuzu honey into each cookie dough.
    Chill the cookies in the fridge for 15 minutes while the oven heats up. Once the dough is chilled, it'll be slightly firm or hard to the touch.
    150 g yuzu honey
    add the yuzu honey
  • Bake in pre-heat convection oven (top & bottom heating with fan) at 170C / 338F or conventional oven at 180C / 356F until golden brown.
    bake the cookies
  • Transfer the cookies onto a cooling rack.
    Allow the cookies to cook for about 30 minutes before storing in airtight containers.
    Best to let the flavour develop and enjoy the cookies the next day.
    cool on cooling rack


Calories: 168kcal
Keyword cookie, honey, yuzu
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