What’s a すだち (sudachi)? Think of it as a tiny, tart lime native to Tokushima Prefecture in Japan. Every now and then, I stay up way too late experimenting with seasonal fruits — testing my patience, my oven, and definitely blowing past my daily calorie limit. But hey, it’s all in the name of delicious research. Today, I’m sharing one of my favorite recent successes: soft and chewy sudachi cookies made with these bright little Japanese citrus gems.
Soft & Chewy Sudachi Cookie Recipe
Sudachi Season
Sudachi might be small, but it’s thoughtfully mighty. This little green citrus fruit is super zesty and a bit sharper than lime, perfect for giving dishes a fresh kick. It’s in season from late August through October, and in Japan, it pops up everywhere: sliced over grilled fish, squeezed into soba dipping sauce, mixed into ponzu or even stirred into cocktails.
Beyond its punchy flavor, sudachi’s packed with vitamin C and antioxidants. While it’s more common in savory dishes, I decided to do something different and bake with it, and that’s how my sudachi cookie recipe was born. Think buttery, lightly citrusy and just the right kind of tart. But be warned — sudachi are tougher than you’d imagine! Getting juice out of them (good luck) is a mission. I ended up going with pre-packaged, 100% sudachi juice (not from concentrate), and honestly, it worked like a charm.
Soft & Chewy Sudachi Cookie Recipe
I’m “this” (air-pinch 1 cm) close to saying these are my new, forever-and-ever favorite cookies. They’re not overwhelmingly, pucker-up tart but the citrus is definitely there. You can smell it, you can taste it. If you want more of a punch, though, I would add another two teaspoons of sudachi juice and just enough flour to avoid making the dough super rubbery.
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