Egg Yolk Cookies

For some reason you have a lot of leftover egg yolks because you just made some pavlova, meringue or Angel Food cake, now you don’t want to make the usual creme brulee or creme caramel, what would you do? Well I have a solution for you and it’s in a cookie form called Egg Yolk Cookies. You might already have a tough time creating that Angel Food cake so the last thing you want to do is another complicated process, these cookies are perfect as it is quite simple to make, like any other cookie recipe out there it will be hard to F#$k! this up

Egg Yolk Cookies
Prep time
Cook time
Total time
Serves: 12-15 pcs depending on size
  • 225 g butter, room temperature
  • 1 cup sugar
  • 6 egg yolks
  • 1 tsp cream of tartar
  • 2½ cups flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • juice of 1 lemon
  • lemon zest
  1. In a mixing bowl cream butter and sugar together.
  2. Add the egg yolks then continue to mix until incorporated.
  3. Add the remaining ingredient then continue to combine until it becomes a soft dough.
  4. Pinch some of the dough and form into small balls 3-4 cm in diameter, lightly roll it in a plate with white sugar then place in a baking paper lined tray, do it with the remaining dough.
  5. Bake in a 180C preheated oven for 10 minutes or until golden brown in colour. Remove from oven, let it cool then serve.



3 Responses

  1. kitchenriffs says:

    These look great! Loaded with flavor. And such a handy recipe to have, too — we do indeed sometimes have a lot of egg yolks leftover from making another dish, and it’s always good to have a new recipe to try with them. 🙂 Thanks!

  2. mjskit says:

    What a fabulous use of egg yolks! I’ve never heard of egg yolk cookies. Bet that have a super rich flavor!

  3. suituapui says:

    Bet they taste so good, egg yolk and butter. Wish we could make some gluten-free ones – they just don’t taste the same without wheat flour, not nice.

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