Egg Yolk Cookies

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I bake a lot of macarons and other meringue-based desserts. And every time I have so many egg yolks left. Do you have the same problem? I want to share a simple recipe for Egg Yolk Cookies. I made these cookies for my Christmas sweets boxes, and they were a big hit. 

Stock of cookies.

Why You’ll Love This Recipe

Ingredients Note

Labeled ingredients on the table.
  • Egg: Egg yolk. Fresh or frozen.
  • Butter: Unsalted butter was used in this recipe. You can also use salted butter to make these cookies, I would recommend skipping salt if you do so.
  • Sugar: Powdered sugar is used for texture in this recipe.
  • Flour: All-purpose flour was used in this recipe.
  • Vanilla bean paste or vanilla extract.
  • Zest: Orange zest from one orange.
  • Salt: A pinch of saltย is used for taste.
  • Decor: White granulated sugar was used for dรฉcor.

How to make this recipe

Cut unsalted butter into small pieces. In the bowl, mix all-purpose flour and unsalted butter. Add sifted powdered sugar, egg yolks, orange zest, a pinch of salt, and vanilla bean paste. 

Tip from Marina: you can use vanilla extract instead of vanilla bean paste. 

Mix in the stand mixer with the paddle attachment until well incorporated. Separate dough into 2-3 parts. Each part of the shape is made into a log (salami-looking) and covered with granulated sugar. Wrap tightly into plastic wrap. Twist ends of plastic wrap and chill in the refrigerator for 2-3 hours (or overnight).

When you are ready to bake egg yolk cookies, slice each log into 1/3-inch pieces and put them into the freezer for 15 minutes. Preheat oven to 350oF. Bake at 350oF for 16-18 minutes. 

Tip from Marina: I used a Silikomart Air mat to bake these cookies.

Do not overbake Egg Yolk Cookies. They are ready when they are light brown. After that, cool the cookies on the baking mat for 10-15 minutes. Then, move the cookies to the cooling rock. That is all!

Expert Tips

  • Orange zest can be replaced with lemon or lime zest.
  • Do not overbake cookies.
  • You can also decorate cookies with Royal Icing, Homemade Caramel, or Sprinkles.

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Recipe FAQs

How to store cookies?

Store cookies in an airtight container at room temperature for 4-5 days. Usually, these cookies disappear so fast.ย 

Can I freeze cookies?

Freeze Egg Yolk cookies in an airtight container for a few months.

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If you make these Egg Yolk Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe

Stock of cookies.

Egg Yolk Cookies

Marina Voronkov
Simple recipe on how to make delicious Egg Yolk Cookies. They are so tasty and will be a great addition to any box of cookies.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 182 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 baking tray

Ingredients
  

  • 4 egg yolk
  • 1 cup unsalted butter
  • 1 ยฝ cup powdered sugar
  • 3 cups all-purpose flour
  • 1 Tbsp orange zest form one orange
  • 1 Tbsp vanilla bean paste
  • ยฝ tsp salt
  • ยฝ cup granulated sugar for decor

Instructions
 

  • Cut unsalted butter into small pieces.ย 
  • In the bowl, mix all-purpose flour and unsalted butter.ย 
  • Add sifted powdered sugar, egg yolks, orange zest, a pinch of salt, and vanilla bean paste.ย 
  • Mix with the paddle attachment until well incorporated.ย 
  • Separate dough into 2-3 parts.ย 
  • Each part of the dough is shaped into a log (salami-looking) and covered with granulated sugar. Wrap tightly into plastic wrap. Twist ends of plastic wrap and chill in the refrigerator for 2-3 hours (or overnight).ย 
  • Slice each log into 1/3-inch pieces and put into the freezer for 15 min.ย 
  • Preheat oven to 350oF.
  • Bake at 350oF for 16-18 minutes.ย 
  • Cool cookies on the baking mat for 10-15 minutes, then move them to the cooling rock.ย 

Notes

Get all ingredients and tools ready before baking.ย 
Do not overbake cookies.ย 

Nutrition

Serving: 1cookieCalories: 182kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 51mgPotassium: 23mgFiber: 0.4gSugar: 12gVitamin A: 281IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!
4.50 from 2 votes (2 ratings without comment)

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