Egg yolk cookies
I bake a lot of macarons and other meringue-based desserts. And every time I have many egg yolks left. Do you have the same problem? I want to share simple recipe for egg yolk cookies. I made these cookies for my Christmas sweets boxes, and they were big hit.
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Ingredients for egg yolk cookies:
- egg yolk
- unsalted butter
- powdered sugar
- all-purpose flour
- vanilla bean paste
- orange zest from one orange
- pinch of salt
- granulated sugar for décor
How to make egg yolk cookies
Cut unsalted butter into small pieces.
In the bowl mix all-purpose flour and unsalted butter.
Add sifted powdered sugar, egg yolks, orange zest, 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 into log (salami looking) and cover 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 into freezer for 15 min.
Preheat oven to 350F. Bake at 350F for 16-18 minutes.
Tip from Marina: I used Silikomart Air mat to bake these cookies.
Cool cookies on the baking mat for 10-15 minutes then move on the cooling rock.
How to store egg yolk cookies
Store cookies in the airtight container at room temperature for 4-5 days. Usually, these cookies disappear so fast.
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Other cookies recipes you may like:
- Egg yolk lemon cake
- Mushroom cookies
- Chocolate brownie cookies
- One dough Holiday cookies box
- Fall cookies 5 ingredients
- Meringue cookies with raspberry ganache
Egg yolk cookies
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 4 egg yolk
- 4 sticks unsalted butter 453 gr
- 1 ½ cup powdered sugar
- 3 cups all-purpose flour 360 gr
- orange zest form one orange
- 1 Tablespoon vanilla bean paste
- pinch of salt
- ½ cup granulated sugar for decor
Instructions
- Cut unsalted butter into small pieces.
- In the bowl mix all-purpose flour and unsalted butter.
- Add sifted powdered sugar, egg yolks, orange zest, pinch of salt and vanilla bean paste.
- Mix with the paddle attachment until well incorporated.
- Separate dough into 2-3 parts.
- Each part of dough shape into log (salami looking) and cover with granulated sugar. Wrap tightly into plastic wrap. Twist ends of plastic wrap and chill in the refrigerator for 2-3 hours (or overnight).
- Slice each log into 1/3-inch pieces and put into freezer for 15 min.
- Preheat oven to 350F.
- Bake at 350F for 16-18 minutes.
- Cool cookies on the baking mat for 10-15 minutes then move on the cooling rock.