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.
Table of Contents
Why You’ll Love This Recipe
- If you are baking macarons and have many egg yolks left, then this is the best recipe for cookies you can find.
- Simple recipe with basic ingredients. Check Kurabiye or Almond Chunky Cookies.
- Great for “making ahead of time” dessert and freeze for Holidays. Check also Pistachio Cookies or Chocolate Mascarpone Truffles.
- This recipe is easy to adapt for different flavors by changing orange zest or adding extracts, like Amoretti, for example.
Ingredients Note
- 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 salt is used for taste.
- Decor: White granulated sugar was used for décor.
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. Form each part of the dough into a log (similar to salami) and coat with granulated sugar. Wrap each log tightly in the plastic wrap. Twist ends of plastic wrap and chill in the refrigerator for 2-3 hours (or overnight).
When you are ready to bake the egg yolk cookies, slice each log into 1/3-inch pieces and place them in the freezer for 15 minutes. Preheat oven to 350oF. Bake at 350oF for 16-18 minutes. 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 rack. 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.
Recipe FAQs
Store cookies in an airtight container at room temperature for 4-5 days. Usually, these cookies disappear so fast.
Freeze Egg Yolk cookies in an airtight container for a few months.
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Recipe
Egg Yolk Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 baking tray
Ingredients
Egg Yolk Cookies
- 4 egg yolk
- 1 cup unsalted butter
- 1 ½ cup powdered sugar
- 3 cups all-purpose flour
- 1 Tbsp orange zest form one orange
- 1 Tbsp vanilla bean paste
- ½ tsp salt
- ½ cup granulated sugar for decor
Instructions
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, a pinch of salt, and vanilla bean paste.
- Mix with the paddle attachment until well incorporated.
- Separate dough into 2-3 parts.
- 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).
- Slice each log into 1/3-inch pieces and put into the freezer for 15 min.
- Preheat oven to 350oF.
- Bake at 350oF for 16-18 minutes.
- Cool cookies on the baking mat for 10-15 minutes, then move them to the cooling rock.