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. 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
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.
More Recipes You’ll Love
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
Egg Yolk Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 baking tray
Ingredients
- 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
- 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.