Gourmet Made Deliciously Simple

Egg Yolk Cookies

These rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.
Rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.
I love a lot of meringue-based desserts like this and this. The problem is I always end up with many extra egg yolks. Besides stocking up on pie crusts and making ice creams, I wanted to try making cookies. Thanks to the wonderful friend, Google, I came across this recipe, and wanted to give it a go. But I did make a few minor changes. They turned out great. Rich, cake-like cookies. Saving this for next time I need to put the extra egg yolks to a good use. 
Did I mention it’s super easy to make this recipe? You hardly need any special equipment. I did use my stand mixer, but regular electric hand-mixer will do just fine. Here is step-by-step photos.
egg yolk cookies 
Rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.
Now, I’m going to get one last cookie for the day. 😉
5 / 5 (9 Reviews)
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Egg Yolk Cookies

These rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.

Yield: About 39 cookies


  •  6 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (113gr) unsalted butter, softened
  • 1 cup (200 gr) sugar
  • 2 1/2 cups (310 gr) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ cup (60gr) walnuts, pecans, or macadamia nuts, optional
  • ¼ cup (60gr) chocolate chips,optional


  1. Preheat oven 350°F (177°C).
  2. In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
  3. In large mixing bowl with paddle attachment, or using an electric hand-held mixer, beat the butter and sugar until fluffy. Add the egg yolk mixture and continue mixing until well combined, scraping down the sides couple times. Stir in flour, baking soda and cream of tartar. Mix just until well combined. Add nuts and chocolate chips, if desired.
  4. Form into 1.5-inch balls and place them on baking sheets with plenty of space to spread. Flatten the dough slightly before baking. Bake for 8-10 minutes, or until the edges are set.

Slightly adapted from Food.com.

All images and text ©Shinee D. for Sweet & Savory


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  1. I had leftover egg yolks from making Sicilian almond cookies so this was a perfect recipe. I added Nutella an cut the butter and sugar to compensate. They came out great.

    Rating: 5
  2. Oh wow, they are delicious. How many calories are there in this recipe?

    Rating: 5
  3. Excellent recipe. I had to modify it slightly. I don’t use baking powder so I substituted with 1tsp bread soda. And I didn’t have any cream of tartar so I used 2tsp of lemon juice instead. I didn’t use nuts or choc chips only because I didn’t have any.. I did a third of the batch with no extras. Another third I used finely chopped crystallised ginger and the third batch I used raisins. They turned out great, all set for my small visitors today., Thanks 

    Rating: 5
  4. I was looking for a way to use up the egg yolks after a recipe that only used the whites. Yummy! I admit to using a Tbs of vanilla instead of a tsp – but that’s my usual procedure as I love vanilla. I also added a little nutmeg. Making these as gifts for friends who are gluten free so I used the King Arthur Measure for Measure flour and they were great

    Rating: 5
  5. I just made these. I had egg yolks left from a white cake I made yesterday and looked for recipes to use them. So glad I found this recipe. The cookies are wonderful. I love that they are not overly sweet. The caky texture is perfect in my opinion. For those who like a sweeter cookie, a drizzle of glaze would be all you need.Thank you for the recipe.

    Rating: 5
  6. Thank you for this recipe. I had leftover eggs yolks and did not want to throw them away, and i needed to make chocolate chip cookies so – double header!!!

    Rating: 5
  7. Makes delicious cookies, quickly. You may wish to skip the salt if you’re British; maybe a sign that our diets have less salt in them these days. There’s a linger of salt after eating. Otherwise, texture is lovely .

    Rating: 4
  8. Thank you for the recipe- a great way to use up egg yolks. Loved the cakiness, I didn’t have any choc chips so added raisins. Will definitely use this recipe again. 

    Rating: 4
  9. I made these cookies a few weeks ago. The recipe worked well, yielding a somewhat cakey texture, but the cookie was tasteless. I may use this recipe again, but if I do, I will add more flavoring like the original recipe calls for. The tiny note at the bottom of the recipe states that this was adapted from a recipe on food.com, essentially just leaving out flavorings. Not a good change IMO.

    Rating: 3
  10. Can you freeze the dough and make them later on?

  11. I followed step by step but the cookies doesn’t separate out, it stay as shaped. 

    • Hi, Karyn Foo. What do you mean by “cookies doesn’t separate out”? Did you mean they didn’t spread and flatten on its own? If so, did you flatten the cookie dough balls slightly before baking?

  12. Sain bn uu ? Cream of tartar gdg ni yu yum bol? Yugaar orluulah ve?

  13. I really dig your blog Shinee. Going to try this one. Egg yolks make baked goods so yummy!