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. 😉
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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

Ingredients:

  •  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

Directions:

  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.

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6 comments

  1. 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?

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

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

    …matt

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