• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Deviled Eggs
      • Meatballs
      • Meat-lovers
      • Savory Crepes
      • Seafood
      • Vegetarian
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • Chocolate
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
      • Sangria
    • Salads
    • Seasonal
      • 4th of July
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving Recipes
      • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » Egg Yolk Cookies

Egg Yolk Cookies

Skip to Recipe Print Share
Share on:
Published: 12/28/2012Updated: 2/18/2021
This post may contain affiliate links. Read full disclosure
1215shares
  • Share
  • Tweet

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’m obsessed with meringue-based desserts like macarons and angel food cake!

But 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.

Contents hide
1 How to make egg yolk cookies:
2 Egg Yolk Cookies
2.1 Ingredients
2.2 Instructions
2.3 Nutrition Facts:

How to make egg yolk cookies:

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.
Watch How to Make This Below!

Egg Yolk Cookies

These rich, slightly cakey egg yolk cookies are just as tasty as any chocolate chip cookies.
4.44 from 55 votes
serves: 39 cookies
Prep: 15 minutes
Total : 35 minutes
Print
Leave a Review

Ingredients

  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter softened
  • 1 cup (200g) sugar
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon coarse kosher salt
  • ½ cup (60g) walnuts, pecans, or macadamia nuts optional
  • ¼ cup (60g) chocolate chips optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat oven 350°F (177°C).
  • In a small bowl, whisk egg yolks and vanilla extract. Set aside.
  • In large mixing bowl with paddle attachment, or using an electric hand-held mixer, beat the butter and sugar until fluffy, about 2 minutes.
  • Add the egg yolk mixture and continue mixing until well combined, scraping down the sides couple times.
  • Stir in flour, baking soda, cream of tartar and salt. Mix just until well combined.
  • Add nuts and chocolate chips, if desired.
  • Using a medium cookie scoop, 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.

Nutrition Facts:

Serving: 1cookie Calories: 88kcal (4%) Carbohydrates: 12g (4%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 2g (13%) Cholesterol: 36mg (12%) Sodium: 30mg (1%) Potassium: 29mg (1%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 113IU (2%) Calcium: 6mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • No-Bake Chocolate Salami Cookies
  • Mummy Meringue Cookies
  • Easy Meringue Cookies
  • Double Chocolate Almond Cookies in less than 30 Minutes, VIDEO

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Subscription Preferences
Previous Post
Oreo Truffles
Next Post
Orange Meringue Pie

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Damian says

    Posted on 5 March 2021 at 8:35 pm

    5 stars
    Omg this is my first ever trying to bake cookies. 😭 I’m a beginner in baking, my first time using electric mixer. I managed to make this and it tasted so good I’ve never complimented my own cooking this much. Thanks for the recipe 😭.

    Reply
  2. Caitlin says

    Posted on 21 February 2021 at 7:42 pm

    5 stars
    Had 12 yolks so doubled, and it went well. Yes, it is a little drier than “regular” choc chip cookies… but that is to be expected when you are only using yolks. Just don’t over bake and go slow with that last half cup of flour, and stop when it seems right. Only things I did different were not purposely. Mini choc chips which is what I had, and went fine. However, I had to refrigerate them and bake them later. Not sure if that changed the bake but do NOT copy me unless you want an arm workout!! That dough was intense cold. Will make again.

    Reply
    • Shinee says

      Posted on 22 February 2021 at 10:18 pm

      Hi, Caitlin. Thank you so much for sharing your feedback and experience!! It’s super helpful! And I’m so happy you loved the cookies!

      Reply
  3. Denise says

    Posted on 16 February 2021 at 8:32 am

    5 stars
    Easy to follow recipe, taste amazing, i added some Almond and little more Vanilla they were gorgeous

    Reply
    • Shinee says

      Posted on 18 February 2021 at 2:54 pm

      Yay, so happy you tried and loved the recipe, Denise. Thank you for your feedback!

      Reply
  4. BeckE says

    Posted on 15 February 2021 at 1:44 pm

    5 stars
    We had four yolks left from making Pavlova. We made 40 cookies using 2/3 of the ingredients (except more chocolate chips) and a number 70 portioner. We’re so happy to have found this easy recipe. Rich, yet delicate, satisfying to eat without overeating. This is definitely a keeper.

    Reply
    • Shinee says

      Posted on 18 February 2021 at 3:07 pm

      Yay, so happy you tried and loved these cookies, BeckE!

      Reply
  5. Veronica says

    Posted on 12 February 2021 at 8:59 pm

    4 stars
    Had egg yolks to use up and found your recipe. I used all chocolate chips and will know next time to flatten more before baking because they don’t spread. Happy with the taste will make again its a great way to use up egg yolks

    Reply
    • Shinee says

      Posted on 18 February 2021 at 3:22 pm

      Hi Veronica. So glad you liked the cookies. And you’re right, these cookies don’t spread as much. That’s why I instructed to flatten them before baking in step 7.

      Reply
  6. Donna Befus says

    Posted on 11 February 2021 at 1:04 pm

    5 stars
    I made a Baked Alaska for my husband’s birthday the other day, so I had about 10 egg yolks to use up. Found this recipe. I used all 10 yolks, figuring that the extra 2 wouldn’t make much difference. I only had salted butter, so used that and added slightly less sea salt (didn’t have any kosher). I measured the flour after sifting and then added a little extra because of the extra yolks. Skipped the chips, as we don’t like chocolate, but added pecans. The dough was very stiff, so I added 2 Tbsp 1/2 & 1/2 cream (because I had some) 1 Tbsp at a time. The dough became very, very sticky. I put a few on a baking sheet and pressed them down using a fork dipped in cool water. Put them in the oven and after 10 minutes, and they look and taste great! We prefer a touch of sweetness, but not over sweet. With chocolate chips, it would likely taste sweeter. Going to go ahead now and make more. Thank you for the recipe!

    Reply
    • Shinee says

      Posted on 18 February 2021 at 3:31 pm

      Yay, so happy you tried and loved these cookies, Donna. Thank you for your feedback!

      Reply
  7. Donna Befus says

    Posted on 11 February 2021 at 12:18 pm

    Tge salt listed in the ingredients is not in the instructions.
    Do you add this or not?
    Maybe if you use salted butter, it is unnecessary?

    Reply
    • Shinee says

      Posted on 18 February 2021 at 3:33 pm

      Thanks for letting me know. I updated the recipe. Salt goes in with dry ingredients in step 5. And yes, if you’re using salted butter, omit the salt.

      Reply
  8. Kayliegh S says

    Posted on 24 January 2021 at 6:40 am

    5 stars
    This recipe was amazing. My mom made angel food cake and we had extra yolks and then I looked up a recipe and I told her and she said let’s try it out and we have 13 yolks and I said one extra yolk can’t hurt Then it turned out amazing. Also I am only in 5th grade and I thought this was easy.

    Reply
    • Shinee says

      Posted on 26 January 2021 at 1:04 pm

      Hi, Kayliegh!!! How fun!!! So happy you tried and loved the cookies. Thank you SO much for sharing your feedback. It sounds like you have a lot of fun in the kitchen with your mom!!

      Reply
  9. KJ McCoon says

    Posted on 21 January 2021 at 12:17 pm

    4 stars
    We made meringue cookies yesterday, and set the tolls aside. Today I found this recipe. Being that I never do anything the way someone tells me to, I decided to try and turn this cookie recipe into a chewy bar recipe with Maple and Walnut. I intentionally beat the recipe to make them dense, and poured them into a pan as if I were making brownies. I would warn you to make sure that you do not overcook yours, because I almost burnt mine and they ended up crunchy not chewy. I’m curious was anyone was able to make them chewy?

    Reply
  10. Dana Ipson says

    Posted on 17 January 2021 at 8:17 pm

    5 stars
    Thank you so much for this recipe. I’m the same way, hate to waste. The cookies turned out delicious. I did however, just like I do with all cookies. Add flour a little at a time, to get the perfect texture. Had no problem. Very good 👍

    Reply
    • Shinee says

      Posted on 17 January 2021 at 11:28 pm

      Thank you so much for your feedback, Dana. Glad you liked the cookies!

      Reply
  11. Megan says

    Posted on 13 January 2021 at 4:41 pm

    5 stars
    I had to use up some egg yolks so found this recipe. My kids and I made them together…so super easy and quick to make. I have printed the recipe out so I can use it again and again.
    I also used gluten free flour and they still worked out totally okay!!

    Reply
    • Shinee says

      Posted on 17 January 2021 at 2:58 pm

      Yay, so happy you tried and enjoyed this recipe, Megan!! And I’m glad it works with gluten-free flour as well. Thank you for your feedback!

      Reply
  12. Ang says

    Posted on 10 January 2021 at 12:11 am

    1 star
    Dough turned out very dry, from reading other comments I now know that this recipe requires flour to be measured by weight. Didn’t see that mentioned in the recipe or the video. Disappointed to have wasted these ingredients.

    Reply
    • Shinee says

      Posted on 12 January 2021 at 10:33 pm

      Hi, Ang. It’s not that you *have* to weigh the flour, but it’s more about you have to measure it correctly! If you properly measured the flour by volume, you wouldn’t have any issues. But it is really easy to mis-measure flour with cups (and some recipes are more forgiving than others). I find this tutorial on how to properly measure dry ingredients super helpful.

      I really hope you’ll learn to measure flour properly and won’t rate perfectly working recipes (that I worked hard to create) with low star ratings because you didn’t measure the flour correctly.

      Reply
  13. Christine says

    Posted on 26 December 2020 at 5:28 pm

    Have you tested this recipe using oil instead of butter? My husband & I do not eat dairy.

    Reply
    • Shinee says

      Posted on 27 December 2020 at 10:51 pm

      Hi, Christine. No, I haven’t tried this recipe with oil. Let me know if you do.

      Reply
    • Teri says

      Posted on 3 January 2021 at 12:52 pm

      3 stars
      I made a half batch of them with Country Crock Plant Butter and cooked 6 to try since batter seemed awfully dry. Dry indeed. I added 2Tbs of water being unsure of how adding more of the plant butter or applesauce could effect it. The water helped with the dryness but the cookies did not have any melt down from the scoop shape.

      Reply
      • Shinee says

        Posted on 4 January 2021 at 11:39 pm

        Hi, Teri. Thank you for your feedback. How did you measure the flour? If you measured by volume, it’s possible to accidentally add a bit too much flour. If you’ve watched my video, my dough isn’t too dry. But you do need to flatten the dough balls, as these cookies don’t spread as much. This was included at the end step 7 in the recipe, and I also showed in the video.

        Reply
    • Megan says

      Posted on 13 January 2021 at 4:43 pm

      In Australia we have diary free spreads – nutalex is a brand that works well. I find it still cooks up well!

      Reply
      • Shinee says

        Posted on 17 January 2021 at 2:56 pm

        Thanks for sharing that tip, Megan!

        Reply
  14. Sally says

    Posted on 24 December 2020 at 5:25 am

    4 stars
    Made these today, used up some homemade candied peel. They’re scrumpy.
    I whisked the egg yolks/vanilla until light in colour and foamy, and found they cooked better at the top of the oven. Would definitely make again.

    Reply
    • Shinee says

      Posted on 24 December 2020 at 9:58 am

      Thank you for your feedback, Sally.

      Reply
  15. Regina Whitman says

    Posted on 13 December 2020 at 1:19 pm

    5 stars
    I don’t Twitter or do Instagram.
    👩‍🍳 I DID do the recipe but substituted 1/2 sugar with light brown sugar. Also used ground up semisweet baking chocolate squares partially mixed through the dough.
    Turned out delicious!

    Reply
    • Shinee says

      Posted on 15 December 2020 at 9:41 am

      So happy you tried and loved the recipe, Regina. Thank you for your feedback.

      Reply
  16. Esther says

    Posted on 11 December 2020 at 1:47 pm

    5 stars
    Tastes good! Easy. My mix was very dry. I ended up adding approx 1/8c milk before choc chips.

    Reply
    • Shinee says

      Posted on 12 December 2020 at 10:30 pm

      Thank you for your feedback, Esther!!

      Reply
  17. Heidemarie Kura says

    Posted on 5 December 2020 at 12:19 pm

    5 stars
    Excellent Recipe,easy and delicious. Thank you very much

    Reply
    • Shinee says

      Posted on 5 December 2020 at 10:52 pm

      You’re welcome. I appreciate your feedback, Heidemarie!

      Reply
  18. Theresia Yuanita D says

    Posted on 4 December 2020 at 8:06 pm

    5 stars
    Hi,,,I have a couple extra yolks, so I decided to try out your recipe, 1/3 only – without the cream of tartar as I didn’t have it then. The cookies came out beautifully.. my friends love them. Soon I’m going to try the full recipe. Thank you!!!

    Reply
    • Shinee says

      Posted on 5 December 2020 at 10:51 pm

      Yay, so glad you loved the cookies. Thank you for your feedback, Theresia!

      Reply
  19. Rhonda says

    Posted on 28 November 2020 at 5:32 pm

    I made these just as written, with choc. chips but no nuts. They did not spread at all. Perhaps I made them too big, as I only got 24 cookies. But they are not very sweet at all and I had to bake them about 20 minutes, they just wouldn’t brown. Maybe it’s my oven. Would never make again, very disappointed. But I had 6 yolks to use up so I gave ’em a try.

    Reply
    • Shinee says

      Posted on 29 November 2020 at 1:54 pm

      Hi, Rhonda. Bummer, the cookies didn’t turn out as expected. Thank you for feedback though.

      Reply
  20. Izzati says

    Posted on 20 November 2020 at 12:23 am

    Hi.. thank you for the recipe. May I know how many grams of egg yolks? Thank you.

    Reply
    • Shinee says

      Posted on 20 November 2020 at 7:19 pm

      Hi, Izzati. I’ve never weighed the egg yolk amount. I’ll update the recipe when I do.

      Reply
Older Comments
Newer Comments

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Easy and Healthy Dinners

salad:

Chicken Quinoa Salad

Stuffed chicken roll-ups with asparagus and cheese and smeared with fragrant pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!

chicken:

Stuffed Chicken Roll-Ups

seafood:

Baked Salmon Cakes

chicken:

Spicy Chicken Skewers

seafood:

Garlic Butter Shrimp

seafood:

Seared Ahi Tuna

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

Send Me:
  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2021 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!

Send Me: