Egg Yolk Cookies

Original Post: https://www.sweetandsavorybyshinee.com/egg-yolk-cookies/

Prep Time: 15

Total Time: 35

Servings: cookies

Calories: 88kcal

Looking for a delicious way to use up extra egg yolks? Try these egg yolk cookies! They're rich and slightly cakey with just the right amount of chew.

Print Recipe

US Customary - Metric

Ingredients

6 egg yolks
1 teaspoon pure vanilla extract
½ cup (113 g) unsalted butter softened
1 cup (200 g) granulated sugar
2 ½ cups (310 g) all-purpose flour
2 teaspoons baking powder Note 1
½ teaspoon coarse kosher salt
½ cup (60 g) walnuts, pecans, or macadamia nuts optional
¼ cup (60 g) chocolate chips optional

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 powder 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.

Notes

Note 1: You may substitute 1 teaspoon baking soda + 1 teaspoon cream of tartar for baking powder.

Storing Tips:
- Before storing the cookies, let them cool down completely.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- Store baked cookies in the freezer too! Place the cooled cookies in a freezer bag and freeze for up to three months.

Nutrition

Servings: 1 cookie

Calories: 88kcal

Carbohydrates: 12g

Protein: 1g

Fat: 4g

Sugar: 5g

Sodium: 30mg