Ingredients for Egg Yolk Cookies
- 1 cup (2 sticks) softened butter
- Additional granulated sugar for rolling
- 36 large egg yolks
- All Purpose Flour
- Baking Soda
- Cream Of Tartar
- Vanilla Extract
- Lemon Extract
- Orange Extract
- ¼ teaspoon salt
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How to Make Egg Yolk Cookies
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk 36 large egg yolks with 2 teaspoons vanilla extract, 1 teaspoon almond extract, and ¼ teaspoon salt.
- Gradually add the beaten egg yolk mixture to the creamed butter and sugar, mixing until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into walnut-sized balls.
- Roll the balls in granulated sugar.
- Place the cookies onto a greased or parchment-lined baking sheet and gently flatten slightly with the palm of your hand.
- Bake at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden brown. Let cool completely on baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
10g
Carbs
3g