Egg Yolk Cookies Recipe

Transform leftover egg yolks into delicious, melt-in-your-mouth cookies! This recipe, inspired by a classic radio cookbook, is perfect for using up extra yolks from angel food cakes or meringues. No chilling required (though recommended!), these cookies are quick to make and bake to golden perfection in just minutes. Double the recipe for a larger batch, or try pressing the dough into a dessert pizza crust for a fun twist. Freezes beautifully before or after baking – perfect for baking ahead! Say goodbye to egg yolk waste and hello to a delightful treat!

Prep Time 20 mins
Cook Time 20 mins
Calories 70.9 kcal
Protein 1g
Rating 4.4 (48 Reviews)
Egg Yolk Cookies 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Yolk Cookies

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How to Make Egg Yolk Cookies

  1. Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
  2. In a separate bowl, whisk 36 large egg yolks with 2 teaspoons vanilla extract, 1 teaspoon almond extract, and ¼ teaspoon salt.
  3. Gradually add the beaten egg yolk mixture to the creamed butter and sugar, mixing until well combined.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Roll the dough into walnut-sized balls.
  7. Roll the balls in granulated sugar.
  8. Place the cookies onto a greased or parchment-lined baking sheet and gently flatten slightly with the palm of your hand.
  9. 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