Egg yolk cookies

    25 min

    Put leftover egg yolks to good use with this recipe for soft and chewy egg yolk cookies.

    5 people made this

    Serves: 60 

    • 300g caster sugar
    • 225g butter, softened
    • 6 egg yolks
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon lemon extract
    • 1/2 teaspoon orange extract
    • 310g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon cream of tartar

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease or line baking sheets with parchment.
    2. Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
    3. Sift flour, bicarb and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
    4. Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.


    If you don't have lemon and orange extracts, you can simply use lemon zest and orange zest instead. About a teaspoon of each would work well. Or, you can choose to omit the zest and extract all together for a more neutral flavour.

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    Reviews in English (6)


    These were good! Very sweet and a little thinner and crispier than I expected. I had to add a tablespoon of water to keep the dough from crumbling too much. I would definitely make these again if I had six egg yolks to use.  -  02 Mar 2016  (Review from Allrecipes US | Canada)


    I made a keto version by using almond flour and 1 cup of Swerve. I had 4 yolks leftover from another recipe, so I only used 2 cups of flour. Oh, and I used 1.5 tsp of baking powder and lemon zest (didn’t have lemon extract or cream of tartar). They were delicious—we ate 4 while waiting for them to cool! I would probably use even less sweetener next time, but this recipe (with keto changes) is a keeper. Thanks!  -  10 Dec 2017  (Review from Allrecipes US | Canada)


    Bakes up easily with baking powder as a substitute with a bit of baking soda. If you are out of cream of tartar, yet have on hand baking powder and baking soda, then simply locate a conversion chart for an accurate substitution. As for sweetener, I used Truvia cane sugar blend, and decreased the overall amount, which yielded tender, lightly sweetened cookies.  -  19 Nov 2017  (Review from Allrecipes US | Canada)

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