Egg yolk cookies

    25 min

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

    4 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 (4)


    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 had 12 egg yolks to use up, so I doubled the recipe. Kept the batter in the fridge between baking to keep dough firm. They baked up beautifully and larger than expected so I made them a tad smaller. Even my husband, who if he became president would make all cookies except chocolate chip illegal, loved them. I love the citrus flavor.  -  25 Jul 2017  (Review from Allrecipes US | Canada)


    Fantastic use for egg yolks after making meringues. Texture was much like a snickerdoodle, but the taste was citrus. I substituted lemon zest for the lemon extract.  -  28 Nov 2016  (Review from Allrecipes US | Canada)

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