Egg Yolk Cookies
Delightfully rich and irresistibly tender, these Egg Yolk Cookies are the ultimate melt-in-your-mouth treat. Made with a handful of pantry staples like all-purpose flour, unsalted butter, and a trio of luscious egg yolks, this recipe transforms simple ingredients into soft, buttery perfection. A hint of vanilla and a touch of cornstarch provide an extra smooth texture, while their pale golden hue adds a touch of sophistication. Quick to prepare and bake, these cookies come together in under 30 minutes, making them the ideal go-to dessert or snack for any occasion. Pair them with a cup of coffee or tea for a sublime indulgence that everyone will love! Perfect for using up leftover egg yolks, this recipe is a must-try for cookie enthusiasts looking for a new buttery classic.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 115 grams Unsalted butter
- 50 grams Powdered sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 20 grams Cornstarch
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
In another large mixing bowl, cream the unsalted butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, around 2-3 minutes.
Add the egg yolks and vanilla extract to the butter mixture. Beat until the ingredients are fully incorporated and smooth.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a smooth, soft dough forms. Do not overmix.
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into small balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Optional: Flatten the tops of the cookies gently with the back of a fork or your fingers for a more uniform shape.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly dry. The cookies should remain pale in color.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your tender and buttery egg yolk cookies with a warm beverage or as an anytime treat!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 50.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 119 mg | 9% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
