These Egg Yolk Cookies prove that sometimes the simplest cookie recipes are the most delicious! Egg yolks give these buttery cookies a golden color and extra rich flavor.
If you’ve ever had a cookie or cake recipe that called for an extra egg yolk, you’re probably familiar with the result—a little more richness to take the recipe to the next level. These egg yolk cookies are what happens when you add three egg yolks to a cookie recipe!
Egg yolk cookies combine a rich, buttery dough with extra egg yolks for a richer flavor and beautiful golden color. The added fat also helps create a tender, moist cookie. While it’s a simple recipe, it’s also a classic—if you love Butterscotch Shortbread Cookies and Sugar Cookies, you’ll enjoy these egg yolk cookies too!
Why You’ll Love These Egg Yolk Cookies
- Simple deliciousness – These are not an over-the-top cookie loaded with add-ins or piled with frosting. But they are still absolutely delectable thanks to their rich, buttery flavor!
- Perfect for using up leftover yolks – If you happen to have some extra egg yolks in your fridge after making Meringues, this is the perfect recipe to use them up!
- Customizable – Although I love the simplicity of these cookies, you can definitely dress them up too! I share some ideas later in this post.
Ingredients and Substitutions
- Butter – I recommend using unsalted butter, as this gives you more control over the flavor of the recipe.
- Egg yolks – The star of the show here! Eggs fresh from the fridge are easiest to separate.
- Vanilla extract – Or try almond extract for a slight twist.
- Nutmeg or cinnamon – These are optional, but they’ll add some cozy flavor to your egg yolk cookies.
- Baking soda
- Use a measure-for-measure gluten-free all-purpose flour to make these egg yolk cookies gluten-free.
- Add chopped nuts for extra texture and flavor. Chocolate or rainbow sprinkles would be great too!
- Drizzle with melted white or dark chocolate, or dip the cookies into melted chocolate for an elegant appearance.
- Electric mixer – A stand mixer or electric hand mixer makes it easier to cream the butter and sugar.
- Parchment paper or silicone baking mat – These keep your cookies from sticking and make cleanup a breeze!
- Cookie scoop – For evenly sized cookies that all finish baking at the same time.
How to Make
- Prepare – Preheat your oven to 350ºF.
- Mix the dry ingredients – Whisk the flour, nutmeg, baking soda, and salt in a small mixing bowl.
- Cream the butter and sugar – In a larger mixing bowl, cream the butter and sugar until they’re light and fluffy.
- Finish the dough – Add the egg yolks and vanilla, and beat together until combined, then stir in the flour.
- Form the cookies – Drop the dough by tablespoons onto a parchment-lined or ungreased cookie sheet. Flatten the balls slightly.
- Bake – Place the pans in the center of the oven and bake for 10 minutes, or until the edges are set but the centers are soft.
- Make sure the butter is at room temperature; this will help it mix evenly into the rest of the ingredients.
- Leave at least 2 inches between each cookie so they have room to spread.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack, as they will be fragile when fresh out of the oven.
How to Store
Room Temperature – Store egg yolk cookies in an airtight container at room temperature for up to 3 days.
Freeze – These cookies can be frozen for up to 3 months. Place them in an airtight container or freezer bag before freezing. Thaw at room temperature when ready to eat.
Frequently Asked Questions
Egg yolks add flavor, moisture, and richness to cookies.
Adding an extra egg yolk to cookie batter can result in a richer and moister texture, as well as more depth of flavor. That said, it’s important to be mindful of the overall amount of fat in the recipe and understand the science of baking. Too much fat can cause the cookies to spread too thin while baking, so it’s best to follow the original recipe unless you’re absolutely certain how an extra egg yolk will affect a recipe.
Egg Yolk Cookies
- ½ cup butter
- ⅔ cup sugar
- 3 egg yolks
- ½ teaspoon vanilla extract
- 1 ¼ cups flour
- 1 teaspoon nutmeg or cinnamon, optional
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- Preheat oven to 350ºF.
- Combine dry ingredients (flour, nutmeg, baking soda, and salt) together in a small mixing bowl and set aside.
- In a larger mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks and vanilla, and beat together until combined.
- Stir in flour mixture until all is incorporated.
- Drop by tablespoons onto a parchment-lined or ungreased cookie sheet, leaving at least 2 inches between each cookie – these cookies will spread!
- Flatten balls slightly to help them cook evenly.
- Bake in center of oven for 10 minutes, until the edges are set but the centers are soft.