Egg yolk cookies are a delicious way to use up extra yolks from your holiday baking. Whether you’re making meringues, whipping up egg-white omelets or simply want to avoid waste, these cookies turn leftover yolks into something special. Tender inside with a lightly crisp exterior, they’re packed with warm seasonal spices and a splash of orange liqueur for brightness. (If you prefer, substitute fresh orange juice for the liqueur.) Just plan ahead—this dough needs a 30-minute chill before baking.
Yield: 30 to 32 cookies
Ingredients for Spiced Egg Yolk Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 6 large egg yolks
- 1 tablespoon orange liqueur, such as Cointreau
- 1 tablespoon orange zest
- 1/2 teaspoon fresh orange juice
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 1/2 cups all-purpose flour
- 1/2 cup turbinado or raw sugar, for rolling
Read more: Need to clean your eggs before using them? Here are 4 ways to scrub away dirt.
How to Prepare the Cookies
Preheat the oven to 350°F.
To the bowl of an electric mixer, add the butter and sugar. Mix on medium for 30 seconds until the ingredients start to come together. Then turn to medium-high and mix for five minutes. Stop to scrape the sides a couple of times.
The butter and sugar should be fully creamed (like thick whipped cream) and pale yellow.
Mix in the egg yolks just until incorporated, about 30 seconds. Then mix in the orange liqueur (if using), orange zest and orange juice.
Next, mix in the baking soda, salt, cinnamon, nutmeg, allspice and cloves until the spices are evenly distributed throughout the dough.
With the mixer on medium-low, add the flour a little at a time. Turn the mixer to medium and mix just until incorporated, about 30 seconds. Use a rubber spatula to stir in any flour that may not be fully mixed in. Place the bowl with the dough in the refrigerator for 30 minutes.
Put the raw sugar in a shallow bowl. Roll the dough into walnut-size balls, then roll them in the sugar to coat each ball completely.
Arrange on a nonstick baking sheet or a baking sheet covered in parchment paper. The cookies will spread. If you prefer perfectly round cookies without the chance of edges reaching each other, bake nine cookies at a time on a standard cookie sheet, versus 12.
Bake the egg yolk cookies for 12 minutes, until the edges are very slightly browned and the cookies puff a bit. They will flatten and settle as they cool.
Cool for five minutes before transferring from the cookie sheet to a cooling rack. Store in an airtight container for up to three days.
Egg Yolk Cookies: FAQ
Do egg yolk cookies taste different from regular sugar cookies?
Yes. Egg yolk cookies are richer and more tender thanks to the added yolks, and the spices give them a warm, holiday flavor.
Can I make egg yolk cookies without orange liqueur?
Absolutely. Simply replace the liqueur with the same amount of fresh orange juice. The cookies will still have a bright citrus note.
Why does the dough need to chill before baking?
Chilling helps the dough firm up, which improves the texture and prevents the cookies from spreading too much while they bake.
Can I freeze egg yolk cookies?
Yes. Freeze the baked cookies in an airtight container for up to three months, or freeze the dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
How should I store egg yolk cookies?
Keep them in an airtight container at room temperature. They’ll stay fresh for about three days.
Egg yolk cookies are a smart, delicious way to make sure nothing goes to waste in your holiday kitchen. With their tender centers, spiced flavor and hint of orange, they’re a standout treat for gifting, entertaining or enjoying with a cup of cocoa. Once you try them, you may find yourself looking for excuses to save extra yolks just to bake another batch.
This article about egg yolk cookies was written for Chickens magazine. Click here to subscribe.
