By Cindy Lynn on June 05, 2003
Photo by LittleIndulgence
Photo by LittleIndulgence
"I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!"
Serving Size: 1 (15 g)
Servings Per Recipe: 60
"Great way to use up left-over egg yolks. These cookies are very good. I had five egg yolks in the freezer and added one fresh yolk (froze the white for use later on). I did not have the extracts but since we love ginger I used three dessert spoons ginger syrup and four teaspoons ginger powder. (no, they were not too gingery at all). Furthermore I used 1/2 cup butter and 1/2 cup margarine and since I discovered that I was almost out of flour I used two cups flour and 1/2 cup quick-cooking rolled oats. I got 52 cookies and they baked for almost 11 minutes. The cookies were crisp around the edge and nice and soft in the center. In short, delicious. Thanks for posting."
"I had leftover egg yolks and didn't want to waste them so I made these cookies but changed a few things. These are way high in fat and carbs. I don't eat a lot of fatty things. So, to make these lower in sugar and fat. I replaced all the sugar with same amount of replacement sugar that does not cause stomach upset! I replaced 1/2 the fat with 1/2 applesauce (baby food style) and 1/2 butter. All of this worked well. The cookies are not terribly sweet which I love and the lower fat made me feel better about eating these. They're filling too. Next, I plan to find a way to lower all the fat. Oh, and I didn't have any orange extract so I used orange zest."
"This recipe was really easy to do (I did with my 9 year old daughter), they turned out great, and my entire family loved them. I only had 3 yolks that I needed to use up so I made a half batch. I didn't have any orange or lemon so I substitued for 1 tsp almond, also I had to add some more flour to recipe as it seemed too loose. I will definately make this again with my leftover egg yolks - thanks for sharing."
"Turned out great. Used lemon and vanilla. Got 21 out of half a recipe."
"I agree, it's a great way to use left-over egg yolks. I did not have lemon or orange extracts so I experimented with coconut and pineapple extracts. Instead of rolling them in sugar I patted them with sweetened coconut. I got 50 cookies and cooked them in a conve=ction oven for 8 minutes"
"Awesome recipe. I omitted the vanilla, doubled the lemon and orange extracts, used half white and half brown sugar, and added 1 tsp lemon peel and 1 cup dried cranberries... to really amp up the flavor. Will make an almond version next."
"This recipe is super easy, is a great way to use up egg yolk and the basis uses things that you most certainly have on hand in your kitchen. I did not use the lemon and orange extract, because I didn't have it. I did one batch with 1t of vanilla extract and 1t of rum extract. And I did one batch with 1t of vanilla and 1t of strawberry extract. I rolled the rum ones in plain white sugar and the strawberry ones in a mixture of white and red sugar, 'cause it's Christmastime. The rums ones are better than the strawberry, but both were good. Easy recipe to be able to tweak to what you have in the house."
"I did not try the recipe exactly as written, but it inspired me to make a cookie more suited for fall. I used vanilla and almond extracts, and I used a mixture of cinnamon and sugar to roll them in before baking. AMAZING. I used half butter/half shortening, too, and I replaced about a third of the flour with whole wheat white flour. You can't even tell. YUM!"
"Yummy!!! I didn't have shortening or the lemon or orange extracts, so I used butter and 2 tsp of vanilla. They were great!! Tasted like snicker-doodles minus the cinnamon. I'm making more today and I'll roll them in cinnamon-sugar instead! Thanks so much for this recipe, I can't stand wasting food and I had so many yolks left from the angel food cake I made."
"These were great. Added a few white chocolate chips but otherwise followed the recipe exactly. Downside - these are terribly unhealthy - so I'll be eating the egg whites in my diet and baking these sinful goodies and giving them away to use my yolks!"
"These are great! My younger daughter and I went searching for a good cookie recipe to use up lots of egg yolks after my older daughter made a double batch of meringues earlier this afternoon.
These Egg Yolk Cookies are nice and crispy, but also tender. They were very easy to make with my six year old baking partner! I used butter, one stick with salt and one stick without salt. We added a half of a package of strawberry jello for flavor and pink color, mixing it in with the egg yolks and the vanilla and letting the mixture sit for 5 minutes to allow the gelatin to absorb the liquids-- I didn't have lemon or orange essence on hand, hence the switch in flavoring tactics. They are also pink in honor of Valentine's Day and because it's my younger daughter's favorite color right now! I doubled the vanilla to 2 tsp to try to keep the same amount of wetness.
We mixed in a bag of white chocolate chips, too at the very end. Cooking them for 8 minutes was perfect (so that the pink wouldn't become brown). These cookies are very soft when you first take them out of the oven, but they crunch up nicely after the melted sugar in the mix cools and re-hardens. The cookies spread slightly, but not as much as I thought that they might. They still stayed fairly thick. I would definitely make these again!"
"I made these delicious cookies (called biscuits in South Africa) using 3 egg yolks, 1/2 tsp vanilla essence, 1 heaped teaspoon each of lemon and orange rind as I did not have any extracts. The biscuits did not have to go into the fridge as they were not sticky at all and I am thrilled with them."
"These are like little bites of sunshine. I really love the subtle citrus flavor in these. I used egg yolks only and will be using the whites for another cookie recipe later this evening. Thanks for a keeper!"
"YUM... I just made these cookies, (doubled the batch, because I had a dozen yolks from making an angel food cake) I can't stop eating them! I will freeze half of the dough for later. Used 1/2 butter & 1/2 shortening. This is a keeper! I bet it would make a great fruit pizza crust."
"This recipe is the BEST! I used the egg yolk only version, they were just like soft delicious sugar cookies! They are one of my favorite cookies!"
"This is the 3rd time I've made these, and the 1st time with whole eggs. Both ways produce such super cookies. My 14 yr. old DS inhales them. Cindy Lynn is right to suggest chilling the dough before rolling. The dough can be very sticky. I like to freeze some of the dough as it defrosts quickly and warm and fresh cookies are just minutes away."
"Absolutely fantastic! I've been making this recipe constantly for the past six months, and everybody (including me) has gobbled these down like a pack of hungry wolves! The lemon and orange flavoring was a fantastic idea! I have found, however, that when you use 3 whole eggs instead of just egg yolks, the cookies are a lot chewier and softer. The ones with just egg yolks tend to spread out a lot more and get harder and crispier more quickly. Since I prefer my cookies soft & chewy, I usually make mine with whole eggs. I have to bake these a little longer (the full 10 minutes at least). Anyways, with all of that out of the way, I would just like to congratulate (and thank) you for posting my friends' (and I mean all of my friends) favorite cookie recipe of all time! :-)"
"awesome! I omitted the orange and lemon extracts and used vanilla extract, almond extract and fresh lemon and orange zest instead. deliciously light and flavorful. Thank you!"
"Oh WoW...what a great cookie! used lemon and vanilla and mixed in sugar with green sugar..mmmm"
"Indeed great way to use leftover egg yolks. Just did it with my kids, 48 cookies, delicious. Thanks for the great suggestion."