Egg Yolk Cookies

"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!"
photo by Megan V. photo by Megan V.
photo by Megan V.
photo by Anonymous photo by Anonymous
photo by elliott.catalina photo by elliott.catalina
photo by Megan V. photo by Megan V.
photo by BakeRx photo by BakeRx
Ready In:




  • Cream butter and sugar until fluffy.
  • Separately, beat egg yolks and add extracts and salt.
  • Add beaten egg yolk mixture to creamed butter and sugar.
  • Blend well.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  • Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
  • Form into balls about the size of a walnut.
  • Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
  • Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

Questions & Replies

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  1. webqueen50_4915447
    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.
  2. Chef Dudo
    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.
  3. Babychops
    These are FABULOUS! I make egg white oatmeal in the mornings and felt so guilty about tossing the yolks so I thought I'd try it. I make them every week for my sales guys and they chow down. Rave reviews
  4. whtbxrmom
    I used 2/3 cup shortening and 1/3 butter. I also used 4 egg yolks and 1 whole egg. I made the dough and rolled the balls in decorative colored sugar. They baked up beautifully and were soft and tasty. We'll be making these again when we have egg yolks to use up.
  5. hanniganfamily
    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.


  1. elliott.catalina
    I didn't use the lemon or orange extract. Instead I used 2 tbsp of vanilla extract and was delish. I changed the "cream of tartar" for 2 teaspoons of lemon juice and worked just fine! Also those extracts are harder to obtain. Finally I added chocolate chip chunks to the cookie! Marvellous combination!
  2. Tim C.
    For those using metric units - 1 cup/237ml of butter is 220g.
  3. Megan V.
    Great cookie, and good use of leftover yolks when making meringue or Angel food. I doubled this recipe and used 1/4 butter (the last of the butter, so I then added), 1/4 margarine, and 1/2 unsweetened applesauce to reduce the total fat content. I used 2/3 white sugar and 1/3 sugar substitute, and half vanilla half rum extract. I added in some chocolate chips since my husband loves a good chocolate chip c ookie. Baked at 350 for 15 minutes (must have had a bit too much liquid). I was skeptical about the rum, but it smells delicious and the flavor is not as intense as the smell. In the end, a thick, chewy, delicious cookie!
  4. Gayl H.
    Essential oils vs extracts
  5. blueartemis4
    I made several substitutions to this recipe, but I still loved it. I used 1/2 cup unsweetened applesauce and 1/2 cup Smart Balance instead of a full cup of butter. I also used a lower calorie sugar substitute in lieu of real white sugar and spelt flour instead of all-purpose flour. These cookies had a cake-like texture and did not resemble the ones in the picture posted on this site, but I imagine my substitutions were responsible for those changes. The orange extract gave these cakey cookies a wonderful taste. Other notes: I got a yield of 44 cookies, and the dough was very sticky. Overall, delicious recipe.


I am currently a stay at home Mom and wife (aka: homemaker, domestic engineer, chauffeur, etc.). My husband and I made this choice about 2 1/2 years ago. At the time I was averaging 72 hours/week +. Our kids were complaining that they never saw me, and one of them was even getting in trouble (too little supervision apparently). We got the troubled teen through high school, and she is currently preparing for college. Things have improved a lot so I am considering going back to work part-time while the kids are gone to school (if the right opportunity presents itself). <br> <br>I love to cook, especially trying new recipes. I get tired of the same ol', same ol'. I also love reading cookbooks and the history of recipes. I always hated doing all the dishes afterwards, so I did a lot of one dish meals whenever possible. Recently, my husband bought me a new dishwasher, so now I am cooking up a storm! Everyone is loving it. <br> <br>I look forward to making new friends in Recipezaar, trying out new recipes, and hope some of you will try some of mine. Please, if you try my recipes, take time to post a little note telling me about your experience and any modifications you may have made. I just love to experiment and try new things in the kitchen! :-))
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