These egg yolk only butter cookies are a great solution to use up some of your leftover egg yolks from other cooking!
A few weeks ago, I made sweet and sour chicken. After making that dish, I had two egg yolks left over. So I decided to bake some cookies with them.
But it only gave me 10 cookies. So, today I increased all the ingredients 2 times more to get 2 times more cookies. At the end, I only got 15 cookies (instead of 20). Lol.
Nonetheless, these butter cookies are super easy, simple and delicious to make. They are also crispy!
Hope you try them soon!
Ingredients for Egg Yolk Cookies (Makes 15 Cookies)
- 180g / 6.3 ounces all purpose flour (plain flour), shifted
- 80g / 2.8 ounces raw sugar
- 60g /2.1 ounces butter
- 4 egg yolks, beaten
How to Make Egg Yolk Only Butter Cookies
1.Combine the sugar and butter together in a bowl and melt them well in a microwave. (You can do this over a stove too.)
2. Combine the flour, butter mixture and egg yolk and mix well.
3. Scoop out the cookie mixture with a large spoon and place it onto an oven tray. Set the time for 10 minutes at 160 C. When the cookies are baked, take them out and cool down on a wire rack. Serve.
Butter Cookies
Ingredients
- 180 g all purpose flour (plain flour), shifted
- 80 g raw sugar
- 60 g butter
- 4 egg yolks
Instructions
- Combine the sugar and butter together in a bowl and melt them well in a microwave. (You can do this over a stove too.)
- Combine the flour, butter mixture and egg yolk and mix well.
- Scoop out the cookie mixture with a large spoon and place it onto an oven tray. Set the time for 10 minutes at 160 C. When the cookies are baked, take them out and cool down on a wire rack. Serve.
Nutrition
Followed recipe but it didn’t come out crispy but rather doughy in the middle and rather tasteless.
Hey, would you happen to know the measurment of the ingredients in us measurments??? thnx!!!
Really? I didn’t know about that part. Thanks for the tips, Kat.
In America, people often order omlettes with egg whites only, because they are watching their cholesterol, you can still try making an omlette with the whites. 🙂
Thanks Kat. I think making omlette is a very good idea. I should make that too sometimes. By the way, do you have any idea about egg white left over? Because I have 4 egg whites left over from yesterday’s baking. I have no ideas what to do with them.
hi Sue, I know this is an old post but I thought that this could help…if you have eggwhites left over (about 6 eggwhites) you can make a cake; it’s called angelfoodcake here but it’s texture and taste is very similar to the ‘castella’ or spongecakes that are sold at Korean supermarkets/bakeries…if you need a complete recipe just email me.
I usually make an omlette if the egg is left over. Your cookies look really nice.