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Egg Yolk Only Butter Cookies

These egg yolk only butter cookies are a great solution to use up some of your leftover egg yolks from other cooking! 

Butter Cookies

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.)

Preparation for butter cookies

2. Combine the flour, butter mixture and egg yolk and mix well.

Mixing flour and melted butter sugar

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.

Baking Butter Cookies

Butter Cookies

Egg yolk only butter cookie recipe
1 from 1 vote
Print Pin Rate
Course: Snacks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 15 cookies
Calories: 109kcal
Author: Sue | My Korean Kitchen

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

Calories: 109kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 31mg | Potassium: 18mg | Sugar: 5g | Vitamin A: 3.4% | Calcium: 0.9% | Iron: 3.9%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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7 thoughts on “Egg Yolk Only Butter Cookies”

  1. 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. 🙂

  2. 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.

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