6 egg yolk cookies
Got extra egg yolks and don't want to make pudding, custard or ice cream? Then make these soft and chewy egg yolk cookies! Customize these with your favorite extracts or even add-ins!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 1/2 cup unsweetened applesauce can substitute with another stick of butter if desired
- 1 and 1/2 cups granulated sugar
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 6 egg yolks can substitute with 3 whole eggs if needed
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Additional granulated sugar for rolling
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, applesauce and sugar together on medium speed until light and fluffy, about 2-3 minutes.
In a medium sized bowl, whisk the flour, baking powder and cream of tartar together until well blended.
In a small bowl, mix the egg yolks, vanilla extract and lemon extract together. Add this to the mixer and mix until well blended. Then turn the speed down to low and slowly add in the dry ingredients until everything comes together.
Using a cookie scoop or two spoons, scoop mounds of dough (it will be very sticky) and roll it into a small bowl of granulated sugar. Make sure to cover all sides of the dough ball. Place it on your prepared baking sheet.
Repeat with the remaining dough and make sure to space the dough balls out at least 2-3 inches apart, as these will spread a little bit.
Bake in your preheated oven for 8 minutes for soft and chewy cookies. If you like your cookies a little firmer, you can bake for about 10 minutes or more.
Store the cookies in an airtight container at room temperature. They will keep for several days.
Source: Genius Kitchen