18 Reviews of Egg Yolk Cookies

From: Chef Dudo

On Jul 4, 2009

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.

From: Blanket Girl

On Jun 15, 2005

Wow! The extracts really make these great cookies. I had yolks leftover from another recipe, so I searched "egg yolk" and these came up. I didn't get 60 cookies out of it, more like 30, but I think I made them a little large. they really do smell and taste like fruit loops, (or trix, fruity pebbles, or any of those cereals). Thanks!!

From: *Z*

On Mar 14, 2005

Great cookies!!! I doubled the recipe. I also used all butter and only egg yolks. I did mine on an ungreased cookies sheet and they didn't spread too much. My SIL says they taste like Froot Loops!!! They went over very well with my crew! This is now a make again recipe!!!

From: Chef #490764

On Apr 21, 2008

These are delightful little cookies. I used 2 teaspoons vanilla and omitted the other extracts. I rolled the dough into balls and flattened slightly with the bottom of a glass dipped in sugar. These were not too sweet and perfect for a snack with a glass of cold milk. I got 55 cookies and we will enjoy every one of them :D.

From: ktdlr

On Sep 29, 2008

I too had extra egg yolks from another recipe and my husband nagged at me not to waste them, so between my daughter and I we looked for a recipe to use these yolks, so I searched again today and found this one, I just made the cookies and since I didnt have the extract that it called for I added 2 tsp cherry, 1 tsp almond and 1 tsp vanilla extract and they were a hug hit, will make this recipe again. thanks ktdlr

From: Chef #965914

On Oct 18, 2008

These cookies were excellent. Everyone who tried them, absolutely loved them. I made them once following the recipe and the second time I substituted cherry extract for the lemon; and they tasted the exact same. I definitely plan on making these again and playing with different extracts every time.

From: Springdalekittymama

On Jul 25, 2008

So easy! During pregnancy I loved to eat fried eggs but couldnt stand the yolk...I hate to waste so imagine my delight at finding this recipe! To add a bit of color I made a simple tinted powdered sugar glaze and painted a light streak across the top of each...my husband ate himself crazy on these and I had all egg white omelette's my heart desired!

From: Dr Ruth

On Oct 4, 2007

I was really happy to find this recipe as I had a lot of yolks to use. I topped them with colored crystal sugar and the youth group kids thought they were great.

From: Jellyqueen

On Jul 5, 2003

Really good cookie. I used the 3 eggs instead of 6 egg yolks and they were quite large eggs. I ended up having to add about 3/4 cup more flour to get them to the right consistancy. Maybe next time I will just use 2 eggs if they are very large. I was in a bit of a hurry, so I didn't take time to roll them into walnut size portions, I just dropped them by teaspoons and sprinkled with sugar. It seem to work fine. I did cook my cookies about 18 minutes, simply because we love our cookies crispy. This is a great recipe and I will cook them again.

From: Jess4Freedom

On Nov 24, 2008

Oh these are so good! I needed something to use up the yolks after making Navel Orange Soufflé. These cookies were just perfect. I did not change a thing. They are the best sugar cookies I have ever made! I even saved some for my Cookie Swap! Thanks so much!