Salted Egg Yolk Cookies

These Salted Egg Yolk Cookies are a fun way to add an Asian twist to your cookie game. They are super simple to make and taste exactly how you imagine them to. They come out perfectly every time!

Can't get enough Salted Egg Yolks? Try my Salted Egg Pasta next!

🍪 About This Recipe

Salted egg yolks are simply egg yolks that have been cured in salt for typically four weeks. The salted yolks take on a rich and salty flavor that kind of resembles a fine cheese.

My first experience with salted eggs was eating them in mooncakes with my family as a child. At the time, I wasn't a huge fan of them and actively tried to avoid them in my mooncakes, but since then, I've grown to really enjoy them! Their salty flavor is very addictive and pairs well with desserts.

🥚 Salted Egg Yolks

Salted egg yolks are the key ingredient for this recipe. They're available at most Asian markets, and you can buy them as whole eggs or just the yolks.

I'm using just the yolks today. I found mine in vacuum-sealed plastic packaging in the refrigerated section of my grocery store. They were $8 for 12 yolks. You will need to steam them for 15 minutes or microwave for 2 minutes to soften them before using.

🧂 Ingredients

This cookie dough is adapted from one of my favorite Chinese almond cookie recipes. It has standard cookie ingredients, like all-purpose flour, sugar, baking soda, eggs, and butter. Of course, we'll also need salted egg yolks. I also like to sprinkle on some raw sesame seeds to give them a better appearance, but you can skip that if you don't have any.

🔪 Instructions

STEP 1: Place the salted egg yolks in a steaming dish and steam for 15 minutes or microwave for 2 minutes. Blend in a food processor until finely ground, or mash with a fork. If you like having pops of salted egg flavor, you can leave them in bigger pieces.

STEP 2: Whisk the flour and baking soda in a medium bowl. Set aside.

STEP 3: In a stand mixer with the paddle attachment, beat together the butter, salted egg yolks, and sugar on high speed until creamy, about 2 minutes. The goal is to add as much air as possible into the dough so the cookies rise more during baking.

STEP 4: Add the egg and beat for another minute until well combined. Scrape down the sides of the bowl and beat again until fully combined.

STEP 5: Add the dry ingredients and mix on low speed until combined. Be careful not to overmix or the cookies will be dense.

STEP 6: Line two baking sheets with parchment paper and preheat your oven to 350°F. Beat an egg in a small bowl. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.

STEP 7: Brush the tops of the cookies with the egg wash, then sprinkle raw sesame seeds on top.

STEP 8: Bake for 10-12 minutes or until the cookies start browning at the edges. Check the cookies around the 10-minute mark. If they're golden brown on the edges, they're done. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

These cookies will last up to a week in the fridge or up to three days at room temperature.

📋 Recipe

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