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!
Ingredients
- 4 salted egg yolks
- 1 ¼ cups all-purpose flour (155 g)
- ¼ teaspoon baking soda
- ½ cup unsalted butter (115 g; cold)
- ½ cup sugar
- 1 large egg
For garnishing
- 1 large egg
- raw sesame seeds
Instructions
- 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.
- Whisk the flour and baking soda in a medium bowl. Set aside.
- 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.
- Add the egg and beat for another minute until well combined. Scrape down the sides of the bowl and beat again until fully combined.
- Add the dry ingredients and mix on low speed until combined. Be careful not to overmix or the cookies will be dense.
- 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.
- 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.
Notes
Storage: These cookies will last up to a week in the fridge or up to three days at room temperature.
Nutrition
Calories: 89kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 19mgPotassium: 17mgFiber: 0.2gSugar: 4gVitamin A: 184IUCalcium: 8mgIron: 0.5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!