These amazing cookies are a satisfying way to use up eight leftover yolks. They captivate with a fantastic, soft texture and a powerful vanilla aroma.
Another positive fact, that speaks for those egg yolk cookies is, that they require just seven ingredients, and are ready to be eaten in under an hour.
The yolk biscuits are assembled after baking, in our case with strawberry jam, and decorated with a dark chocolate couverture.
These little treats also look great and stand out on any dessert tray! Perfect when you have guests!
A unique taste experience, and perfect for the annual Christmas baking!
Suppose you're looking for more recipes that use up leftover yolks or egg whites.
In that case, we recommend the recipes for walnut cookies, coconut egg white cookies ("Coconut Busserl"), walnut meringue cookies, homemade eggnog, chocolate egg white cake, homemade vanilla ice cream, and Linzer cookies with egg liqueur.
- Egg yolk
- Powdered sugar
- Vanilla sugar
- Cake flour
- Jam - currant, apricot, or strawberry
- Dark chocolate couverture
See the recipe card for quantities.
As always, you start with the preparation of the oven. Preheat your oven to 356 °F // 180 °C top/bottom heat. Further, line two baking sheets with parchment paper and set them aside.
Now grab a mixing bowl. Add the yolks, powdered sugar, vanilla sugar, and a pinch of salt. Mix the ingredients with an electric hand mixer together until the mixture is light yellow and fluffy.
In this step, sift the flour through a close-meshed sieve and gently fold it into the yolk mixture.
Fill the egg yolk batter into a piping bag. The easiest way to do this is to place the piping bag in a tall container. This way, you have both hands free for filling!
Once the piping bag is full, cut off the tip and start piping small dots or drops onto the already prepared baking sheets.
Remember to leave a little space between the drops, so they do not stick together.
Once both trays are covered with droplets of dough, put the tray in the oven and bake the yolk biscuits on the middle rack for 8-10 minutes.
As soon as the cookies' sides start to darken, they are ready to be taken out of the oven.
Let them cool before you start assembling them.
Take two cookies at a time, and assemble them with the jam (in between) of your liking.
Let them cool before assembling!
Drizzle with melted chocolate after assembling.
The crowning touch is the chocolate decoration. For this, melt the chocolate in a water bath, microwave, or tempering device. Then drizzle the melted chocolate over the assembled cookies.
I like to use small piping bags made of baking paper. These are ideal for drizzling melted chocolate and other liquids.
They look so adorable!
Once the chocolate is solid, you can store the cookies in an airtight container lined with baking paper.
To make these cookies fructose-free, we recommend omitting the jam entirely and replacing it with caramel or chocolate.
Of course, if you're baking for the family or for a guest, you can make half-and-half. Then everyone gets something out of it and the tummy doesn't hurt!
You can vary these egg yolk cookies in many ways by using different jams. Strawberry, apricot, and currant are our suggestions. But there's nothing wrong with trying out a different kind of marmalade. Let us know what fantastic variations you've tested out!
Another possibility would be to eliminate the jam altogether and replace it with caramel or chocolate.
- Electric hand mixer
- Mixing bowl
- Wooden spoon
- Close-meshed sieve
- Piping bag
- Baking trays
- Parchment paper
These cookies will last up to three weeks in an airtight container lined with baking paper if not eaten before. They never stay that long with us. How about you?
💭 Top tip
You don't have to be shy when sprinkling the melted chocolate. Let your hand "fly" over the cookies with a little momentum, it makes the most beautiful patterns!
Vanilla sugar is made from sugar and vanilla pods or sugar mixed with vanilla extract. It is widely used in Austrian kitchens.
As a substitute, you can use vanilla syrup, vanilla paste, sugar beet syrup, but also ground Tonka beans. Hope that gives you some alternatives!
Yes, you can freeze egg yolks (ideally in ice cube trays).
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Leftover Egg Yolk Cookies with Vanilla and Jam
- Wooden spoon
- Baking trays
- 8 Egg yolk or kitchen machine
- ¾ cup Powdered sugar
- 2 teaspoon Vanilla sugar
- 1 Pinch Salt
- 1 cup Cake flour
- 2 teaspoon Jam currant, apricot, or strawberry
- ¼ cup Dark chocolate couverture
- Preheat the oven to 356 °F // 180 °C top/bottom heat.
- Line two baking sheets with parchment paper and set them aside.
- Grab a mixing bowl. Add the yolks, powdered sugar, vanilla sugar, and a pinch of salt.¾ cup Powdered sugar, 2 teaspoon Vanilla sugar, 1 Pinch Salt, 8 Egg yolk
- Mix the ingredients with an electric hand mixer together until the mixture is light yellow and fluffy.
- Sift the flour through a close-meshed sieve and gently fold it into the yolk mixture.1 cup Cake flour
- Fill the egg yolk batter into a piping bag.
- Once the piping bag is full, cut off the tip and start piping small dots or drops onto the already prepared baking sheets.
- Once both trays are covered with droplets of dough, put the tray in the oven and bake on the middle rack for 8-10 minutes.
- Let them cool before you start assembling them.
- Take two cookies at a time, and assemble them with the jam.2 teaspoon Jam
- Melt the chocolate in a water bath, microwave, or tempering device.¼ cup Dark chocolate couverture
- Drizzle the melted chocolate over the assembled cookies.
- Once the chocolate is solid, you can store the cookies in an airtight container lined with baking paper.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove