I had some extra egg yolks left over from the meringues I baked last week. I wanted to do something different than my usual pudding recipe. As good as it is, sometimes there is only so much pudding you can eat! A quick Google brought me back to a list of egg yolk recipes that I originally found my pudding recipe on. I picked out this recipe for egg yolk cookies because it was simple and seemed like something to dip into the salted caramel that Roopa and I made last night at our Duchess Macaron class. This sounds cheerful, but just you wait.
Making this dough was very straightforward, though I found the original recipe to be a bit wishy-washy in that the measurements for ingredients weren’t exact and there was no baking temperature listed. Based on the comments I set my oven to 325 degrees F and put my cookies in. Many minutes later I was all “oh snap” (but less nice language) because I realized I didn’t set a timer for my cookies. When I checked them the were only just starting to brown around the edges, so I rotated my pans and left them in for another 2 minutes. This was entirely my bad.
This first round of cookies did have a really lovely lemon flavour to them, but that is about as far as my impressed-ness went. Several cookies on one of my trays deflated in the centre. Yes, deflated. I bit into one and there were large bubbles on the inside of the cookies that I definitely did not expect when I read that these cookies would “melt in my mouth”. Diana_37489 if you’re reading this, I am severely let down.
I had more cookie dough left, so I decided to bump up the temperature to 350 F and actually pay attention to the baking times. I check these cookies at 6, 10 and 12 minutes, then took them out of the oven. At first I was cautiously hopeful. Then I noticed them deflating again. When I taste tested the second round, I do feel like the texture was better.
I’m angry with you, cookie.
I really am not sure if I will ever try this recipe again as it did not remotely meet the expectations that I had, except for that the fact that I ended up with cookies. If I do, I will probably reduce the baking soda to get rid of all the bubbles and caving.
Egg Yolk Sugar Cookies
Adapted from Group Recipes
- 312 g (2 ½ cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 227 g (1 cup or 2 sticks) unsalted butter, room temperature
- 430 g (2 cups) granulated sugar
- ¾ tsp vanilla extract
- ½ tsp lemon zest
- 3 egg yolks
- Preheat your oven to 350 degrees F, and prepare your cookie sheets by topping them with a silicone baking mat or parchment paper
- In a medium bowl, whisk together your flour, baking soda, cream of tartar, and salt. Set aside.
- In the bowl of a stand mixer, cream the unsalted butter and sugar until light and fluffy.
- Beat in the vanilla and lemon zest. Beat in the egg yolks one at a time.
- In 2-3 additions, add the dry ingredients to the stand mixer bowl. Mix until well combined.
- Using a cookie scoop (or not) make ~1 inch balls of dough and place them on the cookie sheet about 2 inches apart.
- Bake for about 10-12 minutes, or until the edges become golden. Let cool on the cookie sheets for a couple minutes, then transfer to a wire rack to finish cooling.