Have you wondered what to do with leftover egg yolks? Well, I have. Since I am not a fan of throwing food way (and also have a sweet tooth) I always think of ways to use what I have on hand. As a result this lovely light, leftover egg yolk cookies recipe was created. They are soft, delicious and require only about 30 min to prepare.
These ridiculously easy egg yolk cookies need nothing fancier than a bowl and a fork. I usually end up with leftover yolks when I’m cooking something else, so I needed a quick (and sweet!) way to use them up. The best part? All the ingredients are likely sitting right in your pantry. So, without further fuss, here’s my recipe for the most delicious, no-nonsense leftover egg yolk cookies.
INGREDIENTS & Substitutions
- White, unbleached (preferably organic) flour – type 00 (meaning very finely milled). Or all purpose flour. Depending on the type of flour used the mix may become a bit dry, fear not – just add a tbsp. or two of water and mix again.
- Honey – liquid-y runny
- Egg yolks – from medium to large sized eggs
- Melted butter – to add some nice flavor
- Baking powder – to help them rise nicely
- Poppy seeds (optional) – these are totally optional, I’ve made them many times with or without poppy seeds.
- Lemon peel – I prefer to use dried homemade lemon peel from organic lemons. Fresh would taste nice too.
HOW TO MAKE LEFOTOVER EGG YOLK COOKIES:
1st: Combine all ingredients in a bowl starting from ‘wet’ ingredients. Then add in the ‘dry’ ingredients and mix well with a fork. Shape a ball with your hands.
2nd: Next, place dough in the fridge for about 5-10 minutes (optional). Then with wet hands form small balls. Place onto baking surface (e.g. baking paper). With wet fork press gently each ball to make a cookie shape. Bake in preheated oven.
Voilà — the cookies are baked and ready to enjoy once they’ve cooled. You’ll usually get 10–15, depending on how generous you are with the dough. They’re at their best the same day they come out of the oven.
What I love about these cookies is how ridiculously easy they are to make, yet how delicious they taste. Honestly, it’s the perfect excuse to bake whenever you’ve got leftover egg yolks lying around.
Egg Yolk Honey Cookies with Poppy Seeds
Equipment
- baking tray
Ingredients
- 3 egg yolks from medium eggs
- 3 tbsp melted butter
- 100 g honey, liquid
- 200 g flour, type 00 or all purpose flour
- 1 tbp baking powder
- 2 tbsp poppy seeds optional
- 1 tsp lemon peel, dried or fresh
Instructions
- In a large mixing bowl add egg yolks, liquid honey and stir well. Then, add the melted butter and stir again. I usually mix the ingredients using a fork
- Next, add flour and baking powder. Also, add poppy seeds and lemon peel and incorporate well. Keep mixing even though the dough might seem dry at first.
- Once well mixed, place in a refrigerator for 5 minutes to cool. Then, with your hand (or ice cream scoop) make small balls. You may need to slightly wet your hands with water in advance, so the dough does not stick to your fingers.
- Place all dough balls onto non-stick baking surface (baking tray or parchment paper), by leaving space in between.
- Next, dip a fork in some water (see pics above) and gently press onto one ball to make a shape. Repeat until all cookies have been shaped.
- Bake in preheated oven on 180C/360F for about 15-20 minutes. Check regularly to avoid cookies burning out. Let cool and enjoy.
Notes
Nutrition
How to make egg yolk poppy seed cookies – VIDEO
This post may contain affiliate links. Please see full disclosure here.
