Egg Yolk Lemon Cookies with Poppy Seeds

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.

Leftover Egg Yolk Cookies Recipe with honey and poppy seeds

These exceptionally easy egg yolk cookies are made with no fancy equipment – just a bowl and a fork. As I usually have leftover egg yolks amidst cooking something else, I needed to come up with a quick (sweet no less) recipe to use them up. Also, the ingredients are all to be found in my pantry! So, without further adieu, here’s the recipe for the most delicious non -pretentious leftover egg yolk cookies.


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.


Place egg yolks and liquid honey in a bowl. Then, mix well and add melted butter. At the end add flour, poppy seeds, lemon peel and baking powder. With a fork mix until a soft, slightly sticky dough is formed.

Next, place dough in the fridge for about 5-10 minutes. 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 for about 15-20 min (until golden) on 180C/360F (with ventilation they become brownish quicker).

Voila, cookies are cooked and ready to be served (once cooled down). I usually get 10-15 cookies, depending on size. They taste best when enjoyed on the day they were baked.

What I like about these cookies is that they are super easy to prepare, taste incredibly well. A good excuse (if you need any) to make cookies when leftover egg yolks are lying around.

What to do with leftover egg yolks? Egg yolk lemon cookies with poppy seeds and honey


Leftover Egg Yolk Cookies Recipe with honey and poppy seeds

Egg Yolk Honey Cookies with Poppy Seeds

Super Simple honey cookies with leftover egg yolks, lemon peel and delicious poppy seeds. These cookies are prepared without any fancy equipment and are ready in 30 minutes time. They are perfect for a bake sale or a quick snack.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine European



  • 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


  • 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.


Cookies can be preserved in air tight container up to 48h in a fridge. However, they taste best eaten on the same day. 
Keyword Cookies, Poppy seeds
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How to make egg yolk poppy seed cookies – VIDEO

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