Yolk cookies

  • 250 grams (8.8 ounces) all-purpose flour
  • 4 egg yolks
  • 150 grams (5.3 ounces) sugar
  • 120 grams (4.25 ounces) butter, at room temperature
  • Vanilla sugar or vanilla paste/extract, to taste
  • 2 teaspoons baking powder
  • Zest of 1 lemon (or lime, orange, tangerine)


  • Mixing Bowl

    A good-sized, sturdy mixing bowl is essential to combine your ingredients smoothly. Choose a non-slip bottom for added stability.

  • Hand Mixer or Stand Mixer

    A hand mixer is perfect, but a stand mixer will make the process a breeze, especially for whipping the butter and sugar to the perfect consistency.

  • Cooling Rack

    Ensure your cookies cool evenly with a reliable cooling rack. This helps maintain that perfect chewy texture.

  • Baking Sheet

    A quality baking sheet ensures even baking and prevents your cookies from sticking. Line it with parchment paper for easy cleanup!

  • Rolling Pin

    A sturdy rolling pin will help you achieve the ideal dough thickness. If you have a textured rolling pin, it can add a beautiful touch to your cookies.

  • Cookie Cutters or Glass

    Use cookie cutters for fun shapes, or simply go with a glass for classic round cookies.


Step 1

1. In a mixing bowl, whip the room-temperature butter and sugar together until the mixture becomes light and fluffy. Using room-temperature butter helps it blend more smoothly with the sugar.

Step 2

2. Add the egg yolks one at a time, continuously whipping until the mixture becomes fluffy. Ensure each yolk is fully incorporated before adding the next.

Step 3

3. Stir in the lemon zest (or your choice of citrus zest) to the mixture.

Step 4

4. Gradually add the sifted flour and baking powder to the bowl, stirring to form a soft, non-sticky dough. You may need to adjust the amount of flour slightly. Sifting the flour and baking powder together helps to distribute the baking powder evenly throughout the dough.

Step 5

5. Wrap the dough in a plastic bag or cling film and refrigerate it for 30 to 60 minutes. Chilling the dough makes it easier to roll out and cut.

Step 6

6. Preheat the oven to 180–200°C (356–392°F).

Step 7

7. Roll out the chilled dough to a thickness of 5 mm (0.2 inch) on a lightly floured surface or directly on parchment paper. If the dough is still sticky, add a little more flour. Using a textured rolling pin can add a decorative pattern to the cookies.

Step 8

8. Cut out cookies using a glass or your favorite cookie cutters.

Step 9

9. Place the cut-out cookies on a baking sheet lined with parchment paper and bake them in the preheated oven for about 10 minutes, until they are golden brown. Be careful not to overbake them. Rotate the baking sheet halfway through the baking time for even browning.

Step 10

10. Allow the cookies to cool on a wire rack before storing them in an airtight container. The cookies can be stored for 1.5 to 2 weeks and will remain crumbly even after a week.

Step 11

11. Bon Appetit!


Imagine these yolk cookies alongside a steaming cup of coffee in the morning, perfectly crisp on the outside with a melt-in-your-mouth center. They make an excellent treat to impress guests at your next brunch or to surprise your kids with a delightful after-school snack. To take the presentation up a notch, consider drizzling a bit of melted chocolate over the cookies for an extra touch of sweetness. Or crush some nuts and sprinkle them over the still-warm cookies for an added crunch. Feeling festive? How about pairing these cookies with a scoop of vanilla ice cream, a dollop of whipped cream, and a sprinkle of cinnamon for a quick and elegant dessert. Whatever the occasion, these yolk cookies are sure to be a hit!


For a gluten-free version, you can substitute the all-purpose flour with a high-quality gluten-free flour blend. Make sure it's one that contains xanthan gum or add it separately to help with the texture. To make these yolk cookies vegan, replace the egg yolks with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it sit for 5 minutes to become gelatinous). Swap the butter with a vegan butter substitute. The result is a delicious, plant-based version of the beloved yolk cookie!


  • Why is my dough sticky?

    If your dough is sticky, it might need a bit more flour. Add small amounts until you reach a non-sticky, pliable consistency.

  • How do I prevent my cookies from spreading too much?

    Make sure to chill your dough in the fridge for at least 30 minutes before baking to help them hold their shape.

  • Can I add other flavors to the cookies?

    Absolutely! Feel free to experiment with different zests or even add a touch of almond extract for a unique twist.

  • How do I store these cookies to keep them fresh?

    Store them in an airtight container at room temperature. They can remain fresh and crumbly for up to two weeks.

  • Can I freeze the dough for later use?

    Yes, you can freeze the dough. Wrap it snugly in cling film and place it in a freezer-safe bag. Thaw it in the fridge before rolling and baking.

  • What if I don't have a stand mixer?

    A hand mixer or even mixing by hand works fine, though you'll need a bit of elbow grease to whip the butter and sugar properly.

Nutrition facts

Yolk cookies
Recipe Yield:20-30 cookies
Calories:Per cookie
Calories (Min - Max):80 - 100
Total Fat:5g
Saturated Fat:3g
Total Carbohydrate:10g
Total Sugars:4g