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Citrus Egg Yolk Cookies

Rated as 4.73 out of 5 Stars

"Great recipe when you have made meringues and have leftover egg yolks."
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25 m servings 71
Original recipe yields 60 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
  2. Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
  3. Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
  4. Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 71 calories; 3.6 9.1 0.8 29 44 Full nutrition

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Read all reviews 13
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These were good! Very sweet and a little thinner and crispier than I expected. I had to add a tablespoon of water to keep the dough from crumbling too much. I would definitely make these again i...

Fantastic use for egg yolks after making meringues. Texture was much like a snickerdoodle, but the taste was citrus. I substituted lemon zest for the lemon extract.

I made a keto version by using almond flour and 1 cup of Swerve. I had 4 yolks leftover from another recipe, so I only used 2 cups of flour. Oh, and I used 1.5 tsp of baking powder and lemon z...

I didn’t have any lemon or orange extract even though I swore I did. Used almond extract instead. A great base cookie. I bet you could flavor however you wanted.

My 8-year-old son actually found this recipe on his own. I was making an angel food cake for my older daughter's birthday and needed only the egg whites. I made the comment, "I'll need to find a...

I had 12 egg yolks to use up, so I doubled the recipe. Kept the batter in the fridge between baking to keep dough firm. They baked up beautifully and larger than expected so I made them a tad sm...

These were so good. On my last batch I ran out of flour so I substituted almond flour and noone knew the difference.

I was looking for ways to finish my extra yolks and found this recipe. The cookies taste nice, but I couldn't taste any citrus, so next time I think I would at least double the citrus. The recip...

Bakes up easily with baking powder as a substitute with a bit of baking soda. If you are out of cream of tartar, yet have on hand baking powder and baking soda, then simply locate a convers...