Great recipe when you have made meringues and have leftover egg yolks.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.

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  • 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.

  • 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.

  • Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

Nutrition Facts

71.2 calories; protein 0.8g 2% DV; carbohydrates 9.1g 3% DV; fat 3.6g 6% DV; cholesterol 28.6mg 10% DV; sodium 43.7mg 2% DV. Full Nutrition

Reviews (32)

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Most helpful positive review

Rating: 5 stars
12/11/2017
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 zest (didn’t have lemon extract or cream of tartar). They were delicious—we ate 4 while waiting for them to cool! I would probably use even less sweetener next time, but this recipe (with keto changes) is a keeper. Thanks! Read More
(8)
34 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/11/2017
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 zest (didn’t have lemon extract or cream of tartar). They were delicious—we ate 4 while waiting for them to cool! I would probably use even less sweetener next time, but this recipe (with keto changes) is a keeper. Thanks! Read More
(8)
Rating: 4 stars
03/02/2016
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 if I had six egg yolks to use. Read More
(7)
Rating: 5 stars
11/28/2016
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. Read More
(5)
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Rating: 5 stars
09/30/2018
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. Read More
(4)
Rating: 5 stars
07/26/2017
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 smaller. Even my husband, who if he became president would make all cookies except chocolate chip illegal, loved them. I love the citrus flavor. Read More
(3)
Rating: 5 stars
11/20/2017
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 conversion chart for an accurate substitution. As for sweetener, I used Truvia cane sugar blend, and decreased the overall amount, which yielded tender, lightly sweetened cookies. Read More
(2)
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Rating: 5 stars
02/17/2019
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 recipe that uses egg yolks " and also noted that I had accidentally added the cream of tartar to my bowl of egg yolks instead of my mixing bowl for the angel food cake. He googled recipes that use 12 egg yolks and cream of tartar and found this. We doubled the recipe I went out to get orange and lime extracts the two of us mixed everything up and it was a hit! Read More
(2)
Rating: 5 stars
12/21/2019
Delicious! Thank you for this recipe. It's great to have something to use all those yolks in. Read More
(1)
Rating: 5 stars
04/07/2020
I'm always looking for a good way to use the egg yolks I have left over after making meringues or macarons, and this one jumped out at me! I targeted my choice of citrus by eliminating the lemon extract and using orange extract, some Grand Mariner and the zest of a big orange. Then on top I sprinkled some dried orange zest. If you make these, be sure to give them plenty of room to spread! Read More
(1)