Ingredients25 m servings 71 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
- 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.
Per Serving: 71 calories; 3.6 g fat; 9.1 g carbohydrates; 0.8 g protein; 29 mg cholesterol; 44 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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 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...
Great recipe to use up egg yolks after making angel food cake. I doubled it since I had 12 yolks. I also added 1tsp ground ginger to give it a little “spice.” Ginger went well with the lemon-ora...
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...
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...