It is so hot outside you could fry an egg on the sidewalk. Well, maybe not, but I ate fried deviled eggs from the Roaming Fork food truck for lunch. After the egg bagels, I was still in the mood for egg…something. French toast? No. Quiche? No. Custard? Most definitely not.
Egg cookies? Now we are are talking. I adapted my recipe from an egg yolk cookie recipe on Food.com. I also found some interesting recipes using hard boiled eggs at Baking Bites and Cookie Madness.
The first recipe I tried resulted in cookies with sunken middles. “Too much baking soda,” I thought. I tried again, increasing the flour by a mere 1/4 cup, and the result was lovely, puffy cookies.
The sunken cookies tasted just as good, but since they were ugly, I camouflaged their flaws with cream cheese icing. I used vanilla extract to flavor my icing, though lemon extract would be a perfect substitution for the lemony tasting cookies. Enjoy!
- Cookies
- 1½ cups flour
- ½ teaspoon baking soda
- ½ cup (1 stick) butter
- ¾ cup sugar, plus additional for rolling
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 1 lemon, zest and juice
- Cream Cheese Icing
- 4 oz. (1/2 package) cream cheese, softened
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Whisk together the flour and baking soda in a medium bowl and set aside.
- Cream the butter and sugar in a large mixing bowl.
- Add the egg yolks one at a time, mixing well after each addition.
- Beat in the vanilla extract and lemon zest and juice until well incorporated.
- Form a tablespoon of dough into a ball, roll in sugar and place on a lightly greased baking sheet. If the dough begins to soften, refrigerate until firm enough to form into a ball. Repeat with remaining dough.
- Bake at 350 degrees F for 8-10 minutes.
- When cool, top with cream cheese icing if desired.
- Beat cream cheese and confectioners’ sugar together until smooth.
- Add the vanilla or flavor extract of choice.
Hey, I was about to use your egg yolk cookie recipe, but there’s no specified amount of sugar–the number of cups of sugar is missing
Fix?
Noah, I am so sorry. That was a BAD mistake. I’ve corrected the recipe so it reads 3/4 cup sugar. I noticed the baking soda measurement was missing as well, so I corrected it to read 1/2 teaspoon. When I start a measurement with a fraction, it sometimes gets erased by the recipe plugin. Regardless, that is not an excuse, just an explanation of the oversight. Apologies!