Light and crisp salted egg yolk cookies that are suitable for Chinese New Year celebrations.…
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Easy-to-make egg yolk cookies for busy mums! This is also a dairy-free cookie recipe. You don’t even need to cream butter for these cookies. Simply mix, cut and bake.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
If your kids love to eat cookies, this recipe would be handy for you! Instead of buying cookies from supermarkets, you can make these cookies easily from your own kitchen.
These cookies are dairy-free as the recipe does not use butter. It’s also an one-bowl recipe, so it’s really great for mums, who are always busy!
>> MORE PETITE BAKE RECIPES:
- Moonlight Cookies
- Easy Choc Chip Scones (Eggless)
- Soft Cranberry Biscuits
- Blueberry Glazed Baked Donuts
How To Make The Egg Yolk Cookie Dough
You’ll just need to add ingredients one by one and mix them together in stages.
As this recipe does not use butter, you can use any type of neutral-tasting oil. I have tried using rice bran oil and coconut oil. Cookies made with coconut oil will taste a little like kueh bangkit with its slightly melt-in-mouth texture.
Once the cookie dough comes together, you can either cut and bake straightaway, or keep the dough (wrapped in cling wrap). Place it in the fridge to bake later. What I like about this dough is that it’s not really sticky, so it’s quite easy to cut out shapes using cookie cutter!
What Ingredients Do I Need?
- Egg Yolks: Use medium eggs. The egg yolks should weigh about 40g in total.
- Oil: Any kind of neutral-tasting oil can be used.
- Vanilla Extract
- Icing Sugar
- Cake Flour: If you do not have cake flour, you can also use either top or plain flour.
How Do The Egg Yolk Cookies Taste Like?
These cookies are not super crunchy or crispy types. They have a little melt-in-mouth texture – somewhat like kueh bangkit.
My kids like them a lot!
Can I Make the Dough In Advance?
Absolutely yes! You can make the dough, perhaps in the morning, chill it, before baking them in the afternoon.
The dough also freezes well, so you can keep a batch (or half) of these in your freezer, to make quick snack break for the young ones on busy days! Be sure to thaw in the fridge overnight before using : )