Easy-to-make egg yolk cookies for busy mums! This is also a dairy-free cookie recipe. You…
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Light and crisp salted egg yolk cookies that are suitable for Chinese New Year celebrations. Make a batch of these fragrant cookies for your own snacking, or as gifts for your loved ones!
Salted egg is one ingredient that is very much loved in Asia countries, like Singapore!
In recent years, we have seen so many dishes, snacks and baked goods using salted egg yolks. Not mentioning they are really delicious, from the richness of the salted yolk!
How about you, what is your favourite salted egg yolk dish/bake/snack?
What Are Salted Eggs?
Salted eggs are preserved duck eggs either soaked in brine or packed in a thick layer of salted charcoal paste.
The duck eggs are cured with salt, and the yolks will change their color into a warm orange shade, instead of the yellow yolks we frequently see. While we get firm, rich yolks from the preserved eggs, the egg whites are very salty. I have yet to find any use for salted egg whites in baking, but I’m sure Singaporeans enjoy eating the steamed egg whites with plain porridge!
While you can buy whole salted eggs from supermarkets, there are also baking supplies stores selling just the yolks. I’ve gotten the packed yolks conveniently from RedMart while doing my grocery shopping!
How Are These Salted Egg Yolk Cookies Made?
These cookies are made using the simple creaming method, that is, cream together slightly softened butter with sugar till pale and fluffy.
We will then add in the dry ingredients. The mixture will resemble coarse, sandy crumbs. You will need to scrape and “press” the dough against the sides and bottom of the mixing bowl to make it come together. Or, you can knead together the coarse crumbs gently till the dough comes together.
Refrigerate the dough for about 30 mins before cutting out shapes. Bake in a preheated oven at 170C till the edges of the cookies are browned (about 12-14 mins).
>> MORE CHINESE NEW YEAR RECIPES:
How to Soften Butter?
For creaming, we use slightly softened butter that’s placed at room temperature. You should be able to make an indentation onto the softened butter, without the butter sliding or melting. Your finger should not be able to sink into the butter easily. Instead, you should feel a little resistance from the butter, as it should not be overly softened, and that the butter will be cool to touch.
Take note to not let the butter softened too much as it will affect the texture and shape of the baked cookies. If the butter is too soft, simply return to the fridge for about 5 mins and check again. I usually soften the butter while gathering the rest of the ingredients, and the butter should more or less be ready then.
What Ingredients Do I Need?
To make these delicious cookies, you will need these main ingredients:
- Unsalted Butter: For nice buttery fragrance, I always like to use French butter.
- Caster Sugar
- Salted Egg Yolks: After steaming the yolks, we will mash the yolks. Each yolk gives you about 10g of salted yolk “powder”, depending on the size of the yolks you got.
- Plain Flour
- Baking Powder
In addition to the above ingredients, I have also used an egg yolk + milk and black sesame seeds for egg wash.
How Do These Cookies Taste Like?
DELICIOUS! I really love them!
These salted egg yolk cookies are savory and slightly sweet at the same time. I get a whiff of the buttery and smokiness from the salted yolk whenever I open the cookie container, which I really enjoy!
You will find these cookies crispy and light in texture. The cookies also finish with a slight sandy texture, just like the signature of any salted yolk dish or bake!
Taste wise, the salted yolk flavor doesn’t really hit you right in the face. Rather, it blends together with the butter to give a fragrant finish to the cookie. I definitely get the salted yolk taste in my mouth after finishing the cookie.
Salted Yolk Cookie Baking Tips
For mashing of the cooked salted yolks, you can use a fork. Or, for easier handling, blitz the salted yolks in a food processor. There may be larger bits appearing when it is mixed into the dough, that’s okay!
You can use 170C (no fan) to bake the cookies. If you prefer fan mode for even browning, use 160C fan mode. Also, do watch the oven during the last 2 – 3 mins of the bake time, to not let the cookies over-bake. You will get quite dark browning around the edges if they get over-baked.
How Can I Store The Cookies?
You can place the cookies into airtight container, and they can last around 1-2 weeks, depending on how you store them.
For gifting during Chinese New Year, you can place food safe silica packs in the cookie containers. Seal the lid with scotch tape and they should last well up to 2 weeks.
Can I Freeze the Salted Egg Yolk Cookie Dough?
Yes you can! Simply wrap the dough in 2 layers of cling wrap + 1 layer of aluminum foil. Freeze the excess dough up to 2 months for later baking!