Description
These egg yolk cookies are a treat for any occasion, featuring a lovely blend of butter, lemon zest, and creamy sweetness. They are simple to prepare and perfect for dessert or afternoon snacks!
Ingredients
Scale
- 100 g unsalted butter – at room temperature
- 125 g caster/superfine sugar
- 2 large egg yolks – at room temperature
- 1 teaspoon vanilla extract
- 150 g plain/all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 teaspoon lemon zest
- 125 g icing/powdered sugar – sifted
- 3-4 teaspoon lemon juice
Instructions
- Preheat your oven to 180 degrees C (355 F). Line two sheet pans with non-stick baking paper.
- In a large bowl, combine the butter and sugar. Beat with electric hand beaters until pale and creamy, about 2-3 minutes.
- Incorporate the egg yolks and vanilla, beating until just combined.
- Switch to a wooden spoon and mix in the remaining ingredients until just combined.
- Using a two teaspoon ice cream scoop, portion out the cookie dough and roll into balls with damp hands.
- Chill the trays of cookies in the fridge for 20 minutes.
- Bake in the preheated oven for 10 minutes or until lightly golden brown around the edges. Tap the trays on the bench to flatten a bit after baking. Let sit on the tray for 10 minutes before moving to a cooling rack.
- Dust with icing sugar or drizzle a simple lemon glaze made from icing sugar and lemon juice over the cooled cookies.
Notes
Ensure butter and egg yolks are at room temperature for better mixing.
Chilling the cookie dough helps maintain their shape while baking.
Adjust the lemon juice for glaze consistency to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg