Salted Egg Yolks Cookies

HAPPY DRAGON YEAR everyone! Sorry for my MIA as I’ve been busy eating, eating, EATING and also entertaining.
I know I’m a little late to be posting a CNY cookie recipe, but better late than never! Especially for posting something really delicious and addictive like this!
Salted Egg Yolks Cookies
The special ingredient is salted egg yolk. Use the best salted egg yolks you can get. They should be bright orange in colour.
Salted egg yolks
The dough can be very soft and hard to handle. I rolled and cut the dough on a silicone mat and I had trouble lifting the cut-out dough from the silicon mat. It was much easier with a parchment paper.

Salted Egg Yolks Cookies
Salted Egg Yolks Cookies
I could smell the salted egg yolks while the cookies were baking, but to be honest, I couldn’t really taste the yolks. The cookies were just..well, buttery sweet cookies with a hint of saltiness. But it was really yummy and so so addictive. I could single-handedly finished the whole jar if I wanted to. SO, I would agree with messywitchen and suggest you add more egg yolks, 1 more or even 2.
Salted Egg Yolks Cookies

Salted Egg Yolks Cookies

Printable recipe
Adapted from
By Pig Pig’s Corner

Prep time: 30 mins
Cook time: 20 mins (per batch)
Yield: 130 cookies


  • 250 g plain flour
  • 20 g cornflour/ cornstarch
  • 1/4 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1 tbs milk powder
  • 3 salted egg yolks
  • 150 g unsalted butter – softened at room temperature
  • 20 g shortening (I used Krimwell)
  • 1/2 tsp salt
  • 80 g caster sugar
  • 1 whole egg (for egg wash)
  • 1 egg yolk (for egg wash)
  • 1 tbs black sesame (for topping)
  • 1 tbs white sesame (for topping)


  • Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
  • Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside. Try not to mash the yolks too finely.
  • Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
  • Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.
  • Line baking paper on the baking pans. Pre-heat oven to 175C.
  • Prepare egg wash by lightly beating the whole egg and egg yolk.
  • Roll out dough to 5 mm thickness and cut into desired shapes using dough cutters.
  • Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
  • Bake for 20 minutes or until golden brown. Remove and cool completely before storing in airtight containers. (I baked mine for only 17 mins).