Salted Egg Yolk Cookies

Preparation: 20 min
Cooking time: 15 min
Waiting time: 20-30 min
Portion: 15-20 cookies
Difficulty: 3/5

-Salted egg yolk: 3
-All purpose flour: 125 gr
-Corn starch: 10 gr
-Unsalted butter: 85 gr – soften at room temperature
-Granulated sugar: 40 gr
-Baking powder: 2 gr

-Beaten egg yolk
-Salted egg yolk crumb
-White/ black sesame: 2-3 gr

Kitchen utensil
-Round cutter 3-5 cm
-Rolling pin


  • Bring salted egg yolk to cook with a steamer or oven, then mash them to paste in a clean bowl.
  • Add soften butter into salted egg yolk bowl and whisk them together to creamy
  • Add 40 gr sugar in the mixing bowl and mix well.
  • In another bowl, mix all purpose flour, cornstarch and baking powder together.
  • Add gradually flour mixture into mixing bowl and mix all ingredient together to cookie dough.
  • Sprinkle a thin layer of flour on surface, then flatten the dough (thickness around 0.5-0.8 cm)

In case if the dough is too sticky, you can wrap it up and refrigerate in 10-15 minutes to firm the dough before flattening

  • Use a round cutter to cut the dough into smaller cookie dough and arrange on baking tray
  • Egg wash the cookies and sprinkle sesame seed with some salted egg yolk crumb on top.
  • Bring cookies to bake at 170 Celsius degree in 15 minutes
  • Remove baked cookies from oven and let it stand at least 5 minutes before transferring to rack

Please note that the cookies will break easily when it’s still hot so try not to touch or move them in first 5 minutes after baking

  • Let the cookies cool completely on rack and store in closed jar. Best serve within 3-5 days
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