Salted Egg Yolk Cookies

Dear salted egg yolk, let me count the ways I love thee… whole in mooncakes, molten in steamed buns, coated on crispy salmon skin and drenched over crabs/prawns/pork ribs/insert favourite food here. You with humble beginnings in the past have risen to cult status today. Everybody wants a piece of you! If you would just grace my Chinese New Year cookies with your presence, it would delight my kinfolk endlessly and maybe, just maybe, even double my ang pow (red packet) earnings. ~ Yours sincerely, salted egg yolk lover.

What else is there left to say? Just. Bake. It. These golden melt-in-your-mouth cookies are so addictive you might want to double the recipe.

(Milk powder is optional, omit it for an unadulterated salted egg yolk punch.)


(Yields: 60 cookies)

120g unsalted butter, softened at room temperature
40g caster sugar
20g icing sugar, sifted
4 cooked salted egg yolks, mashed
180g plain flour
20g corn flour
1 tbsp milk powder (optional)
¼ tsp baking powder
3/8 tsp fine salt

1 egg yolk, lightly beaten with 1 tsp of water for egg wash
White sesame seeds for decorating


  1. Cream butter, caster sugar and sifted icing sugar together until light and fluffy.
  2. Beat in the mashed salted egg yolks
  3. Sift flour, corn flour, baking powder and salt together, then add sifted flour mixture into the butter mixture on low speed until the dough is just combined.
  4. Wrap dough in cling wrap and chill for 1-2 hours.
  5. Preheat oven to 170oC 
  6. On a floured surface, roll dough out into 5mm thickness and cut into desired shape.
  7. Brush the top of the cookies with beaten egg yolk and sprinkle sesame seeds on top.
  8. Bake in preheated oven for about 8 minutes or until edges of cookies start to brown.
  9. Let cookies cool completely before serving or storing in an airtight container.

44 thoughts on “Salted Egg Yolk Cookies”

  • Thanks for the recipe..I bake for my chinese friend for CNY this year..Its something unique and acquired taste..Fall in love with it will make for this coming Hari Raya..

    • The baked cookies don’t have to refrigerated, but do store them in an air-tight container. They can last for at least a week or more depending on how well you store them.

  • Hi, can the dough be left in the fridge overnight then taken out the next day to roll and shape and bake??

    Thinking of making the dough batch now, then baking tomorrow evening.. not enuff time to do everything at one go.

    Pls advise!!

  • Hi there, thanks for sharing this recipe. I was wondering if Step 4 is necessary, or can we use the dough without chilling it ?

      • I’ve put it in the fridge as you’re right about the dough being a bit harder to manage fresh. Do I need to thaw it for a while before rolling it out in 5mm thickness?

  • May I know what’s the reason for my cookies to break so easily? I omitted tge icing sugar as I didn’t want it to be so sweet. Tasted yummy but before it enters my mouth, it breaks.

    • When you omit the icing sugar, there is less dry ingredients in the mixture to bind it together and hence the cookie is crumbly. I would recommend adding the icing sugar back as icing sugar does not add that much sweetness.

    • I’ve never used powdered salted egg yolk before so I’m not sure what the measurements and taste would be like when using it. If you can get hold of the actual salted duck eggs themselves, I would highly recommend using the whole eggs.

  • Just baked these cookies and they taste yummy! Texture is like cashew cookies.

    I only used 3 egg yolks as one egg was spoilt so the salted egg york taste is not as strong. I didn’t add milk powder as well. I used whisk to cream the butter, spatula and hands to mix in the flour as I don’t have a mixer.

    I actually flatten the dough while it’s wrapped in the cling wrap to reduce the amount of mess I make and they don’t stick to my hands.

    Baking times depend on your cookie size. I made 33 cookies and I baked for 16 mins.

    I would highly recommend you guys to try it too!

  • Hi,
    I wonder if you use pastry flour or all purpose flour?
    Because I made this recipe a couple of days ago and my cookies got very very crumbly.
    I used all the ingredients accordingly.
    Followed the steps too, except for the baking time, because after 8 min my cookies were still undercooked.


    • I used plain flour, all purpose flour is fine too. The cookies are supposed to be melt-in-your-mouth so the texture is a bit crumbly. If you like it less crumbly you can add more flour. The baking time may differ if your cookies are larger/thicker than ours.

  • My bread is not fluffy even though its soft. I noticed after baked the bottom a portion of it the dough did not rise even though it has rise double in size before putting in the oven. Please help me to identify the problem.

    • If your oven has a fan function, you can use it. I find the heat more even that way but not everyone has an oven with a fan function

  • Hi. For the salted egg. Can I use the salted egg powder hat I buy fr ntuc? If can how much should I use? Please advice thanks.

  • I used five salted egg yolks but my friends commented it tasted like butter cookies and they can’t taste the salted egg yolks. Could it be because I mashed the salted eggs too much? Thanks

  • Hihi, I tried replaced the mashed salted egg yolks w 5 tablespoon of knorr salted egg yolks, need to add fresh milk like 2-3 tablespoon (until form a soft dough). It’s taste great.

    Thanks lots for your recipe

Leave a Reply

Your email address will not be published. Required fields are marked *