23 egg yolk cookie recipes

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Italian baked stuffed peaches filled with ground almonds, crushed amaretti cookies, and egg, drizzled with Marsala wine and baked until golden. An elegant summer dessert served warm or chilled.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.

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A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Cranberry chocolate oatmeal cookies loaded with rolled oats, dried cranberries, and semi-sweet chocolate chips. Egg whites only (no yolks) for a lighter, chewier crumb.

Lower-fat chewy oatmeal raisin cookies use applesauce and egg whites in place of butter and yolks. Spiced with cinnamon and nutmeg, ready in 40 minutes. Drop cookie or 9x13 bar pan option.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.