These egg cookies are buttery, crisp, and irresistibly melt-in-your-mouth, making them perfect for enjoying with a cup of tea or gifting to loved ones. Best of all, they’re incredibly easy to make!
Soft, Buttery Egg Cookies
This recipe uses egg yolk to create a rich and tender cookie dough.
But don’t let the egg white go to waste! You can use it to whip up some delicious meringue cookies, which make a perfect light and airy treat to pair with these buttery cookies.
The cookies made with this recipe are exceptionally rich in buttery aroma and flavor. Their texture is perfectly sweet and crisp, with just the right balance of melt-in-your-mouth tenderness.
What’s even better is that the dough remains soft and workable, even in colder months, so there’s no need to struggle with hard, stiff dough in winter.
Kids absolutely adore these cookies! My child, for example, can’t resist them.
The moment she comes home from school and spots a fresh batch, she excitedly grabs one before I even finish serving them.
She always says they’re better than the Danish butter cookies you can buy at the store. It’s a heartfelt compliment that makes baking them all the more rewarding!
Why You‘ll Love This Recipe
- Quick and easy: The recipe requires minimal ingredients and only takes a short time to prepare and bake.
- Melt-in-your-mouth texture: Properly whipping the butter ensures these cookies are tender and crumbly.
- Customizable shapes: With the right piping tip, you can create beautiful cookie designs that suit any occasion.
Ingredients
- 50g butter (softened)
- 30g corn oil
- 25g icing sugar
- 1 egg yolk
- 110g cake flour (low-gluten flour)
- 2g salt
- 5g milk powder
- Coarse sugar (as needed, for decoration)
Instructions
Whip the butter:
Place 50g of softened butter in a bowl. Using a hand mixer, beat the butter until pale and fluffy. This process incorporates air into the butter, giving the cookies their light and crisp texture.
Add corn oil and icing sugar:
Add 30g of corn oil and 25g of icing sugar to the whipped butter. Beat until the mixture is thick and creamy, resembling mayonnaise in consistency.
Incorporate the egg yolk:
Add 1 egg yolk to the mixture and beat again until fully combined. The egg yolk adds richness to the cookies and enhances their color.
Sift in the dry ingredients and fold:
Sift 110g cake flour into the wet ingredients, then add 2g salt and 5g milk powder. Use a spatula to fold the mixture gently, scooping from the bottom up, until a smooth dough forms. Be careful not to overmix to maintain the cookies’ tender texture.
Prepare the piping bag:
Fit a piping bag with a nozzle of your choice (e.g., star or round tip). Transfer the dough into the bag. The nozzle will determine the shape of your cookies.
Pipe and decorate:
Pipe the dough onto a baking sheet, leaving space between each cookie. Sprinkle coarse sugar on top for a decorative, crunchy finish.
Bake the cookies:
Preheat the oven to 150°C (302°F) top heat and 145°C (293°F) bottom heat. Bake the cookies for 25 minutes, or until golden on top. Let them cool completely to crisp up.
Frequently Asked Questions
- Can I use granulated sugar instead of icing sugar?
While granulated sugar can be used, icing sugar is recommended for a smoother texture and better incorporation into the dough. - What can I use if I don‘t have a piping bag?
You can use a resealable plastic bag with one corner cut off as a makeshift piping bag. - How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to a month.Crisp and Buttery Egg Yolk Cookies
These egg cookies are buttery, crisp, and irresistibly melt-in-your-mouth, making them perfect for enjoying with a cup of tea or gifting to loved ones. Best of all, they're incredibly easy to make!Servings: 4Ingredients
- 50 g butter softened
- 30 g corn oil
- 25 g icing sugar
- 1 egg yolk
- 110 g cake flour low-gluten flour
- 2 g salt
- 5 g milk powder
- Coarse sugar as needed, for decoration
Instructions
Whip the butter:
- Place 50g of softened butter in a bowl. Using a hand mixer, beat the butter until pale and fluffy. This process incorporates air into the butter, giving the cookies their light and crisp texture.
Add corn oil and icing sugar:
- Add 30g of corn oil and 25g of icing sugar to the whipped butter. Beat until the mixture is thick and creamy, resembling mayonnaise in consistency.
Incorporate the egg yolk:
- Add 1 egg yolk to the mixture and beat again until fully combined. The egg yolk adds richness to the cookies and enhances their color.
Sift in the dry ingredients and fold:
- Sift 110g cake flour into the wet ingredients, then add 2g salt and 5g milk powder.Use a spatula to fold the mixture gently, scooping from the bottom up, until a smooth dough forms. Be careful not to overmix to maintain the cookies' tender texture.
Prepare the piping bag:
- Fit a piping bag with a nozzle of your choice (e.g., star or round tip). Transfer the dough into the bag. The nozzle will determine the shape of your cookies.
Pipe and decorate:
- Pipe the dough onto a baking sheet, leaving space between each cookie. Sprinkle coarse sugar on top for a decorative, crunchy finish.
Bake the cookies:
- Preheat the oven to 150°C (302°F) top heat and 145°C (293°F) bottom heat. Bake the cookies for 25 minutes, or until golden on top. Let them cool completely to crisp up.
