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: 4
Ingredients
- 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.