Yolk cookies
1 cup
250 g
8.75 oz
8.25 fl oz
egg yolks
4 pc
0.50 cup
150 g
5.25 oz
4.95 fl oz
0.50 cup
120 g
4.20 oz
3.96 fl oz
vanilla sugar or vanilla paste / extract
to taste
baking powder
2 tsp
9.84 ml
lemon zest (lime/orange/tangerine)
1 pc



You will need:⠀⠀⠀⠀⠀

  • Flour - 250 g | 8.80 oz
  • Yolk - 4 pcs
  • Sugar - 140-160 g (to taste) | 5.30 oz
  • Butter - 120 g | 4.25 oz
  • Vanilla sugar or vanilla paste / extract - to taste
  • Baking powder - 2 tsp
  • Zest from 1 lemon (can be replaced with lime, orange or tangerine)


  1. Whip the butter at a room temperature with sugar until whitening.
  2. Add the yolks one by one and keep whipping until fluffy.
  3. Add the zest and stir.
  4. Gradually add the sifted flour with the baking powder and knead the soft, non-sticky dough (you may need a little more or less flour).
  5. Place the dough in a bag or cling film and put it in the fridge for 30 to 60 minutes.
  6. Roll out the cooled dough into a layer 5 mm (0.2 inch) thick (if the dough is still sticky, you can add a little flour). You can do this right away on the parchment. If you have a textured rolling pin, you can use it as well.
  7. Cut the cookies out with the help of a glass or special cuttings molds.
  8. Preheat the oven to a temperature of 180-200C (356 to 392F)
  9. Bake cookies for about 10 minutes, until golden brown, do not overdo it!
  10. The cookies can be stored in a tight package for 1.5 to 2 weeks, even after a week they remains crumbly!

Bon Appetit!