Salted Egg Yolk Cookies

Salted Egg Yolk Cookies

Course: Cookies
Cuisine: Singaporean
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 35 cookies
Author: Marv
Soft buttery cookies are infused with the salty umami salted egg yolks to give you sweet, salty, and crumbly cookies. One of the popular cookies for Chinese New Year celebration.
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Dry ingredients:

Wet ingredients:

  • 85 gr butter unsalted, softened
  • 40 gr fine sugar
  • 3 fresh salted egg yolks

Egg wash:

  • 1 egg yolk beaten


  • Steam the salted egg yolks for 10 minutes and mash with a fork and set aside
  • Mix the dry ingredients in a large mixing bowl. Set aside. In another mixing bowl of stand mixer, use a paddle attachement to cream the butter and sugar for 2 minutes. Or you can use handmixer. Add the mashed salted egg yolks and gradually add in the dry ingredients and mix until it forms a soft non sticky-dough. Flatten the dough into a round disc and wrap with a plastic wrapper and refrigerate for 30 minutes 
  • Preheat oven to 340 F. Place the rack 3rd from the top. Line a baking sheet with parchment paper. Roll the dough out to about 1/2-inch thickness. You can use cookie cutter to cut the dough out. Or you can just pinch small pieces of dough an roll into a round ball and slightly flatten with your palm. Either way works
  • Place the cookies about 1-inch apart, they may spread a little, but not too much. Brush each cookie with egg wash and sprinkle with white sesame seeds. Bake in the oven for 20 minutes. You may check at around 15 minutes. My oven takes a bit longer. They should be golden brown
  • Let them cool on the baking sheet for 5 minutes. The cookies are more fragile when they are warm. Carefully transfer to cooling rack to let them cool down completely. Store in an air-tight container and they can last for weeks (they won't last that long, trust me!)


If you can't find fresh salted egg yolks, you can use the already pre-cooked salted duck eggs