Spritz cookies aren’t everyone’s favorite since — like the world’s least favorite Girl Scout Cookie the Trefoil — they’re essentially just a butter cookie. (For the record I’m a huge Trefoil lover.) But butter cookies also make a great blank canvas for adding all kinds of flavors in the form of icing, dips/coatings (like chocolate), and add-ins to the cookie dough itself.
These salted egg yolk spritz cookies combine the familiar and nostalgic flavor of salted duck egg yolks that basically all Chinese kids grow up knowing, with the buttery sweet flavor of spritz cookies. The salted egg yolk lends depth and complexity that these cookies might otherwise lack, and while I love the flavor, I think it can be an acquired taste. With salted duck egg yolks, a little goes a long way, so you’ll only need a few for a giant batch of cookies. You can freeze the rest for future cookies, or future joong/zongzi 🙂
If you’re looking for my plain spritz cookie recipe, you can find that here.
Salted Egg Yolk Spritz Cookies
Equipment
- 1 cookie press I recommend OXO brand, which is the best one I've tried and not too expensive!
- 1 stand mixer or hand mixer
Ingredients
- 1 cup salted butter European style if possible
- 110 g granulated sugar
- 1 egg
- 1/2 tsp Diamond brand kosher salt half as much if using table salt
- 275 g all purpose flour
- 4 salted duck egg yolks*
Instructions
- Preheat oven to 325F.
- Place a sieve over a small bowl and press the egg yolks through the sieve. You may find it easier to press the egg yolks through with your fingers. Discard any larger chunks that don't press through easily, as these will clog up your cookie press. Set aside.4 salted duck egg yolks*
- Add butter, sugar, and salt to the bowl of a stand mixer and beat on low to combine, then turn the speed to medium and beat for 3-4 minutes until the mixture is light and fluffy, stopping once to scrape down the bowl.1 cup salted butter, 1/2 tsp Diamond brand kosher salt, 110 g granulated sugar
- Add the egg and continue beating for another 1-2 minutes until the egg is well combined, once again stopping to scrape the sides and bottom of the bowl mid way.1 egg
- Add the flour and on low speed mix once more to combine. Add the crumbled egg yolks and mix once more to combine.275 g all purpose flour
- Immediately transfer to your cookie press (no need to chill the dough). Press cookies onto an ungreased, unlined baking sheet. Though I typically prefer uncoated baking sheets for spritz cookies I find I get a better consistency with nonstick trays — though either should be fine!
- Bake for 12-15 minutes until the cookies are set and the edges are just starting to brown.
- Fully cool cookies on baking sheet before icing.