Chinese New Year Cookies: Salted Egg Yolk Cookies

Huh! Salted egg yolk cookies??? Yup you read that right. I was hesitating a little when I choose to make this cookie. Would it be yummy? Would it come out well? The answer is yes and yes. I’m so glad I tried this cookie. This is one of my new favorite cookies (together with Star Anise Cookies). The important key here is to use fresh salted egg. If you use non-fresh salted egg, the cookies will come out ‘foul’. LOL

Salted Egg Yolk Cookies
Really-really delicious!

Left: Dry ingredients (flour, cornflour, baking powder, bicarbonate soda & milk powder)
Right: Butter, shortening, salt and sugar

The shortening that I used; transfat-free.

Salted Egg Yolks
Notice the kinda less bright red-orange yolk at the bottom? This one is turning no good. I used it anyway since it doesn’t smell rotten.

Add Mashed Salted Egg Yolk To Batter & Mix
Add mashed salted egg yolk and sifted dry ingredients to the wet mixture. Notice how chunky it becomes? Just use your hand to bring the dough together. Don’t mash the salted egg yolk too fine or you won’t be able to taste the salted egg yolk (still the flavour is there).

This is how the dough looks like.
Tsk, purposely bought the moon-shaped cookie cutter just for this.

Cookie Making
I thought this looks like kids toys. Haha
Background is the egg wash and sesame seeds (black and white)

Rolling out the dough is really easy. When cutting the cookie, I use the cut-and-scoop method so that the cookie will cling inside the cutter. This way I can easily transfer to the baking pan without deforming its shape because it’s too soft to cut and then pick up from the table.

Pre-Bake Cookie
They’re ready for the oven!

Cookies are fragile when fresh hot out of the oven. Handle them with care and with love because they are gems!

Salted Egg Yolk Cookies
What it taste like? Savory-a lil’ salty-crunchy-with aromatic salted egg yolk flavor. It’s very addicting. We ate and ate and ate… until there were non left. Sad. :(

My only wish is that I didn’t mash the salted egg yolk that fine. Maybe I’ll add an extra egg next round.

Do try this super unique cookie. I’m sure you would love it as much as I do.

Salted Egg Yolk Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 190 pieces.

250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder

3 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar

1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping

1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.

2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.

3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.

4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing)

5. Line baking paper on the baking pans. Preheat oven to 175oC.

6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.

7. Bake for 20 minutes or until golden brown. Remove and cool completely before storing in airtight containers. (perfect baking time for my oven is 18 minutes).

Happy Baking!

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  • Reply small Kucing December 17, 2011 at 12:44 pm

    alamak…so fast CNY coming…..

    Lovely cookies.

    • Reply Che-Cheh December 19, 2011 at 1:07 pm

      Just a month plus away. Wohooo!
      Yeah this cookie is very unique.

  • Reply jam December 19, 2011 at 9:56 am

    I can smell the scent of Chinese New Year in the air now!

    • Reply Che-Cheh December 19, 2011 at 1:09 pm

      I only feel the Christmas mood right now. Haha

  • Reply Jessy December 29, 2011 at 4:39 pm

    haha…. i want to made this cookies for my cny, can’t wait to try it! but afraid can’t keep too long time untill cny….. so i still need to wait in patient, haizzzzz

    • Reply Che-Cheh December 29, 2011 at 11:01 pm

      Hi Jessy, same here… need to wait patiently for the best time. :) I plan to make them (my 2nd time) 2 weeks before CNY.

  • Reply NKOTB January 3, 2012 at 1:24 pm

    Do you have to steam the salted egg yolk before smash it??
    Am a bit confuse down here.

  • Reply NKOTB January 3, 2012 at 1:27 pm

    Sorry, sorry, sorry, overlooked. You did mention that. :)

    • Reply Che-Cheh January 4, 2012 at 10:27 am

      Sorry for the confusing bit. I didn’t mention in the post photo but it’s there in the recipe.

  • Reply pigpigscorner January 6, 2012 at 6:21 pm

    Looks and sounds good! Would love to make these for CNY this year. How long can I keep these cookies for in an airtight container?

    • Reply Che-Cheh January 6, 2012 at 6:49 pm

      Hi! that’s the problem… I’ve no idea since my first bake didn’t last for a week (all ended up in the tummies). Haha

      Anyway I plan to make them again for CNY about 2 weeks prior to chor yat. If you’re worry, you can make 1 week before CNY.

  • Reply Gina January 8, 2012 at 7:29 am

    Once, big thanks again for this great recipe.
    Have tried out and it’s true. We eat n eat n finish it in no time. Wahaha
    Now 2 more of your great recipes added to my list.
    A happy new year to u.

    • Reply Che-Cheh January 8, 2012 at 12:12 pm

      Hi Gina, glad I can share. I find recipes from Flavours magazine do-able and some are quite nice. :)

      Hahaha guess you have to make more!

  • Reply Karen January 9, 2012 at 11:07 am

    I try making it and it taste great! Gonna make more for CNY! Thanks for the great recipe!

    • Reply Che-Cheh January 9, 2012 at 12:46 pm

      Hi Karen, cool! I’m planning to make 2 batches this CNY… that’s like nearly 400 salted egg cookies. Wohooo 😀

  • Reply Ann@Anncoo Journal February 1, 2012 at 10:04 pm

    I just saw Ann of PigPigscorner post this yummy cookies. Sounds so good, must it add in my list. Thank you for sharing :)

    • Reply Che-Cheh February 2, 2012 at 8:25 am

      Hi Ann, thanks for dropping by. Hope you’ll like it. Cheers!

  • Reply Mong February 22, 2012 at 4:33 pm

    Just tried them and they were awesome!! Though I didnt have black sesame, it was just as well cos my kids don’t eat them. My no.2 ate about 10 at a go…. sure sore throat… hehe…

    and I put in 5 salted egg yolks….. 😛 OD.

    • Reply Che-Cheh February 22, 2012 at 8:12 pm

      Hi there, I’m so happy you and your kids like them. I use extra egg yolks during the latest CNY cookies making but found they’re quite similar in taste with the original recipe. Maybe just a little saltier. Cheers!

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  • Reply Christie November 21, 2012 at 11:10 am

    Hi Che-Cheh, would like to ask U for the peanut cookies is it the same as green pea recipe? I would like to try baking cny cookies for the coming cny. Thanks!

    • Reply Che-Cheh November 21, 2012 at 11:21 am

      Hi Christie, I’ve not bake peanut cookies before so I don’t know whether it’s the same. My guess is it’s not the same.

  • Reply Xuan January 26, 2013 at 10:19 pm

    Is it possible for me to omit the milk powder?

    • Reply Che-Cheh January 27, 2013 at 4:31 am

      Hi Xuan, I think you can omit the milk powder.

  • Reply siew siew February 2, 2013 at 8:30 am

    hihi, may i check with u, the butter is unsalted or salted? thanks..

    • Reply Che-Cheh February 2, 2013 at 8:45 am

      I use unsalted butter. If you use salted butter, then don’t add salt.
      Happy baking! :)

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  • Reply kyupi April 22, 2013 at 10:27 pm

    Hi there, where can we get salted egg yolk (just the yolk)?

    • Reply Che-Cheh April 23, 2013 at 10:31 pm

      Hi Kyupi, I don’t think so you can buy just the yolk.

  • Reply shaann January 13, 2014 at 7:49 am

    Hi messywitchen, may i check with you that how long can i kept this salted egg yolk cookies?

    • Reply Che-Cheh January 13, 2014 at 8:30 am

      Hi Shaan, from my experience I’ve kept the salted egg yolk cookies as long as 3 weeks. Maybe it can keep longer. Usually it’s too good and finish fast. :)

  • Reply ajja January 18, 2014 at 5:25 pm

    Thanks for the recipe. I tried it out today and it taste wonderful. I love the sweet savoury taste and that’s my favourite shape! Thanks again.

    • Reply Che-Cheh January 18, 2014 at 5:29 pm

      Hi Ajja, You’re most welcome. Glad you like it. It’s one of my favorite cookie. :)

  • Reply Novice baker January 20, 2014 at 7:25 pm

    Hello, read with interest this recipe. Can I please ask how long the cookies keep in a jar and out of the fridge? Also, can those egg whites be added in? Seems like a waste to just use the yolks. Thanks

    • Reply Che-Cheh January 20, 2014 at 8:30 pm

      Hi Novice Baker, I’ve kept them in air-tight containers for as long as 3 weeks. It’s not because it went bad after that. It’s because we ate all the cookies. :) I think it’ll be too salty to add the egg white. You can try, no harm but I won’t guarantee how it would taste like. I’m not sure if you’re Asian, but we use the egg whites (steamed) and eat with plain porridge and other side dishes.

  • Reply Novice baker January 23, 2014 at 8:37 pm

    Hi thanks for the reply. One last qn: can I replace the all purpose flour with self raising and omit the baking soda + powder?

    • Reply Che-Cheh January 23, 2014 at 8:43 pm

      Hi Novice Baker, Hmm… if according to common sense seems like it would work. But I’m not sure if the end result (texture) will be the same. Tsk you need to omit salt too if you’re using self rising flour. Self rising flour contains baking powder and salt.

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