When you have extra egg yolks left over, use them in something delicious! These sugar cookies are soft and tender, and handily used my 3 remaining egg yolks.
3-yolk Sugar Cookies
- 2 1/2 c flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- heaping 1/2 tsp fine sea salt
- 2 sticks – 8 oz – unsalted butter, softened
- 2 scant cups granulated sugar
- 1 tsp vanilla extract
- 3 egg yolks
Heat oven to 350˚F. Combine the flour, baking soda, cream of tartar, and salt. If you wish, sift them; if not, stir or whisk to aerate and mix well.
Cream butter and sugar together using an electric mixer. Add in the vanilla, then the egg yolks, and beat until fluffy. Slowly stir in the dry ingredients, and mix well.
Form into 1-inch balls (NOTE: I used a cookie scoop) and place balls about 2 inches apart on a parchment-lined cookie sheet. Bake 10-12 minutes, until cookies just begin to brown around the edges.
Carefully transfer the parchment to a cooling rack. When the cookies are thoroughly cool, store among layers of waxed paper in an airtight tin.