French vanilla sugar cookies are scrumptious. And easy to make! Since I made french buttercream yesterday and had no use for it, I decided to make some cookies with it.

After all, the ingredients for french buttercream was egg yolks, sugar, butter, salt and vanilla. Since there is a lot of fat from the yolks and no whites, the cookie becomes chewy, a bit cakey and very savory tasting. The richness of the egg yolks in the cookie dough made me think of a good old-fashioned vanilla ice cream.

You don’t need to make french buttercream to make this cookie, you can simply use the same ingredients. Although I wouldn’t make it a habit to make cookies with 5 egg yolks in the future as it is a bit wasteful, I wouldn’t hesitate to use them again when I needed to use up those yolks from making a meringue.

What is lovely about this is the grams of 5 egg yolks is nearly identical in weight (I was off 3 grams) to two whole eggs. It made it so easy to substitute the egg yolks and not throw off the measurements of a standard cookie recipe. Do you see how easy it is to modify a recipe once you switch over to metric? What are you waiting for? You could also be inventing things like French Vanilla Sugar Cookies today!

French Vanilla Sugar Cookies

A great way to use up a lot of leftover egg yolks. This recipe will give you a sweet, yet savory cookie with a taste reminiscent of old-fashioned vanilla ice cream.

Print Recipe

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Servings3 dozen

Calories 97.9

Ingredients

• 2 ¼ cups (338g) flour
• 1 cup (226g) softened butter
• ½ cup (113g) brown sugar
• 5 large (100g) egg yolks
• ½ cup (100g) white sugar
• 2 tsp (10mL) vanilla extract
• 1 tsp (6g) baking soda
• 1 tsp (5g) salt

Instructions

• Preheat oven to 375F (190C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg yolks, one at a time, and vanilla until smooth. Stir in flour mixture just until blended. 
• Drop cookie dough by the tablespoon full onto a baking sheet 2" (5cm) apart.
• Bake 8-12 minutes or until golden brown on the edges. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

To have a smoother and thinner cookie, lower temperature to 350F (180C) and bake 10 – 14 minutes.

Nutrition Facts

French Vanilla Sugar Cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

97.9

% Daily Value*

Fat

 

5.6

g

9

%

Saturated Fat

 

3.3

g

21

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.3

g

Sodium

 

100.5

mg

4

%

Carbohydrates

 

10.8

g

4

%

Protein

 

1.1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.