March Madness (Crinkle Sugar) Cookies
It’s that time of year again – March Madness! I had added a star to this recipe when it popped up around St Patty’s Day. I made a mental note to keep these in mind whenever I had some extra egg yolks. And believe it or, I had two extra egg yolks a couple days later. We were going over to a friend’s house to watch Purdue play in the tournament (Go Boilers!). I decided to make these cookies festive for the game using Purdue’s gold and black. Everyone loved these cookies. They’re basically snickerdoodles dipped in colored sugar. You could make these for any occasion with any colored sugars.
Crinkle Sugar Cookies – from How to Eat a Cupcake, adapted from AllRecipes.com – I got 22 cookies using my cookie scoop10 tablespoons unsalted butter, softened
3/4 cup sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Preheat oven to 350 F (180 C). Line 2 large cookie sheets with parchment paper.
Sift together flour, baking soda, cream of tartar, and salt.
Cream butter and sugar on medium speed until fluffy, about 2 minutes. Scrape down the bowl.
Add egg yolks and vanilla, and beat for 2 more minutes.
With mixer on low speed, add the flour mixture a little at a time.
Roll 2 tablespoons of dough into a ball and roll it in some sugar. Place the dough balls 2 inches apart. Bake for 10 to 11 minutes, until tops are cracked and the edges are just brown (the centers will still be very soft). Cool on wire racks.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those are some very lovely cookies! I want these for breakfast! They have blueberries right?
beantownbaker — July 26th, 2013 @ 9:44 am
I could totally justify eating them for breakfast. They have oats too!
I love using fresh berries in cakes and breads – I don’t know why I have never tried them in a cookie! Yours look delicious, thanks for the inspiration!
beantownbaker — July 30th, 2013 @ 5:48 pm
Any time! It’s rare to see fresh fruit in cookies.
I never would have though of putting fresh blueberries into cookies…I gravitate toward scones/muffins/cake, but these just may have convinced me to try cookies!
beantownbaker — July 30th, 2013 @ 8:43 pm
I know – you just never see them in cookies. Definitely give these a shot.
Oh goodness, these cookies look incredible 🙂 I love blueberries!
LOVE the idea of fresh blueberries in a cookie like this. Have any tipes to keep from smashing the blueberries when adding them? 🙂 Pinning now!
beantownbaker — August 4th, 2013 @ 6:44 pm
Thanks for pinning this 🙂 Just be careful when you stir the berries in. They shouldn’t smash unless you’re really heavy handed.
Had to comment on these, I made some earlier in the week as I had some fresh blueberries to use up – they were so easy and quick to make and delicious. Definitely worth a go.
beantownbaker — August 16th, 2013 @ 8:19 am
So glad you made them and enjoyed them. I love an easy cookie recipe!
These cookies look fabulous! I can`t wait to get my hands on some blueberries and trying this out!