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. 
You chose a great recipe! I’m glad you liked it. Did your friend like the recipe from Smitten Kitchen? I liked that one too, but it was a little more chocolately than I was looking for.
What a cool way to frost! That is so nifty – can’t wait to try. Thanks, Jen!
Amy said her sister enjoyed them so they seemed to be well received. I wanted something bright red and without a ton of food coloring. Those are the main reasons I chose the recipe I did. Then I saw your comparison post while the cupcakes were in the oven, I saw your post and it reassured my choice!
Ooooooh brown sugar cream cheese frosting! I’m intrigued.
Those look great!
Ooooooh brown sugar cream cheese frosting! I’m intrigued.
Those look great!
this looks great! I’ll have to try this to bring to work because my CWs only eat CMR’s red velvet cake!
Ooh that frosting technique looks amazing! Give you most frosting to eat, too!
That gives me an idea! What if I put something else in the cone? Maybe a melted chocolate or something. Hmmm have to think about that. Beautiful post.
Yep Sheila – I do that all the time. If you look at the other cupcakes in my blog, I’ve stuffed bananas, peanut butter, jams etc in cupcakes. It’s probably my favorite way to make a cupcake!
I love removing the cone from my cupcakes as well. More yummy frosting!! 🙂
Oooh I’ll have to try out this red velvet recipe and compare too. I think it’s so interesting that every RV recipe that is slightly different but basically the same can give you different taste results. Love the new frost method!
/Clara
So…I realize I’m seriously late to the party, but I’m so glad you like the red velvet recipe! The frosting sounds delish 🙂