March Madness (Crinkle Sugar) Cookies

Thursday, March 26, 2009

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.

Cookies, Dessert

1 comment »

10 Responses to “Pumpkin Pecan Pie Candy”

#
1

Cathy — October 28, 2009 at 2:14 pm

yours looks awesome too!
#
2

The Novice Chef — October 28, 2009 at 2:49 pm

I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!
#
3

oneordinaryday — October 28, 2009 at 2:55 pm

These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!
#
4

Jen — October 28, 2009 at 2:59 pm

I served them at room temp. They are just a bit more firm directly out of the fridge.
#
5

We Are Not Martha — October 28, 2009 at 4:18 pm

Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

Sues
#
6

ellysaysopa — October 28, 2009 at 5:04 pm

These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.
#
7

Jen — October 28, 2009 at 5:26 pm

I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.
#
8

nutmegnanny — October 28, 2009 at 9:28 pm

They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!
#
9

bridget {bake at 350} — October 31, 2009 at 12:43 pm

You were pumpkin-busy!!! YUM!
#
10

Ingrid — November 2, 2009 at 6:59 pm

They look good but I’m not sure of the coconut, pecan, and pumpkin together.
~ingrid