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.

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27 Responses to “Creme Brulee Cupcakes”

  1. #
    1
    Joelen — April 16, 2009 at 1:28 pm

    What a delicious entry and thank you for submitting it to this month’s Tasty Tools!

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    alauna — April 16, 2009 at 2:57 pm

    yum – these look so good!

    i often write posts well after the recipe has been made and photographed, especially if there’s no recognizable feature (like a holiday).

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    Amy Kingman — April 16, 2009 at 3:24 pm

    woah! these look fantastic!!! Jen, are you EVER moving to Indy? We need to move in next door to each other. We’ll help you ‘take care of’ all of your experiments. 🙂

  4. #
    4
    Jen — April 16, 2009 at 3:27 pm

    Ha Amy – I doubt we’d ever end up in Indy… Cincy is about as close as we’ll get… Or you guys can move to Boston 😉

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    Jessica — April 16, 2009 at 4:38 pm

    They look amazing! Great job!

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    Stephanie Wagner — April 16, 2009 at 7:04 pm

    What a great idea – two tastey desserts in one! I like Amy’s idea too. At least if you live in Cincy we could get a carrier pigeon or something…

  7. #
    7
    Jen — April 16, 2009 at 7:16 pm

    Or we just need a carrier pigeon who can handle the distance from Boston.

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    Erin — April 17, 2009 at 12:23 am

    This looks great! My husband’s favorite dessert is also creme brulee 🙂

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    oneparticularkitchen — April 17, 2009 at 4:15 am

    Oh my heavens! That looks so good!

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    bricogirl — April 17, 2009 at 10:11 am

    I really like the way you frosted these – gives me ideas. Here’s a creme brulee recipe for anyone interested in trying – it’s really easy – but you’re right – doesn’t travel. Happy baking.

  11. #
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    Netts Nook — April 17, 2009 at 2:31 pm

    Thanks for sharing mouth watering I love Creme Brulee. So good.

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    Ingrid — April 17, 2009 at 8:14 pm

    Yum those sound & look DELISH! Thanks for sharing the recipe & tip on another way to frost my cupcakes. 🙂
    ~ingrid

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    Stephanie — April 18, 2009 at 1:45 am

    These look amazing!

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    bakergirlcreations — April 18, 2009 at 4:25 am

    Super cute way to ice the cupcakes! Creme Brulee is my favourite dessert, I think these need to be added to my list of must makes!

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    Maris — April 18, 2009 at 4:29 am

    I like your blogging strategy – I tend to be the exact same way! Sometimes I get so backlogged and other times, I’ll have 10 posts sitting as drafts.

    These cupcakes look so good – a nice twist on a traditional frosted cupcakes. I would have never thought to do this.

  16. #
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    Colleen — April 20, 2009 at 3:46 pm

    Wow – what a fabulous recipe! They must be delicious!

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    madebymel — April 22, 2009 at 7:20 pm

    I made these last year and they were SO GOOD! I love creme brulee.

  18. #
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    Xiaolu — April 30, 2009 at 8:50 pm

    I’d like to try making these for a coworker’s birthday, but I have 2 questions. First, is there anyway to toast the top if I don’t have a torch? Second, how far in advance could I make all or any of the components? Thanks!

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    Jen — May 2, 2009 at 2:55 am

    Xiaolu – Sorry I didn’t get back to you sooner. I was on vacation. I don’t know if you could torch them without a torch… I know for creme brulee you can use a broiler, but it doesn’t work so well. I wouldn’t make these too far in advance. We noticed the cupcakes going stale within a day or two.

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    Xiaolu — May 5, 2009 at 5:53 am

    Hi again, Jen! I didn’t end up making these until tonight. They taste good, but this was my first time making SMBC and I think I did something wrong. It’s funny, my buttercream never broke/curdled when I added the butter and I heard slapping noises almost immediately. But it was too soft to pipe, so I chilled it then rewhipped. Unfortunately, the SMBC softened again pretty quickly and also started looking a little curdled. Do you have any idea what I might’ve done wrong? Could the meringue have been too warm still when I added the butter? Thanks again!

    Xiaolu

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    Jen — May 15, 2009 at 1:02 am

    Xiaolu – Sorry for not getting back to you sooner. I’m no expert on SMBC, but your butter may have been too soft. It should be just at room temp. I would definitely check out this tutorial on SMBC. I found it very helpful when I was first starting to make SMBC.

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    Tonya — November 23, 2009 at 4:50 pm

    I’ve made these cupcakes, and they are amazing, but when I use my creme brulee torch to carmelize the sugar, the frosting melted and slid off the cupcake. To get around this, I carmelized the brown sugar on a piece of tinfoil and then placed the pieces on top of the frosting. I tried using a smaller flame, holding the torch further away from the cupcake, and even froze the cupcake with the frosting for a little bit, but nothing would stop the frosting from melting off. Am I doing something wrong?

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    Jen — November 23, 2009 at 4:55 pm

    Tonya, It’s been a while since I made these, but I do remember that the first one I did, the frosting melted off. After that I had Hubby do the torching and he just kept the flame further away from the frosting. We also let the set before moving them once they had been torched. Sorry that you’re having so much trouble with the recipe. But it sounds like you may have found a solution.

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