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. 
This cake looks great and I will definitely try those cupcakes, they sound awesome x
I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).
I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
*your husband, not you husband 😉
In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
This cake looks amazing. Great photos.
the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.
Btw, No way would we thing of leaving off that yummy glaze.
Thanks for sharing!
~ingrid
How far in advance can i make this ? Will it hold 2-3 days?