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. 
My ice cream with coconut milk keeps freezing solid, into a very solid rock. Any ideas what the problem is? I have a recipe going up tomorrow, with a disclaimer that you need to defrost it if you freeze it overnight, heh…
beantownbaker — August 16th, 2013 @ 8:16 am
Hm. I have noticed that some of my ice creams do need to sit on the counter for a bit before they’re scoopable. But I haven’t noticed if it’s related to the coconut milk or not… Mine is usually fine after sitting out for 10 minutes or so…
you are on a roll with the frozen treats! sounds like its been a good summer 🙂
beantownbaker — August 16th, 2013 @ 8:34 am
I definitely am on a roll this summer… Homemade ice cream is just so dang good.
Love that you use coconut milk with all of this chocolate!
beantownbaker — August 16th, 2013 @ 8:19 am
I love the subtle coconut flavor that it provides!
So much chocolaty goodness, wow I need this in my life. This ice cream looks beyond amazing!! Pinning :))
Chocolate fudge <3 oh my! This looks wonderful!
That’s where those extra pounds have come from! Delicious homemade ice cream ruins all diets, but it’s just so yummy! This batch looks fantastic!
beantownbaker — August 23rd, 2013 @ 10:40 am
Absolutely! It’s so worth it.