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 »

9 Responses to “Yellow Cupcakes with Swiss Meringue Buttercream”

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cakewhiz — March 30, 2011 at 6:40 am

I agree with you…i think the right type of frosting can really change the flavor of a cake/cupcake.
Your cupcakes turned out beautifully and i am sure they taste superb!
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beantownbaker — March 30, 2011 at 5:17 pm

Are you coming to Cupcake Camp? I haven’t decided what I’m making, but it’ll likely include SMBC. If you try mine and hate it, I’ll have to accept that you just don’t like it.
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beantownbaker — March 30, 2011 at 5:17 pm

Sorry to make you crave desserts!
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beantownbaker — March 30, 2011 at 5:17 pm

Aww thanks. Practice makes perfect. I don’t even want to think about how many cupcakes I’ve frosted…
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beantownbaker — March 30, 2011 at 5:18 pm

I enjoy carrot cake but Hubby doesn’t like it, so I never make it. I just might have to soon though…
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beantownbaker — March 30, 2011 at 5:18 pm

Ha that’s funny. I’m not going to lie, I love me some cookie cake!
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beantownbaker — March 30, 2011 at 5:18 pm

Thanks!
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wearenotmartha — March 30, 2011 at 6:07 pm

These are absolutely beautiful! And I love the idea of swiss meringue buttercream 🙂

Sues
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Lara — April 3, 2011 at 2:11 pm

what tip number do you use to get your perfect looking frosting swirl? i’ve been having a difficult time making it look symmetrical!