King Cake Cookies

Oh well it’s Carnival Time, and everybody’s having fun!  This was my first Mardi Gras season away from Louisiana.  I do not miss the crowds and the four day binges (Muses through Bacchus), but I do miss the family gatherings and parade-watching.  So I had to have a little Mardi Gras partayyyy this weekend.  I looked into ordering a King Cake but did not want to drop $40+ on shipping one.  I found this recipe for King Cake Cookies, and they were ahhh-mazing.

These were some of the best cookies I’ve ever made.  They are kind of like snickerdoodles (cinnamon sugar cookies) with a twist.  I loved the addition of honey and lemon extract.  You could decorate these for whatever holiday it is – St. Patrick’s, Christmas, etc…

You should make these tonight or tomorrow to celebrate Fat Tuesday!!

King Cake Cookies – from Nola Mommy

  • 1 cup butter, softened
  • 1¾ cup sugar, divided
  • 3 egg yolks
  • 1 Tbs honey
  • 1 tsp vanilla extract
  • ½ tsp lemon extract
  • 2 Tbs ground cinnamon, divided
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cream of tarter
  • 3 cups powdered sugar, divided
  • 1 cup warm water (may add more if needed), divided
  • 1 Tbs vanilla extract, divided
  • Food coloring
Preheat oven to 350 degrees.  In large bowl, cream butter, 1¼ cups sugar, and ½ Tbs ground cinnamon until light and fluffy.  Beat in the egg yolks, honey, vanilla and lemon extracts.  Combine the flour, baking powder, salt, and cream of tarter and gradually add to creamed mixture and mix well.
In a shallow bowl, combine remaining sugar and cinnamon.  Form your cookies in a ball, about one tablespoon each.  Roll the ball in the sugar cinnamon mixture and flatten slightly.  Place on greased cookie sheet.  Sprinkle with additional cinnamon and sugar.  Bake at 350 degrees for 9-11 minutes.  These cookies won’t spread much, and you may not think they are done.  Just let them cool completely on wire racks and they will set and harden.
For the icing:
Making three batches, add 1 cup of powdered sugar, 1/3 cup of warm water (add a little at a time until you reach desired consistency), and 1 tsp vanilla extract to each bowl/batch.  Dye each batch purple, green, and yellow with your food coloring.  Place each batch of icing into a piping bag (or a sandwich bag) and cut off a tip to pipe the icing onto the cookies.  Ice your cookies in Mardi Gras colors!  The icing will set.
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Yes, that is my floor.  Limited counterspace in my tiny house means icing my cookies on da flo’.
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Here’s my hubby in his MG gear!
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Happy Mardi Gras, y’all!!!
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