King Cake Cookies

 

Cinnamon Filling

  • ¼ cup butter, melted 56g
  • ¾ cup brown sugar, packed 160g
  • 2 teaspoons cinnamon
  • Plastic baby


Sugar Cookies


Topping

  • 3 tablespoons green sanding sugar
  • 3 tablespoons purple sanding sugar
  • 3 tablespoons yellow sanding sugar

Glaze Frosting

  • 2 tablespoons butter, melted
  • 1 cup powdered sugar 113g
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (as needed for spreading consistency)

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a small bowl, combine melted butter, brown sugar, and cinnamon until smooth. *Put plastic baby in one cinnamon center.* Divide the mixture into approximately 22 small portions and roll into balls. Place on a parchment-lined baking sheet and freeze for 15 minutes, until firm.

Prepare the sugar cookie dough according to your recipe. Using a medium cookie scoop, scoop dough into your hand. If dough is sticky, lightly flour your hands. Roll into a ball and place on the prepared baking sheet. Use your thumb to make an indentation in the center. Place one frozen cinnamon filling ball into the indentation. Gently press the dough around the filling and re-roll into a smooth ball. Place back on the baking sheet. Repeat with remaining dough and filling.

Bake for 10–12 minutes, or until cookies are set but not overly browned. Remove from the oven and allow cookies to cool completely on the baking sheet before frosting.

In a small bowl, whisk together melted butter, powdered sugar, vanilla, and enough milk or cream to make a spreadable glaze. Spread about 1 teaspoon glaze on top of each cookie. Immediately sprinkle with green, purple, and yellow sanding sugars as desired. Allow glaze to set before serving or storing.

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