King Cake Cinnamon Sugar Cookies

 

Prep Time: 45 minutes
Chill Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 1 hour 10 minutes
Yield: About 22 cookies
Category: Dessert

Notes After Making

Add

Ingredients

Cinnamon Filling

  • ¼ cup butter, melted (56 g)
  • ¾ cup packed brown sugar (160 g)
  • 2 teaspoons cinnamon
  • 1 plastic baby (optional, for Mardi Gras tradition)

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

Instructions

Prepare the Cinnamon Filling

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

In a small bowl, combine melted butter, brown sugar, and cinnamon until smooth.

If using a plastic baby, place it into the center of one cinnamon filling portion.

Divide the filling mixture into approximately 22 small portions and roll each portion into a ball. Place the cinnamon filling balls on a parchment-lined baking sheet and freeze for 15 minutes, until firm.

Assemble the Cookies

Prepare sugar cookie dough according to your recipe.

Using a medium cookie scoop, portion the dough and roll each piece into a ball. If the dough is sticky, lightly flour your hands.

Place a dough ball on the prepared baking sheet. Use your thumb to create an indentation in the center.

Place one frozen cinnamon filling ball into the indentation. Gently press the cookie dough around the filling, sealing it completely, then roll into a smooth ball.

Repeat with the remaining dough and cinnamon filling.

Bake

Bake for 10–12 minutes, until the cookies are set but not heavily browned.

Allow cookies to cool completely on the baking sheet before adding the glaze.

Add the Glaze

In a small bowl, whisk together melted butter, powdered sugar, vanilla extract, and enough milk or cream to create a smooth, spreadable glaze.

Spread about 1 teaspoon of glaze over each cooled cookie.

Immediately sprinkle with green, purple, and yellow sanding sugars.

Allow the glaze to set before serving or storing.

Jessica’s Notes

Make Ahead

  • Cinnamon filling balls can be prepared up to 2 days ahead and stored covered in the refrigerator or frozen until ready to use.
  • Cookie dough can be prepared ahead and refrigerated according to the dough recipe instructions.
  • Baked cookies can be glazed the day before serving.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Freezer-Friendly

Freeze baked, unglazed cookies for up to 3 months. Thaw at room temperature, then glaze and decorate before serving.

Variations

  • Add ¼ teaspoon almond extract to the cookie dough for a bakery-style flavor.
  • Mix a pinch of salt into the cinnamon filling to enhance the brown sugar flavor.
  • Use cream cheese frosting instead of glaze for a richer cookie.
  • Add finely chopped pecans to the cinnamon filling for a praline-inspired version.
  • Skip the plastic baby for a traditional cinnamon sugar cookie.

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