King Cake Cookies
A festive twist on the classic King Cake, these cookies are soft, chewy, and decorated with sweet cream cheese icing and colorful sprinkles, perfect for Mardi Gras celebrations.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Spoon-and-level method recommended.
- 1 tsp baking soda Leavening agent.
- 0.5 tsp salt
- 1 tsp ground cinnamon Adds warmth to the flavor.
- 0.5 tsp ground nutmeg
Wet Ingredients
- 0.5 cup unsalted butter, softened Room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup cream cheese, room temperature Ensure it's soft.
Glaze and Decoration
- 1 cup powdered sugar For the icing.
- 2-3 tbsp milk Adjust for desired consistency.
- to taste Purple, green, and gold sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the soft cream cheese until no white streaks remain.
Baking
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Icing and Decoration
- Once cooled, mix the powdered sugar with milk in a bowl until smooth, creating a glaze.
- Drizzle the glaze over the cookies and immediately add the colorful sprinkles before the glaze sets.
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Notes
Store cookies in an airtight container at room temperature for 4-5 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.