These king cake cookies bring classic Mardi Gras flavor into a soft, cinnamon-filled cookie with traditional powdered sugar icing. If you are missing Carnival season, this is an easy way to bring a little New Orleans comfort into your own kitchen.
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Buttery, soft cookies with warm cinnamon tucked inside. A little almond and vanilla in the dough, topped with sweet powdered sugar icing, and finished with purple, green, and gold.
These king cake cookies actually taste like king cake.
I grew up in New Orleans and lived there for 22 years. My family and I want to move back very soon! Until then, every Carnival season in Oklahoma City makes me miss home a little extra.
So this year, I needed to bring a little Mardi Gras to OKC, starting in my own kitchen.
Why You’ll Love These King Cake Cookies
- They have the soft, tender bite you want, not a crisp cookie texture.
- They have a real cinnamon filling inside, not just a sprinkle of cinnamon on top.
- The icing is the classic powdered sugar style that sets softly, just like traditional king cake.
- They are simple to assemble, and chilling after filling makes them reliable.
- They are perfect for Mardi Gras parties, school treats, or a weekend baking project.
A Quick Note on King Cake History and the Baby
King cake season traditionally begins on Epiphany (Three King’s Day) and runs through Mardi Gras. In New Orleans, king cake is a staple of Carnival season.
Many king cakes include a small baby inside. Whoever finds the baby is said to have good luck, and in many families, they also bring the next king cake. If you are wondering, the answer is yes – you can buy these king cake babies in bulk on amazon!
Ingredients You’ll Need
Cookie Dough
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Egg
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Milk
Cinnamon Filling
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Unsalted butter, melted
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Pinch nutmeg, optional
Traditional King Cake Icing
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Milk
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Almond extract, optional
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Pinch salt
Decorating
What Is the Best Flour for King Cake Cookies?
All-purpose flour is the best choice for king cake cookies. It gives the cookies enough structure to hold the cinnamon filling, while still baking up soft.
Cake flour can make the dough too delicate. Bread flour can make the cookies too chewy.
How to Make King Cake Cookies
Make the Dough
Cream the butter and sugars until light and fluffy. This step builds a soft texture. Mix in the egg, vanilla, almond extract, and milk until smooth. Add the flour, baking powder, and salt and mix just until combined. Do not overmix.
Make the Cinnamon Filling
Stir together the brown sugar, cinnamon, melted butter, and nutmeg if using. Your filling should be thick and spreadable.
Fill and Shape the Cookies
Scoop the dough into 18 equal portions (use a medium cookie scoop if you have it). Flatten each piece into a disc. Place cinnamon filling in the center, then fold the dough around it and roll into a smooth ball. Seal it well so the filling stays inside.
Chill After Assembly
Place the filled dough balls on a baking sheet and cover loosely. Chill for 30 to 45 minutes. This helps the cookies hold their shape and keeps the filling centered.
Bake
Bake at 350 degrees F until the edges look set and the centers still look slightly soft (11-13 minutes). If you wait until the tops look fully firm, the cookies can dry out. Let them cool on the pan for a few minutes, then transfer to a rack to cool completely.
Ice and Decorate
Whisk the icing ingredients until smooth. The icing should be thick but pourable. Spoon icing onto the cooled cookies. Immediately top with purple, green, and gold sanding sugar. Let the icing set before stacking.
Tips for Soft, Bakery-Style Cookies
- Chill the cookies so they set up bakery style.
- Seal the dough fully around the filling to prevent leaks.
- Bake until set on the edges and soft in the center.
- Use almond extract lightly so it stays warm and subtle.
- Ice only once the cookies are fully cooled.
Make-Ahead, Storage, and Freezing
Make Ahead
You can assemble the filled dough balls and refrigerate them overnight. Bake them straight from the fridge.
Freezing
Freeze assembled dough balls on a sheet pan until solid, then transfer to a freezer bag. Bake from frozen and add 1 to 2 extra minutes to the bake time.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store them in a cooler spot so the icing stays set.
Frequently Asked Questions
How to make king cake cookies?
Make a soft enriched dough, add a cinnamon filling, chill the assembled cookies, bake until soft, then top with traditional powdered sugar icing and sanding sugar.
What is the best filling for king cake?
Cinnamon is the most classic and recognizable king cake filling.
What does a king cake taste like?
It tastes buttery and lightly sweet with warm cinnamon, subtle almond and vanilla, and a sweet icing on top.
What is the best flour for king cake cookies?
All-purpose flour gives the best balance of structure and tenderness for king cake cookies.
You May Also Like
If you enjoy this recipe, try out some of my other cookie recipes like:
King Cake Cookies
Ingredients
Equipment
Method
- In a large bowl or stand mixer fitted with paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, almond extract, and milk. Mix until smooth.
- Add the flour, baking powder, and salt. Mix just until combined. Do not overmix.
- In a small bowl, mix the brown sugar, cinnamon, melted butter, and nutmeg until thick and spreadable.
- Scoop the dough into 18 portions using a medium cookie scoop, about 1½ tbsp each. Flatten each portion into a 2½-inch disc.
- Add ½ tsp cinnamon filling to the center. Fold the dough around the filling and roll into a smooth ball, sealing well.
- Place the filled dough balls onto a parchment-lined baking sheet. Cover loosely and chill for 30–45 minutes.
- Preheat oven to 350°F.
- Bake cookies directly from the refrigerator for 11–13 minutes, until edges are set and centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
- The icing should be thick but pourable and spread on its own.
- Spoon icing over completely cooled cookies. Use the back of the spoon to gently guide the icing toward the edges.
- Immediately sprinkle with purple, green, and gold sanding sugar.
- Optional: Let icing set for 15 minutes before serving.
Video
Notes
- Chill after assembly, not just the dough. Chilling the filled cookies helps the dough hold its shape and keeps the cinnamon filling centered as they bake.
- Do not overfill. About ½ tsp of filling per cookie is ideal. Too much filling can leak out and caramelize on the pan.
- Bake for softness, not color. These cookies should look set on the edges but still pale and soft in the center when they come out of the oven. They will continue to set as they cool.
- Almond extract is subtle but important. A small amount gives that classic New Orleans bakery flavor. Too much will overpower the dough.
- Icing consistency matters. The icing should be thick but pourable so it spreads gently on its own without running off the cookie.
- Decorate immediately. Add the sanding sugar while the icing is still wet so it adheres properly and sets cleanly.
- Optional tradition. If adding a king cake baby, place it under a cookie after baking while it's still warm so the baby can go slightly in the cookie so the cookie lays pretty flat (and always warn guests before serving).
- Nutrition (per serving, 18 servings): ~210 calories, 9g fat, 30g carbs, 3g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about King Cake Cookies!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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