Ingredients
Equipment
Method
Make the Dough
- 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.
Make the Cinnamon Filling
- In a small bowl, mix the brown sugar, cinnamon, melted butter, and nutmeg until thick and spreadable.
Assemble the Cookies
- 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.
Bake
- 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.
Make the Icing
- Whisk powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
- The icing should be thick but pourable and spread on its own.
Decorate
- 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.