Wednesday, March 5, 2014

King Cake Cookies

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Laissez les bon temps rouler, y’all!!

It’s Cajun for “Let the good times roll!”

I’m not a Cajun, nor French, nor a Louisiana native, but something in that bayou stung me like a bee, and I never wanted to leave.

If my mother is reading this, she will attest to the fact that I feel this way about many places.

But really, come on, they have ranking order:

1. Texas. DUH.
2. Louisiana. Specifically New Orleans, or a bayou.
3. I don’t know. Maybe the Pacific Northwest.

Like, I need to have houses in all these places. Who wants to go in?

So, my childhood best friend and I went to New Orleans for our thirtieth birthdays, and had a blast.
(Seriously, check out my Instagram.)
(Great, now I’m currently craving beignets.)
And I never wanted to leave.
Except to come home to Texas.

Guh, I’m torn.

Anyhooooooo…… I love all things Louisiana, and love me some King Cake, but really, it’s a whole lot of work.

Cookies are so much easier.

So my little take on a King Cake Cookie encompasses pralines and caramel as well.
The Ol’ Bayou is known for their pralines.

But cookie form just makes everything so, so much better.
And, a friendly little tip. In order to avoid spending mucho moola on lots of sprinkles, just buy clear, and dye them like Christina did, on Dessert for Two.
Plus King Cake Cookies are simply based on my regular cookie dough, which you can use to make Salted Caramel Cookies.


And hey, Fat Tuesday was yesterday. But ain’t NOBODY gonna give you a hard time for having a Mardi Gras party late.

Trust me.

mardi gras cookies1

~Peace, Love, and Let the good times roll, y’all

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King Cake Cookies


1 stick butter (1/2 cup), softened
1 stick butter flavored Crisco (1 cup)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
12 oz. caramel chips
3 cups candied pecans, chopped
5 cups flour

1 cup powdered sugar
3 tablespoons milk


In a large bowl, begin by creaming butters and sugars. Once thoroughly mixed, add vanilla and eggs one a time, mixing well after each addition. Add dry ingredients one cup at a time. By the end, the dough will be thick, and it may be necessary to mix by hand. Add in the chopped pecans and caramel chips. Scoop cookie dough into balls, and freeze all dough balls, or bake as desired. Bake at 350 for approximately 12 minutes, until golden.

To make icing:
Stir one cup of powdered sugar with 3 tablespoons milk, or enough to reach desired consistency.

Garnish your cookies with icing and purple, green, and yellow sprinkles.

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One Response to “King Cake Cookies”

  1. 1

    Caroline @ chocolate & carrots — March 6, 2014 @ 5:27 am

    These look fantastic! Such a great celebration treat. 😀

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