Super Easy Mardi Gras Cookies - Practically Homemade (2024)

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ByJune Albertson-DickPublished

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Now you can make Super Easy Mardi Gras Cookies at home. Bring the festive New Orleans celebration to your kitchen with the flavors of traditional king cake in a cookie. The best part is that they start with a cake mix and come together quickly.

Super Easy Mardi Gras Cookies - Practically Homemade (1)
Table of Contents
  • What goes into this recipe
  • Sugar Cookies and Filling
  • Icing
  • Variations
  • How to make Mardi Gras Cookies with a Cake Mix
  • Expert Tips
  • Storage and Freezing
  • Recipe FAQs
  • Do you love fun cake mix cookies? Try these awesome recipes…
  • Easy Mardi Gras Cookies made with a Cake Mix

There are a few things that make these festive Mardi Gras cookies amazing. First of all, the flavor! It is based on the taste of a King Cake which is the traditional cake of Mardi Gras.

Although king cakes can be any flavor, the traditional taste is similar to a cinnamon roll, like this Cinnamon Roll Cookie. The cake is also covered in yellow/gold, green and purple sprinkles, just like these King Cake cookies.

The cookie starts with a vanilla base and is then stuffed with a cinnamon roll filling.This combination gives you all of the flavor you expect with a super fun cinnamon surprise inside. If you love surprises try this Black Bottom Bundt Cake!

A quick glaze and colored sprinkles finish this Mardi Gras Cookie perfectly. In fact, you will feel like you are eating it in a bakery on Bourbon Street in New Orleans.

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What goes into this recipe

Super Easy Mardi Gras Cookies - Practically Homemade (2)

Sugar Cookies and Filling

  • Vanilla Cake Mix: To get a delicious and good cookie base, vanilla cake mix is always a fabulous way to start.
  • Butter: Added in both the filling and the frosting. The butter binds the cinnamon roll filling ingredients together.
  • Brown Sugar: You can use a light or dark brown sugar for the filling of this cookie. Just remember that the dark brown sugar will make the filling a deeper color with a bit of a richer flavor profile.
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Icing

  • Powdered Sugar: To get a super smooth consistency sift the powdered sugar before adding it to the recipe..
  • Milk: I suggest 2 percent or whole milk to give the icing a great flavor. Heavy cream can also be used in place of the milk.
  • Sanding Sugar: To get the traditional Mardi Gras colors on the cookie it is important to have a yellow/gold, green and purple sanding sugar.

See recipe card for full information on ingredients and quantities.

Variations

  • Make a cream cheese frosting for the cookies before adding the colored sugar.
  • Melted white chocolate would also be delicious!
  • A touch of almond extract to glaze would add an extra layer of flavor that perfectly compliments the cinnamon.

How to make Mardi Gras Cookies with a Cake Mix

  1. Combine melted butter, brown sugar and cinnamon in a small bowl. Divide the cinnamon filling into 22 pieces and roll each piece in a ball. Place them on a parchment lined baking sheet and freeze for 15 minutes.
  2. While the filling is freezing, combine the vanilla cake mix, eggs and vegetable oil in a large bowl. Use a hand held mixer to mix the ingredients until you have a thick dough. Use a medium cookie scoop to scoop mounds of dough into your hand {if the dough is too sticky use a little flour to flour your hand}. Roll it into a ball and place on a silicone mat {or parchment paper} lined baking sheet. Use your thumb to press an indentation into the center.
Super Easy Mardi Gras Cookies - Practically Homemade (4)
  1. Take one of the frozen cinnamon balls and place it into the indentation.
  2. Use your fingers to work the dough around the cinnamon ball and roll the cookie dough in a large ball.
Super Easy Mardi Gras Cookies - Practically Homemade (5)
  1. Bake in a 350 degree oven for 10-12 minutes or until set and baked through. Allow the cookies to cool on the baking sheet. This is a good trick for not over baking cookies like we do in this Thick Chocolate Chip Cookie recipe.
  2. Once the cookies are cooled combine the melted butter, powdered sugar, vanilla extract and enough milk to create a spreadable glaze frosting. To finish the cookies, spread about a teaspoon of frosting on top of each cookie. Top with green, gold and purple sanding sugar while the frosting is still wet. Allow the cookies to set up for a while before stacking.
Super Easy Mardi Gras Cookies - Practically Homemade (6)

Expert Tips

  • Freeze the filling before adding it to the middle of the cookies. This will make wrapping the dough around it so much easier. I use the same technique for this Chocolate Cheesecake Cookie recipe.
  • Lightly flour your hands before working with the dough if the cookie dough is too sticky. It doesn’t take a lot of flour but it can make a big difference when it comes to forming the cookie dough into a ball.
  • Don’t over bake the cookies. Bake the cookies until they are set but not too brown. If you over bake the cookies then the inside cinnamon section will be hard once they have cooled.
  • Be sure that the Mardi Gras Cookies are completely cooled before adding the frosting. If you add the frosting too early it will melt.
  • If you can’t find the right color sanding sugar skip it or make your own. Katie over at Scrambled Chefs has a wonderful post and photos on exactly how to do this.

Storage and Freezing

Store: The best way to store these cookies is in an airtight container at room temperature with a piece of parchment or wax paper between layers. This will ensure that the cookies do not stick together.

Freeze: Yes, these cookies freeze well for up to three months as long as they are packaged well and airtight.

Recipe FAQs

Can I make this Mardi Gras cookie recipe in advance?

Yes, you can make these a day or two in advance. They keep well at room temperature for up to 4 days.

What if I can’t find the right color of sanding sugar?

Sometimes it can be hard to find the exact color of sanding sugar that you want or need. Most grocery stores have a good variety but if you find yourself needing a color they don’t have you can make your own.

Granulated sugar, gel food coloring and quick bake in the oven is all you need to accomplish it. Katie over at Scrambled Chefs has a wonderful post and photos on exactly how to do this.

Super Easy Mardi Gras Cookies - Practically Homemade (7)

Do you love fun cake mix cookies? Try these awesome recipes…

  • Copycat Cookies: Subway’s Raspberry Cheesecake Cookies
  • Hostess Cupcake Cookies Recipe with a Cake Mix
  • Copycat Cookies:Crumbl Chilled Sugar Cookie Recipe made with a Cake Mix
  • Easy German Chocolate Cake Mix Cookies

Did you try this recipe?
Leave a ⭐️ reviewbelow andtag @practicallyhomemadeonPinterest!

Super Easy Mardi Gras Cookies - Practically Homemade (12)

Easy Mardi Gras Cookies made with a Cake Mix

Turn a cake mix into festive and fun Mardi Gras Cookies that have all of the flavors of a King Cake with only a few easy steps.

Course: Dessert

Cuisine: American

Author: June Albertson-Dick

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 2 minutes minutes

Servings: 22 cookies

Calories: 218kcal

4.86 from 27 votes

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Ingredients

Cinnamon Filling

  • ¼ cup butter {melted}
  • ¾ cup brown sugar {packed}
  • 2 teaspoons cinnamon

Vanilla Cookies

  • 1 box vanilla cake mix {15.25 ounce}
  • 2 eggs
  • cup vegetable oil

Glaze Frosting

  • 2 tablespoons butter {melted}
  • 1 cup powdered sugar
  • 2 tablespoons milk {or heavy cream}
  • ¼ teaspoon vanilla extract

Topping

  • 3 tablespoons green sanding sugar
  • 3 tablespoons purple sanding sugar
  • 3 tablespoons yellow sanding sugar

Instructions

  • Preheat the oven to 350°.

Cinnamon Filling

  • Combine the melted butter, brown sugar and cinnamon in a small bowl. Divide the mixture into 22 mounds and roll in your hands to make them round. Place on a baking sheet that is covered with parchment and freeze for 15 minutes.

Vanilla Cookies

  • In a large bowl combine the vanilla cake mix, eggs and vegetable oil. Use a hand held mixer {or by hand} and mix until you have a thick dough. Use a medium cookie scoop to scoop mounds of dough into your hand {if the dough is too sticky use a little flour in your hand}. Roll the mound into a ball and place onto a silicone mat {or parchment} lined baking sheet. Use your thumb to make an indentation. Take one of the frozen cinnamon filling balls and place inside the indentation. Use your fingers to press the dough around the cinnamon filling and roll into a ball. Place back onto the baking sheet.

  • Bake for 10-12 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.

Glaze Frosting

  • Once the cookies are cool, combine the melted butter, powdered sugar, vanilla extract and enough milk {or heavy cream} to make a spreadable frosting. Spread about 1 teaspoon of frosting on top of each cookie and then top with sanding sugar as desired.

Notes

  • Freeze the filling before adding it to the middle of the cookies. This will make wrapping the dough around it so much easier.
  • Lightly flour your hands before working with the dough if the cookie dough is too sticky. It doesn’t take a lot of flour but it can make a big difference when it comes to forming the cookie dough into a ball.
  • Don’t over bake the cookies. Bake the cookies until they are set but not too brown. If you over bake the cookies then the inside cinnamon section will be hard once they have cooled.
  • Be sure that the cookies are completely cooled before adding the frosting. If you add the frosting too early it will melt.
  • If you can’t find the right color sanding sugar skip it or make your own. Katie over at Scrambled Chefs has a wonderful post and photos on exactly how to do this.

Nutrition

Serving: 1cookie | Calories: 218kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 199mg | Potassium: 34mg | Fiber: 1g | Sugar: 26g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

Super Easy Mardi Gras Cookies - Practically Homemade (2024)

FAQs

How to make chewy vs crunchy cookies? ›

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

What ingredient makes cookies stick together? ›

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.

How to make perfect cookies every time? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What ingredient contributes most to the texture of a crisp cookie? ›

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why are my homemade cookies hard the next day? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Can you leave homemade cookies out overnight? ›

Cookies left out overnight are at risk of microbial contamination, especially if they contain perishable ingredients like eggs or dairy. Harmful bacteria, such as Salmonella, can multiply rapidly in these conditions, potentially causing foodborne illness if consumed.

What cookie has the longest shelf life? ›

Almond biscotti is known for its excellent shelf life due to the double baking process, which removes most of the moisture and makes them crisp and dry. When stored in an airtight container, these cookies can stay fresh for several weeks, making them an excellent choice if you want to have cookies that last longer.

What not to do when making cookies? ›

15 Common Cookie Baking Mistakes You Might Be Making
  1. Your cookies aren't baking evenly. ...
  2. You use eggs straight from the fridge. ...
  3. You use the wrong kind of flour. ...
  4. You measure flour the wrong way. ...
  5. You soften butter too much — or not enough. ...
  6. You use stale baking powder or baking soda. ...
  7. You overwork the dough.
Nov 4, 2020

What is the secret for good cookies? ›

Chilling the dough not only improves the texture and appearance of cookies but also concentrates their flavor. Cookies made from chilled dough won't spread as much and they even brown better in the oven. Most drop cookies, especially chocolate chip cookies, benefit from chilling for at least 30 minutes before baking.

What makes cookies chewy and not hard? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Why are my cookies hard instead of chewy? ›

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

How do I change the texture of cookies? ›

By adjusting key ingredients, you can change the texture of any cookie recipe.
  1. If you want chewy cookies, add melted butter. ...
  2. If you want thin, candy-like cookies, add more sugar. ...
  3. If you want cakey cookies, add more eggs. ...
  4. If you want an open, coarse crumb and craggy top, add baking soda.
Oct 20, 2023

What keeps cookies chewy? ›

There are a few ways to keep cookies chewy and soft. Store them at room temperature in an airtight container. If you notice the cookies are starting to harden, add a slice of bread or a few marshmallows to the bag, the moisture from the bread or marshmallows should soften the cookies within a few hours.

How do you make dry cookies chewy? ›

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

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