Mardi Gras King Cake Jumbo Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup (2 sticks) salted butter, cold and cubed
02 -
3/4 cup granulated sugar
03 -
3/4 cup packed light brown sugar
04 -
2 large eggs, cold
05 -
2 3/4 cups all-purpose flour
06 -
2 tablespoons cornstarch
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon nutmeg
11 -
1 teaspoon vanilla extract
12 -
1/2 teaspoon almond extract
→ Mix-ins and Toppings
13 -
1/2 cup cream cheese chunks (cold, cut into small pieces)
14 -
3/4 cup white chocolate chips
15 -
1/2 cup purple, green, and gold sprinkles (Mardi Gras colors)
16 -
1/2 cup purple, green, and gold sanding sugar
# Instructions:
01 -
Preheat the oven to 410°F. Line two baking sheets with parchment paper.
02 -
In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until smooth but not over-creamed (1-2 minutes).
03 -
Mix in the eggs one at a time, then add the vanilla and almond extracts.
04 -
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet mixture and mix until just combined.
05 -
Gently fold in the cream cheese chunks, white chocolate chips, and Mardi Gras-colored sprinkles.
06 -
Divide the dough into large balls, about 5-6 oz each. Don't flatten the dough, lightly shape them into a circle and keep them tall to get the thicker style cookie. The dough should remain in tall, loose spheres.
07 -
Place 3-4 dough balls on the prepared baking sheet, spacing them apart. Add the sanding sugar in stripes onto the tops of each cookie. Keep the remaining dough in the fridge until ready to bake.
08 -
Bake for 9-12 minutes, until the edges are golden but the centers are slightly underdone.
09 -
Let the cookies cool on the sheet for about 30 minutes and then move them to wire racks to cool completely. Meanwhile, place the next set of cookies on the other baking sheet and repeat the baking process.
10 -
Let the cookies cool completely before eating! Since they're jumbo, they need time to set—plus, the texture improves as they cool.
# Notes:
01 -
Using cold butter and cold eggs is key to creating thick, bakery-style cookies that don't spread too much.
02 -
The cream cheese chunks create pockets of tangy flavor that mimic the cream cheese filling in a traditional king cake.
03 -
These cookies are best when allowed to cool completely, as the texture improves and the flavors develop.