Go Back
+ servings
Mardi Gras cookies made with a cake mix and stuffed with cinnamon.
Print Recipe
4.86 from 28 votes

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.
Prep Time30 minutes
Cook Time35 minutes
0 minutes
Total Time1 hour 2 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 218kcal

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