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King Cake Cookies with Praline Pecan

king cake cookies with praline pecan recipeTomorrow is Mardi Gras. To celebrate, I made these King Cake Cookies with Pecan Praline on top. These cookies are a marriage of two New Orleans delicacies, king cake and pecan pralines. If these are not a celebration, I do not know what is. I originally had these incredible cookies at Mixed (the most fun conference I have ever been to), and have been patiently waiting for Mardi Gras to roll around to make them. Dixie Crystals had a bake off to kick off their Bake It Forward program. Aimee Broussard made these and won the bake off! They are amazing. I love celebrating Mardi Gras, usually I make a king cake with my children, but this year I made these instead.

They are a little more work than I normally do for a cookie, but I guarantee that they are worth the effort. And since I only would make these once a year it is completely doable. If you want to skip a step, feel free to roll the dough into balls and them roll them in the sugar mixture without rolling them into spirals. I am not sure that it a necessary step, but I followed the recipe as it was written. While I was making them, I got the idea that you could make these two ways. You could make them as the recipe states, but you could also make a simple white glaze and decorate them like a teeny king cake. How cute would those be?

king cake cookies with praline pecan recipe1 cup butter, room temperature
1 1/4 cup sugar
2 teaspoons cinnamon
3 egg yolks
1 Tablespoon honey
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Cinnamon Sugar Mixture:

1/4 cup sugar
1 Tablespoon cinnamon

Pecan Praline:

1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 Tablespoons butter
1 1/4 cups pecan halves
1/2 teaspoon vanilla
yellow, green, and purple sprinkles

king cake cookies with praline pecan recipeCream butter, sugar, and cinnamon until light and fluffy.

king cake cookies with pecan praline recipeAdd egg yolks, honey, vanilla, and lemon extract.

king cake cookies with pecan praline recipeAdd flour, baking powder, salt, and cream of tartar. Mix until combined.

king cake cookies with pecan praline recipeRoll dough into golf ball sized balls. Combine sugar and cinnamon on a small plate.

king cake cookies with pecan praline recipeRoll the ball into a 6-inch log and roll into cinnamon sugar mixture.

king cake cookies with pecan praline recipeRoll the log into a spiral shape. Place on a parchment lined baking sheet.

king cake cookies with pecan praline recipeBake in a preheated 350 degree oven for 12 to 16 minutes. Cool completely on a wire rack.

king cake cookies with pecan praline recipeGet started on the praline. Add both sugars to a saucepan. Add evaporated milk.

king cake cookies with pecan praline recipeBring the mixture to a boil over medium heat.

king cake cookies with pecan praline recipeStir in the pecans, butter, and vanilla. Bring to a boil. Take off the heat and let cool for 3 to 5 minutes.

king cake cookies with pecan praline recipeSpoon the praline over the cookies. I made sure each cookie had a generous portion of pecans and then went back around and used the rest of the praline.

king cake cookies with pecan praline recipeMix equal parts of yellow, green, and purple sprinkles in a small bowl.

king cake cookies with pecan praline recipeSprinkle over cookies.

king cake cookies with pecan praline recipe

Print

King Cake Cookies with Praline Pecan


Ingredients

  • 1 cup butter, room temperature
  • 1 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 3 egg yolks
  • 1 Tablespoon honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar

Cinnamon Sugar Mixture:

  • 1/4 cup sugar
  • 1 Tablespoon cinnamon

Pecan Praline:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup evaporated milk
  • 2 Tablespoons butter
  • 1 1/4 cups pecan halves
  • 1/2 teaspoon vanilla
  • yellow, green, and purple sprinkles

Instructions

  1. Cream butter, sugar, and cinnamon until light and fluffy. Add egg yolks, honey, vanilla, and lemon extract. Add flour, baking powder, salt, and cream of tartar. Mix until combined.
  2. Roll dough into golf ball sized balls. Combine sugar and cinnamon on a small plate. Roll the log into a spiral shape. Place on a parchment lined baking sheet.
  3. Bake in a preheated 350 degree oven for 12 to 16 minutes. Cool completely on a wire rack.
  4. Get started on the praline. Add both sugars to a saucepan. Add evaporated milk. Bring the mixture to a boil over medium heat. Stir in the pecans, butter, and vanilla. Bring to a boil. Take off the heat and let cool for 3 to 5 minutes. Spoon the praline over the cookies. I made sure each cookie had a generous portion of pecans and then went back around and used the rest of the praline.
  5. Mix equal parts of yellow, green, and purple sprinkles in a small bowl. Sprinkle over cookies.

 

 

 

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  1. Cassie | Bake Your Day

    February 11th, 2013 at 9:01 am

    I always prefer a cookie over cake – these are a great idea, Bree!

  2. bakedbree

    February 13th, 2013 at 12:35 pm

    thanks Cassie! It was all Aimee.

  3. dsrtdweler

    December 10th, 2013 at 12:17 am

    About how many cookies does 1 barch make ?

  4. bakedbree

    December 14th, 2013 at 5:21 pm

    2 dozen? It depends on big you make them. And there is no need to leave me three comments in a row, I do not answer comments every day, so please be patient.

  5. Katrina @ Warm Vanilla Sugar

    February 11th, 2013 at 9:09 am

    These look so freaking delicious! Awesome idea!

  6. bakedbree

    February 13th, 2013 at 12:34 pm

    It was all Aimee! I cannot take an ounce of credit on this one.

  7. amy @ southern sweets and eats

    February 11th, 2013 at 9:12 am

    These look so yummy! I love anything praline pretty much without fail.

  8. bakedbree

    February 13th, 2013 at 12:34 pm

    You and me both!

  9. Katrina @ In Katrina's Kitchen

    February 11th, 2013 at 9:26 am

    Genius. That’s what these are.

  10. Courtney

    February 11th, 2013 at 9:49 am

    Happy {almost} Mardi Gras, Bree! Here in New Orleans we’re trying to “laissez les bon temps rouler” but the weather has other ideas. Looks like it’ll be a wet one this year! Oh well. I’ll just have to stay inside and eat more. πŸ™‚

  11. bakedbree

    February 13th, 2013 at 12:33 pm

    That is a great way to celebrate as far as I am concerned! Happy Mardi Gras!

  12. Stephanie @ Girl Versus Dough

    February 11th, 2013 at 11:09 am

    Oh my YUM.

  13. bakedbree

    February 13th, 2013 at 12:32 pm

    YUM is right, I had to get these out of the house quickly. πŸ™‚

  14. Jess

    February 11th, 2013 at 12:24 pm

    Pinned these for later! They look amazing! πŸ™‚

  15. bakedbree

    February 13th, 2013 at 12:32 pm

    thanks for the pin! I love these cookies.

  16. lynn @ the actor's diet

    February 11th, 2013 at 12:52 pm

    was just saying that i’m craving king cake!

  17. bakedbree

    February 13th, 2013 at 12:32 pm

    I hope that you got one!

  18. Susan

    February 11th, 2013 at 4:34 pm

    These look soo good! I agree about rolling and twisting the cookie batter, as the frosting obscures the unique pattern that is formed anyway, but I am thinking maybe the balls would need to be slightly flattened before baking? If I have time tomorrow, I will be mixing these up. Thanks!

  19. bakedbree

    February 13th, 2013 at 12:31 pm

    Probably, but these remind me of a Snickerdoodle, and I do not flatten those. So I guess you would have to bake off a test cookie to see.

  20. Aimee @ Aimee Broussard & Co.

    February 11th, 2013 at 9:00 pm

    Aaahhh, you made my cookies and they look fantastic!! I’ve also made them with a more traditional king cake glaze, but for Mixed I wanted to go big & obnoxious! Hope you are doing well!!

  21. bakedbree

    February 13th, 2013 at 12:25 pm

    I love big and obnoxious!!! Thanks for the great recipe, it will be a new tradition in my home. Thanks Aimee!

  22. shelly

    January 10th, 2015 at 11:58 am

    I made these last night… the taste is phenomenal!! I also tried a traditional glaze (my preference over the praline) but the praline was just as big of a hit! One question: mine spread out to be really large cookies as compared to the ones pictured. Should I have added more baking powder to “fluff” them up more? thanks so much… great recipe!!! πŸ™‚

  23. bakedbree

    January 12th, 2015 at 11:25 am

    I really don’t know. Usually spreading is a butter issue. Or a mis-measurement.

  24. Kerry

    February 12th, 2013 at 2:55 pm

    oo these look so good! πŸ™‚

  25. bakedbree

    February 13th, 2013 at 12:23 pm

    they are INSANE.

  26. Alaina @ Fabtastic Eats

    February 18th, 2013 at 9:14 pm

    WOW! These cookies look wonderful!! What a great dessert!

  27. bakedbree

    February 21st, 2013 at 11:18 pm

    These are so good, I had to get rid of them or I would have eaten them all.

  28. Katie | The Hill Country Cook

    February 20th, 2013 at 10:44 pm

    I totally forgot about these great cookies from Mixed. I wanted so badly to make a King Cake this year, and didn’t have time. I DID have time for these cookies… if I would’ve remembered! Looks great πŸ™‚

  29. bakedbree

    February 21st, 2013 at 11:13 pm

    I wish that I could have! I was OBSESSED with them! Thanks Katie!

  30. Angie

    December 10th, 2013 at 12:20 am

    About how many cookies per batch ?

  31. angie

    December 10th, 2013 at 12:23 am

    How many cookies per batch?

  32. 15 Yummy Mardi Gras Recipes - Love and Marriage

    January 22nd, 2018 at 4:56 pm

    […] King Cake Cookies With Praline Pecan – Baked […]

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