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

King Cake Cookies with Praline Pecan

King Cake Cookies with Praline Pecan

Yield: makes 2 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

King Cake Cookies with Praline Pecan - Celebrate Mardi Gras with these insanely good King Cake cookies. A honey and cinnamon cookie topped with praline and decorated with yellow, green, and purple sugar.

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.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 142mgCarbohydrates: 41gFiber: 1gSugar: 30gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 38 Comments

  1. Cassie | Bake Your Day

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

    1. bakedbree

      thanks Cassie! It was all Aimee.

      1. dsrtdweler

        About how many cookies does 1 barch make ?

        1. bakedbree

          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.

  2. Katrina @ Warm Vanilla Sugar

    These look so freaking delicious! Awesome idea!

    1. bakedbree

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

  3. amy @ southern sweets and eats

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

    1. bakedbree

      You and me both!

  4. Katrina @ In Katrina's Kitchen

    Genius. That’s what these are.

  5. Courtney

    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™‚

    1. bakedbree

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

  6. Stephanie @ Girl Versus Dough

    Oh my YUM.

    1. bakedbree

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

  7. Jess

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

    1. bakedbree

      thanks for the pin! I love these cookies.

  8. lynn @ the actor's diet

    was just saying that i’m craving king cake!

    1. bakedbree

      I hope that you got one!

  9. Susan

    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!

    1. bakedbree

      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.

  10. Aimee @ Aimee Broussard & Co.

    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!!

    1. bakedbree

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

      1. shelly

        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™‚

        1. bakedbree

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

  11. Kerry

    oo these look so good! πŸ™‚

    1. bakedbree

      they are INSANE.

  12. Alaina @ Fabtastic Eats

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

    1. bakedbree

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

  13. Katie | The Hill Country Cook

    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™‚

    1. bakedbree

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

  14. Angie

    About how many cookies per batch ?

  15. angie

    How many cookies per batch?

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  18. Janet D

    Love this cookies. I’m baking them today. Quick question: Could I make the praline glaze a day ahead and store in the fridge?. Then I would reheat in microwave and ice the cookie the next day when I have time.

    1. Bree Hester

      I’m not sure to be honest, I’ve never tried it. Probably?

  19. Summer

    How many calories are in this recipie and can you use almond flour instead

    1. Bree Hester

      241 and I am not sure, I’ve never made them with almond flour. If you are trying to make them GF, I’d try cup for cup first.

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