Mardi Gras Cookies
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
⅓ 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
Directions
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.
