The thick VANILLA ICING will cover any cinnamon that's oozed out ~ or any imperfections when you've rolled them up. Then sprinkle bands of PURPLE ~ GOLD ~ GREEN colored / Sparkling sugar across the top. Each cookie is about 4-5" inches across and almost 1/2" thick.
BUT WAIT! You'll have an egg white leftover from this recipe, and at least a half-hour chill time for the cookie dough. So, I made MARDI GRAS BOURBON SUGARED PECANS during that time. They need 1 egg white, and take 30 minutes to bake. These are a version of the ones that I made during the Fall, and are totally addicting! (Perfect gift for men, who you can never figure out what to give ~ so my son-in-law is also getting a pound of these for his birthday.) Button link below for recipe.
MARDI GRAS King Cake CINNAMON SUGAR COOKIES
3 cup flour………………………..1/2 cup (8 TB) butter, room temp
1 cup granulated sugar……….....1 whole egg
1 egg yolk…………………….…..3/4 cup sour cream or Greek yogurt
2 tsp. vanilla extract……….……1/4 tsp ground cinnamon
1/2 tsp baking powder…….……1/4 tsp baking soda
1/4 tsp salt
1/4 (4 TB) cup butter, melted
2 TB cinnamon………………….1/2 cup dark brown sugar
2 cup powdered sugar……….1 tsp. vanilla
Up to about 1/4 milk (any kind ~ I like unsweetened vanilla almond or cashew milk ~ you can even use a flavored liquid coffee creamer like French Vanilla, Italian Sweet Creme or Cream Brulee)
Colored Sugar crystals in purple & green
Edible Gold Glitter
Beat butter and sugar on medium-high speed in electric mixer until fluffy. Add egg plus egg yolk ~ beat until mixed well.
Add sour cream and vanilla ~ beat on low, until mixed well. Scrape down bowl & paddle. Then add the cinnamon, baking powder, baking soda & salt ~ mix in for about 30 seconds. Gradually add the flour (1 cup at a time), until slightly incorporated ~ then mix on medium until well combined. (It should somewhat come together around the paddle, after a couple of minutes.) If it seems too dry, add a quick splash (maybe 1 TB) milk. Cover bowl with plastic wrap and refrigerate for about half an hour (more is fine).
Meanwhile, mix together the dark brown sugar and cinnamon in a small bowl and set aside. Put the melted butter next to it, with a pastry brush.
Whisk together the powdered sugar, milk, and vanilla in a small bowl. Start with about 1 TB milk, and keep adding a little more (as needed to get desired smooth, thicker icing consistency). Set aside.
Preheat oven to 375. Line baking sheets with parchment paper and set aside
Sprinkle a little flour on a silpat mat or rolling dough surface. Scoop out 1 muffin-scoop measure (ice cream scoop) cookie dough and roll it into a rectangle about 10” x 4-1/2”. Brush with melted butter; then sprinkle with cinnamon sugar. Then roll it up tightly (like for cinnamon rolls).
Use your hands to twist each end of the cookie dough in the opposite directions, so it’s twisted (ok if the cinnamon shows). Bring both ends together to make a circle and press gently the ends together. Put it on the prepared baking sheet. Repeat with the rest of the dough.
Bake for 9-12 minutes, until they’re just beginning to slightly turn golden on the edges. Remove from oven and let them cool a few minutes on the pan ~ before removing to racks or paper to cool completely.
When the cookies are cooled, spread with the icing ~ make bands of GOLD ~ PURPLE ~ GREEN colored sugar / edible glitter across the top
Makes 10-12 LARGE cookies