Red Hot Cookies
User Reviews
4.8
Red Hot Cookies
Description
These cookies are made by crushing cinnamon candies and mixing them into a sugar and butter base whipped with vanilla and egg. Dry ingredients including flour, baking powder, soda, and salt are folded in just until combined, ensuring tender cookies. Rolling dough balls in powdered sugar before baking gives the cookies a delicate, sugary crust after baking.
Baking at 350°F for 9 to 11 minutes until the bottoms barely brown preserves a soft center and prevents over-browning. The cinnamon candies inside melt slightly, offering cinnamon heat and flavor pockets throughout the cookie. The finished cookies are matte rather than glossy.
These cookies are ideal as a holiday or festive sweet treat, pairing well with milk or hot beverages. They provide a spicy cinnamon note balanced by the sweetness of the sugar coating and dough.
Using lighter baking sheets or parchment paper helps prevent premature browning. Adjust baking time slightly if using darker pans to avoid over-baking.
Ingredients
- 3 tbsp Cinnamon candy crushed, Red Hots brand
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg whole
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° F. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.
- Place Red Hots into a plastic food storage bag and crush using a rolling pin. Set aside.
- In a large bowl, cream butter and sugar together with a hand mixer (or stand mixer) until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again.
- Place all ingredients (excluding the powdered sugar) in a small bowl and give them a stir to combine. Add them into the bowl of wet ingredients and slowly mix until just combined. Scrape sides of bowl and mix again briefly.
- Stir in crushed candy.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes* or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Notes
- When using darker nonstick baking trays, reduce the baking time by approximately 2 minutes to prevent over-browning.
- For best results, bake on light-colored baking sheets lined with parchment paper or silicone mats to promote even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 67mg | 3% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 128IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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