Description
Delightfully spicy and sweet, Red Hot Cookies combine the warm flavors of cinnamon and the fiery kick of crushed Red Hot candies baked into a soft, chewy cookie. Perfect for those who love a unique, bold twist on classic cinnamon sugar cookies, these treats are easy to make and sure to impress with their vibrant color and distinct taste.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup crushed Red Hot candies
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and crushed Red Hot candies. Mix well to distribute the spices and candy evenly.
- Cream Butter and Eggs: In another bowl, beat the softened unsalted butter and eggs together until the mixture is light and fluffy, which helps create a tender cookie.
- Combine Mixtures: Gradually add the dry ingredient mixture to the butter and egg mixture. Stir gently until just combined to avoid over-mixing which can make the cookies tough.
- Shape Cookies: Using a tablespoon, drop dollops of the dough onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden brown.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving.
Notes
- For a spicier kick, add an extra 1/4 cup of crushed Red Hot candies.
- Make sure the butter is softened but not melted for best creaming results.
- These cookies store well in an airtight container for up to 5 days.
- If desired, drizzle with white chocolate for a sweet contrast to the spice.
