Description
Delightfully spicy and sweet, Red Hot Cookies combine the warmth of cinnamon with the unique kick of crushed Red Hot candies, baked to golden perfection for a chewy and flavorful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed Red Hot candies
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and the crushed Red Hot candies; this mixture gives the cookie its sweet and spicy base.
- Cream Butter and Eggs: In a separate large bowl, cream the softened unsalted butter and eggs together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Combine Mixtures: Gradually add the dry ingredient mixture into the creamed butter and egg blend, mixing gently until just combined to avoid overworking the dough.
- Shape the Cookies: Using a tablespoon, drop dollops of cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown. Remove from the oven and let them cool on wire racks before serving to allow flavors to set and cookies to firm up.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Crush the Red Hot candies finely to distribute the spicy flavor evenly throughout the cookies.
- Do not overmix the dough to keep the cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a more intense cinnamon flavor, you can add an additional 1/2 teaspoon cinnamon.
