Red Hot Cookies Cinnamon Spice

Chewy spicy Red Hot Cookies are just what your holiday cookie tray has been missing. With leftover red hot cinnamon candies and a quick sugar cookie base this recipe transforms nostalgic candy into a chewy colorful treat with a real kick. I stumbled onto this combo after Christmas one year and now everyone expects a batch of these at Valentine’s and winter parties.

The first time I made these on a snowy night my house smelled like cinnamon and sugar and tasted even better These have now become a must bake for any winter cookie exchange I host

Ingredients

• Unsalted butter: room temperature so it blends easily and creates a soft dough Choose real butter for best results
• Egg yolks: just the yolks make the cookies super chewy Save the whites for meringues or omelets
• Vanilla extract: real vanilla provides depth Homemade or quality storebought makes a difference
• All purpose flour: spooned into the measuring cup Avoids a dense dough by not overmeasuring
• Red hot cinnamon candies: crushed to pulse their hot flavor and add signature chew Put them in a zip bag and smash with a rolling pin
• Granulated sugar: for necessary sweetness and classic sugar cookie taste Choose fine textured sugar for even blending
• Baking powder: supports a light rise and tender cookie Only use fresh for good lift
• Salt: just a pinch to balance out the sweet and hot Flaky sea salt also works for a touch of crunch

Instructions

Make the Dough:

Combine softened butter and granulated sugar in a large mixing bowl Beat until smooth and creamy about three minutes Sift in egg yolks and vanilla extract and continue beating until fully blended Gently add flour baking powder and salt The dough will appear crumbly and dry at first Persist with mixing until it pulls together into a cohesive soft dough ball

Crush the Red Hots:

Pour the red hot candies into a sturdy zip top bag Use a rolling pin to pound and crush them into small pieces but not powder Fold these crushed candies evenly into the dough so every bite has bursts of cinnamon heat and color

Shape and Prepare Cookies:

Line a baking sheet with parchment paper for easy release Scoop tablespoon sized balls of dough Rolling them lightly in your palms helps shape them Press each dough ball gently with your fingers to flatten the surface so they bake evenly and the candies stay close to the surface

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit Place cookie sheets in the center rack Bake for ten to twelve minutes watching for golden edges and slightly set centers If candies melt and ooze out use the back of a spoon to push them back into the cookie shapes

Cool and Store:

Let the cookies rest on the pan for five minutes to firm up Carefully move them to a parchment lined wire rack to finish cooling This keeps the melted candies from sticking to the rack Store completely cooled cookies in an airtight container

Every time I crush red hots for this dough the scent takes me straight back to the first batch I made for my family The combination of melty red candy and the comforting sugar cookie base got everyone talking and laughing long after dessert

Storage Tips

Once baked cool the cookies fully before storing Stack them between parchment layers in an airtight tin or plastic container to prevent sticking For longer storage freeze cookies in a single layer in freezer bags and thaw at room temp Avoid refrigerating as this dries out the crumb

Ingredient Substitutions

No red hot candies on hand Try spicy cinnamon imperials or even crushed cinnamon hearts Opt for a gluten free flour blend if you want the cookies gluten friendly For extra flavor swap in a little almond extract

Serving Suggestions

These cookies are perfect with hot chocolate or coffee for a warming treat A small plate of red hot cookies makes a fun dessert for Valentine’s parties or as a spicy snack on a cold day Serve them alongside classic sugar cookies to let guests choose their own adventure from mild to fiery

Cultural and Historical Context

Red hot candies date back many decades as a classic American treat often found in old fashioned candy jars Adding them to cookies is a creative twist that nods to vintage Valentine’s traditions and brings the nostalgia of childhood cinnamon sweets to modern bakers

Seasonal Adaptations

Swap in pastel cinnamon candies for spring events Use holiday shaped cookie cutters for festive trays Pair with white chocolate chips for extra sweetness

Success Stories

Friends who profess not to like spicy treats always grab a second cookie Kids even love helping crush the red hots right before baking Once you bring these to a potluck someone will always ask for the recipe

Freezer Meal Conversion

To bake from frozen shape dough balls and flatten place on a tray and freeze solid Transfer to a freezer bag When ready to bake add two extra minutes to the oven time Straight from freezer to hot cookies in minutes

These chewy spicy cookies will stand out on any tray With every batch your friends and family will ask for them year after year

Common Questions About Recipes

→ How do you crush red hot candies for the dough?

Place the candies in a zip-top bag and smash with a rolling pin for even pieces to mix into the dough.

→ What gives these cookies their chewy texture?

Using egg yolks instead of whole eggs creates a richer, chewier texture, especially paired with melted candies.

→ Can you use imitation vanilla extract?

Pure vanilla is recommended for deeper flavor, but imitation extract works in a pinch with a slightly different taste.

→ How can you keep candies from sticking to the cooling rack?

Cool cookies on parchment-lined wire racks to prevent melted candy from sticking and to ease cleanup.

→ How should these cookies be stored?

Once cooled, store in an airtight container at room temperature for up to a week, or freeze for longer shelf life.

→ Do you need to flatten the dough before baking?

Gently tap the tops before baking for even spreading and the best texture.