Red Hot Cookies Cinnamon Spice (Printer-Friendly Version)
Chewy cinnamon cookies feature melted red hot candies for heat, color, and irresistible texture.
# What You'll Need:
→ Base Dough
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup granulated sugar
03 -
3 large egg yolks
04 -
1 teaspoon pure vanilla extract
05 -
2 cups all-purpose flour, leveled
→ Mix-in
06 -
3/4 cup red hot cinnamon candies, crushed
# Steps to Follow:
01 -
Place red hot cinnamon candies in a zip-top bag and crush using a rolling pin until coarsely ground.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed until light and fluffy.
03 -
Incorporate egg yolks and vanilla extract into the creamed mixture and beat until well combined.
04 -
Gradually add all-purpose flour to the wet mixture, blending at low speed. Continue mixing until a cohesive, slightly crumbly dough forms.
05 -
Gently fold the crushed red hot candies evenly through the dough using a spatula.
06 -
Scoop tablespoon-sized portions of dough and roll into balls. Place onto a parchment-lined baking tray, spacing 2 inches apart. Lightly tap each cookie top to flatten slightly before baking.
07 -
Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes, until edges are lightly golden and centers are just set.
08 -
Let cookies cool on the baking tray for 5 minutes before transferring to a wire rack lined with parchment paper to cool completely.
# Additional Tips:
01 -
Dough may appear dry and crumbly initially; persistent mixing will yield a smooth dough ball.
02 -
Melted candies may spread during baking. Use the back of a spoon to gently reshape cookies directly out of the oven if needed.
03 -
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.