Red Hot Cinnamon Cookies (Printer-Friendly)
Chewy cinnamon-sugar cookies filled with spicy red hot candies, bringing heat and festive flair to every bite.
# List of Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
2 large egg yolks, room temperature
03 -
1 cup granulated sugar
04 -
2 teaspoons pure vanilla extract
05 -
2 1/4 cups all-purpose flour
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon baking soda
→ Mix-ins
08 -
2/3 cup red hot cinnamon candies, crushed
# Preparation Steps:
01 -
Place red hot cinnamon candies in a zip-top bag and crush them with a rolling pin until coarsely ground.
02 -
In a large bowl, beat softened unsalted butter with granulated sugar until light and fluffy.
03 -
Add egg yolks and pure vanilla extract to the creamed mixture, blending until fully combined.
04 -
In a separate bowl, whisk together all-purpose flour, kosher salt, and baking soda.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until the dough appears cohesive. Continue blending if it seems dry and crumbly; it will come together.
06 -
Fold the crushed red hot candies into the dough evenly.
07 -
Scoop dough by rounded tablespoons onto a parchment-lined baking sheet. Gently flatten the tops of each portion before baking.
08 -
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden and centers are set.
09 -
Allow cookies to cool on the baking sheet for 5 minutes.
10 -
Transfer cookies to a wire rack lined with parchment paper and cool completely before serving.
# Additional Suggestions:
01 -
If cookies lose their shape or candies ooze out during baking, use the back of a spoon to gently press candies back into the cookies while still warm.
02 -
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze in a freezer-safe container for up to 3 months.