Red Hot Cookies
Red Hot Cookies have crushed cinnamon candies in the dough, extra candies on top, and a powdered sugar coating for a sweet treat with a little spicy kick.
Servings: 10 people
Equipment
- Measuring cups & spoons
- mixing bowls
- Electric mixer
- whisk
- Rubber spatula
- Zip-top bag
- Rolling Pin
- Small cookie scoop
- baking sheet
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 Tablespoon cream cheese softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Red Hots cinnamon candies divided
- ½ cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Place ¼ cup of the Red Hots in a zip-top bag, seal, and crush gently with a rolling pin into coarse bits, leaving the remaining ¼ cup whole for topping.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and cream cheese until the mixture is light, smooth, and fluffy.
- Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and beat on low speed just until combined into a soft dough.
- Gently fold the ¼ cup of crushed Red Hots into the dough using a rubber spatula. Cover and chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Place the powdered sugar into a small shallow bowl. Using a small cookie scoop or spoon, portion the chilled dough and roll into 1-inch balls. Roll each ball in the powdered sugar until completely coated.
- Arrange the dough balls on the prepared baking sheet, spaced about 2 inches apart. Lightly flatten each ball with your fingers or the bottom of a glass, then press 2 to 3 whole Red Hots firmly into the center of each dough ball.
- Bake for 9 to 11 minutes, until the edges are set. Do not overbake. The centers should still look soft and pale.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
This recipe makes about 20 cookies.
- Storing: Once the cookies have cooled completely, place them in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to prevent sticking. The cinnamon candies may become tacky over time, particularly in a humid kitchen.
- Freezing: Freeze completely cooled cookies in a freezer-safe container for up to 2 months for best texture. Place parchment paper between layers to protect the powdered sugar coating and candy decorations.
- Thawing: Let the cookies thaw in their covered container at room temperature. Keeping the container closed during thawing can help reduce condensation on the candies and powdered sugar.
- Making ahead: Prepare the cookie dough up to 24 hours in advance and refrigerate it in a covered container. When ready to bake, portion the dough, roll it in powdered sugar, and add the whole candies. If the chilled dough is too firm to scoop, let it rest at room temperature briefly.
- Freezing Dough: You can freeze undecorated dough balls for up to 2 months. Thaw them in the refrigerator, then roll in powdered sugar and decorate before baking.