Imagine a cookie that combines the classic comfort of a sugar cookie with a surprising, fiery twist that'll make your taste buds dance! These Red Hot Sugar Cookies are not just another boring dessert - they're a flavor explosion that will transform your baking game from ordinary to extraordinary. With a perfect balance of sweet, buttery goodness and the iconic cinnamon heat of red hot candies, these cookies are guaranteed to be the star of any gathering, from family game nights to holiday parties.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup red hot candies, crushed
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the crushed red hot candies using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will continue to firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Tips
- Ensure your butter is truly softened (but not melted) for the best cookie texture.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Crush the red hot candies into small pieces to distribute the flavor evenly.
- Don't overbake - the cookies should look slightly underdone when you remove them from the oven.
- Let cookies cool completely to allow the texture to set properly.
- For an extra kick, sprinkle some additional crushed red hot candies on top of the cookies before baking.
- Store in an airtight container to maintain their soft, chewy texture.
- These cookies freeze beautifully, so make a double batch and save some for later!
Nutrition Facts
Calories: 157kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: 5g
Cholesterol: mg
