If you love a cookie with a delightful pop of spicy cinnamon sweetness, you are in for a treat with this Red Hot Cookies Recipe. These cookies perfectly balance the buttery richness of classic shortbread with the passionate kick of crushed Red Hots candy, all wrapped up in a cozy, melt-in-your-mouth bite. The finishing touch of creamy white chocolate bark adds just the right amount of smooth, sweet contrast that will have you reaching for another one — and then another. Whether you’re baking for a holiday, sending a gift, or just craving a unique homemade cookie, this Red Hot Cookies Recipe will bring warmth and excitement to your kitchen.
Ingredients You’ll Need
The magic behind this Red Hot Cookies Recipe lies in a handful of simple, carefully selected ingredients that each play a crucial role in taste, texture, and vibrant color. From the creamy butter base to the spicy ground Red Hots, every element harmonizes to create that irresistible cookie.
- Unsalted butter (2 sticks): Provides rich flavor and tender texture that melts in your mouth.
- Vanilla extract (1 tsp): Adds a warm, aromatic layer to complement the cinnamon heat.
- Powdered sugar (1/2 cup): Gives sweetness and a smooth bite without graininess.
- Ground Red Hots (1/2 cup): The star ingredient — crushed candy delivers spicy cinnamon flavor and a vibrant red hue.
- Cornstarch (1/4 cup): Ensures a delicate, meltaway texture in each cookie.
- All-purpose flour (1 3/4 cups): The foundation to hold the dough perfectly together.
- White chocolate or almond bark (6 oz): For that lovely creamy dip that balances the fiery Red Hots.
How to Make Red Hot Cookies Recipe
Step 1: Grinding the Red Hots
The first crucial step is transforming your Red Hots candies into a fine powder using a food processor. You’ll want about 1/2 cup of this fiery dust for the dough itself, but grinding a bit extra is smart if you plan to dust or decorate the cookies later. This powder is what infuses the dough with that iconic cinnamon spice and a gorgeous pop of red color.
Step 2: Preparing the Dough
In a large bowl, beat the unsalted butter until it becomes light and creamy. This aeration step guarantees a tender cookie texture. Then add your vanilla extract, powdered sugar, half a cup of your freshly ground Red Hots, cornstarch, and flour. Mix gently but thoroughly until everything binds together. If your dough seems a little crumbly at first, don’t worry — a little extra mixing will bring it all together into a smooth, pliable dough.
Step 3: Shaping and Chilling the Dough
Divide the dough into two equal portions and shape each into a 6-inch log. Wrapping these logs tightly in plastic wrap and refrigerating for at least an hour is essential; chilling allows the flavors to meld and makes slicing much easier, ensuring perfect round cookies that hold their shape during baking.
Step 4: Preheating the Oven and Preparing to Bake
When you’re ready to bake, let the dough sit out a few minutes to ease slicing, then preheat your oven to 350 degrees Fahrenheit. This temperature is ideal for a quick bake that yields cookies with a lovely golden hue but retains their soft, tender crumb inside.
Step 5: Slicing and Baking
Slice your chilled dough logs into 1/2-inch-thick rounds and arrange them about 2 inches apart on a cookie sheet. This spacing lets each cookie bake evenly without crowding. Bake for 10 minutes until just firm to the touch, and allow the cookies to cool on the sheet for five minutes before transferring to a rack or wax paper to finish cooling completely.
Step 6: Adding the White Chocolate Finish
Once your cookies have cooled, melt the white chocolate or almond bark. This can be done gently in a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Dip each cookie partially or drizzle the chocolate over the tops to add a silky sweetness that perfectly balances the cinnamon zing of the Red Hots.
Step 7: Storing Your Cookies
Store your finished cookies in an airtight container. Fun fact: these Red Hot Cookies develop an even stronger cinnamon kick after a day or so, making them truly remarkable to enjoy on day two. Trust me — patience pays off!
How to Serve Red Hot Cookies Recipe
Garnishes
To make your Red Hot Cookies recipe truly pop, consider sprinkling a few extra finely crushed Red Hots over the white chocolate before it sets. This adds an eye-catching red sparkle and an intensified spicy crunch. Fresh mint leaves or a dusting of powdered sugar can also add a beautiful contrast and freshness.
Side Dishes
These cookies pair wonderfully with a cup of hot cocoa or a frothy chai latte, both of which echo the warm spices in the cookies. For a more decadent experience, serve alongside vanilla ice cream or a delicate cream cheese frosting to mellow the heat slightly.
Creative Ways to Present
Try serving these cookies on a festive platter lined with bright red napkins to enhance their vibrant color. You can also plate them stacked with alternating layers of whipped cream and fresh berries for a stunning dessert tower that’s sure to impress guests at any party.
Make Ahead and Storage
Storing Leftovers
The best way to keep those marvelous Red Hot Cookies fresh is to store them in an airtight container at room temperature. They maintain their texture and flavor beautifully for up to a week, and the flavors actually deepen over time, giving you an even more pronounced cinnamon kick on day two or three.
Freezing
If you want to enjoy these cookies later, they freeze wonderfully. Place cooled cookies in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer bag or airtight container. This prevents them from sticking together and keeps the texture intact. They’ll keep for up to three months, so you can always have a spicy sweet treat on hand.
Reheating
To bring your frozen cookies back to life, thaw them at room temperature and, if you like, warm them in a 300-degree oven for about 5 minutes. This little heat burst refreshes their buttery softness and reactivates the delicious aroma of cinnamon and vanilla.
FAQs
Can I use regular cinnamon instead of Red Hots?
While cinnamon is the key flavor, Red Hots provide a unique spicy sweetness and texture that regular cinnamon alone can’t replicate. You can experiment with cinnamon, but the signature red color and candy crunch of Red Hots are what make this recipe special.
Is there a substitute for white chocolate bark?
You can substitute white chocolate chips or any melting chocolate you prefer. Almond bark melts smoothly and is convenient, but pure white chocolate adds a richer, creamier finish to complement the spicy cookies.
How spicy are these cookies?
These cookies have a gentle to medium spicy kick, thanks to the Red Hots. The spice level isn’t overwhelming but gives a fun, warm heat that enhances the sweetness rather than overpowering it.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like flour. Just make sure your blend contains xanthan gum or another binder to help with texture.
Do these cookies get sweeter or spicier over time?
Interestingly, the Red Hot Cookies become spicier as they rest. The cinnamon flavor intensifies after baking and cooling, especially if stored for a day or two, making the experience even more exciting with each bite.
Final Thoughts
There’s something truly special about this Red Hot Cookies Recipe — a perfect mix of warmth, sweetness, and a little fiery flair that will brighten up any cookie platter. I encourage you to try making these cookies soon; they’re simple, fun, and absolutely irresistible. Once you do, I bet they’ll become one of your go-to favorites whenever you want a cookie that stands out with a dash of exciting boldness.
Print
Red Hot Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Red Hot Cookies are a delightful twist on classic sugar cookies, infused with the spicy, cinnamon flavor of crushed Red Hots candies and topped with luscious melted white chocolate bark. These buttery, soft cookies offer a perfect balance of sweet and spicy, making them a unique treat that’s especially popular during the holiday season or whenever you want to add a kick to your dessert lineup.
Ingredients
Cookie Dough
- 2 sticks unsalted butter
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup ground Red Hots (cinnamon candies)
- 1/4 cup cornstarch
- 1 3/4 cup all-purpose flour
Decoration
- 6 oz white chocolate bark or almond bark
Instructions
- Grind the Red Hots: Using a food processor, grind the Red Hots candies until they form a fine powder. Measure out 1/2 cup for the cookie dough and grind a little extra if you want to dust the chocolate on top later.
- Make the Dough: In a large bowl, cream the unsalted butter for several minutes until it’s light and fluffy. Add vanilla extract, powdered sugar, the ground Red Hots, cornstarch, and all-purpose flour. Mix thoroughly until the dough comes together; if crumbly, continue mixing until smooth.
- Shape and Chill the Dough: Divide the dough in half and roll each half into a log approximately 6 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least one hour to firm up the dough.
- Prepare for Baking: Remove the dough from the fridge and let it sit at room temperature for a few minutes. Preheat your oven to 350°F (175°C).
- Slice and Bake: Slice the chilled dough into 1/2-inch thick slices. Arrange the slices on a cookie sheet, spacing them about 2 inches apart. Bake the cookies for 10 minutes, then allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack or wax paper to cool completely.
- Melt and Decorate with Chocolate: Melt the white chocolate bark using a double boiler or microwave in 30-second intervals, stirring in between until fully melted. Decorate each cooled cookie by dipping, drizzling, or spreading the chocolate as preferred. Optionally, dust with extra ground Red Hots candy.
- Storage: Store the cookies in an airtight container. They are best enjoyed after a day as the cinnamon flavor intensifies once cooled completely.
Notes
- Ensure dough is well chilled before slicing to maintain cookie shape while baking.
- Use good quality white chocolate bark for best melting and flavor results.
- Ground Red Hots powder can be used to sprinkle on top of the chocolate decoration for extra cinnamon kick.
- Cookies keep well in an airtight container for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
