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
Scale
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.