Red Hot Cookies
Soft cinnamon Red Hot Cookies rolled in sugar. A Valentines Day cookie treat that is both crispy on the outside and soft and chewy on the inside.
Servings: 24
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour 240g
- ⅓ cup Red Hot Candies Crushed
- ⅓ cup Coarse Sugar Garnish Optional
Instructions
- In a large mixing bowl cream Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in the Egg and Vanilla Extract before adding the Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes. Scrape sides of bowl as needed.
- Gradually add the remaining dry ingredients until combined.
- Crush Red Hot Candies and stir them into cookie dough.
- Scoop cookie dough using a medium size #50 cookie scoop.
- Dip the tops of the cookie dough into coarse sugar before placing it on the baking sheet.
- Place Red Hot cookie dough scoops on lined baking sheets with parchment paper and set the oven to 350 degrees.
- Bake cookies for 7-9 minutes. Bake until the edges are set. Do not overbake.
- Allow cookies to cool for a minute before moving them to a wire rack to cool completely.
Notes
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7 ½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 227 Grams |
- Preheated Oven. A preheated oven is best when baking a chewy and soft cookie.
- Room Temperature Ingredients. Softened Butter and room temperature egg are a must when baking.
- Cookie Sheets. Line baking sheets with parchment paper or use baking spray.
- Cookie Dough. Chilling the dough is not necessary with this recipe.
- Storage: Store in a sealed container for up to 7 days. These cookies are best enjoyed within 2-3 days.
- Freezing: Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
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