Red Hot Cookies

4.77 from 60 votes

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Red Hot Cookies are sweet, spicy, chewy, and basically perfect cookies. Great for gifting and they’re just perfect for Christmas or Valentine’s Day! Inspired by my original award-winning Lemon Crinkle Cookies, these will make a spicy addition to your dessert platters!

BD Red Hot Cookies stacked

These Red Hot Cookies are chewy, spicy cinnamon cookies that I’m seriously in love with! They are made just like my Candy Cane Cookies, but instead of crushing up candy canes, I crushed up some Red Hots. The candy softens in the oven, leaving these cookies perfectly moist and tender with just the right amount of cinnamon spice. You’ll love them!

Main Ingredients Need

Aside from needing to grab some Red Hots, you probably have the rest of the ingredients in your pantry.

  • Red Hots Cinnamon Candies – crushed. These are hard yet chewy cinnamon-flavored candy.
  • Butter – softened. Use real butter for these cookies, instead of butter-flavored Crisco or margarine.
  • Granulated Sugar – to sweeten.
  • Vanilla Extract – used for flavoring.
  • Egg – for structure and texture.
  • Baking Powder + Baking Soda – this gives the cookies their rise and texture.
  • Salt – balances out the sweet flavor
  • All Purpose Flour– this fills out the cookie and gives it some structure.
  • Powdered Sugar – aka confectioner’s sugar for rolling the dough in powdered sugar puts the crinkle onto these Red Hot Cookies.
BD Red Hot Cookies Ingredients
  • One of my readers suggested making these into cut out cookies by adding 4 ounces of cream cheese when you are creaming the sugar and butter together. Then on a slightly floured surface, roll the dough out and cut away! She then dusted the tops with powdered sugar before placing in the oven.
  • Another reader said they rolled the cookie balls in crushed red hots instead of powdered sugar.

How to Make Red Hot Cookies

Ready to make some amazing cookies? For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this cookie recipe.

Preheat Oven + Prep Baking Sheets

Preheat oven to 350° F. Grease light-colored baking sheets with nonstick cooking spray, line with parchment paper or use a silicone baking mat and set aside. Place Red Hots into a plastic food storage bag and crush using a rolling pin or mallet. You could use a food processor, but a rolling pin works just as well. Set aside.

Make the Dough

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla extract and egg. Scrape sides and mix again. I like to use my stand mixer for this step.

Excluding the powdered sugar, stir the dry ingredients together in a medium bowl and then pour into wet ingredients (butter/sugar mixture) and slowly mix until just combined. Scrape sides of the bowl and mix again briefly.

Stir in crushed red hot candies. Pour powdered sugar onto a large plate. Use a cookie scoop to create a teaspoon sized dough ball and roll in powdered sugar. Place on the baking sheet and repeat with the remaining dough.

Bake + Cool

Bake 9-11 mins until bottoms begin to barely golden brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Pro Tip: If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Red Hot Cookies

FAQ About Red Hot Cookies

Why won’t my cookies spread?

A lot of you have mentioned to me that these cookies don’t spread out. This problem happens because there is too much flour in your cookie dough! To fix this problem, fluff up your flour. Spoon it into your measuring cup and then level the top. This is the correct way to measure flour and how I measured it for this recipe. Be careful when measuring and you’ll have perfect Red Hot Crinkle cookies.

Why did my cookies spread too much?

A common problem when making these Red Hot Cookies is that they flatten out way too much! Why? It’s because of the butter. This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies set 1/2 cup of butter on the counter. As it sits there is will soften.
But if you are in a pinch you can microwave butter to soften it instead. Microwave in 5-second intervals rotating your cube of butter each time. Please please please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.

How many cookies does this recipe make?

This recipe will make about 24 cookies if you stick to 1″ cookie dough balls.

Storage + Make Ahead Directions

Store leftover cookies at room temperature, in an airtight container for up to 5 days, for maximum freshness.

To Freeze Unbaked

These freeze really well, so making them ahead is a great option! Simply follow the directions on the recipe card up until baking. Don’t bake yet. Instead line a tray that will fit in your freezer with parchment paper, and place a single layer of cookie balls on the tray. Freeze for 1 hour or until frozen. Once frozen, stick the cookie balls in a freezer-safe bag. Cookies will last in the freezer for about 2-3 months.

To Bake from Frozen

Put the cookies directly on the cookie sheet and stick them in your preheated oven. Sometimes the cookies need an extra 1-2 minutes to bake correctly. Be sure to check on them often!

Red Hot Cookies

More Cookies to Try This Holiday Season!

Sweet, delicious perfect cookies. I tell ya, these Red Hot Cookies are some of my very favorites EVER and you all are bound to love these too! Be sure to pin and print this one 🙂 The printable recipe card is below.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Red Hot Cookies
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4.77 from 60 votes

Red Hot Cookies

Red Hot Cookies are sweet, spicy, chewy, basically perfect cookies. And they're just in time for Valentine's Day or Christmas!
servings 24 cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  • Preheat oven to 350° F. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.
  • Place Red Hots into a plastic food storage bag and crush using a rolling pin. Set aside.
  • In a large bowl, cream butter and sugar together with a hand mixer (or stand mixer) until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again.
    BD Red Hot Cookies Ingredients
  • Place all ingredients (excluding the powdered sugar) in a small bowl and give them a stir to combine. Add them into the bowl of wet ingredients and slowly mix until just combined. Scrape sides of bowl and mix again briefly.
  • Stir in crushed candy.
    Red Hot Cookies dough balls
  • Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  • Bake for 9-11 minutes* or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
    Red Hot Cookies

Notes

*If using a darker  nonstick baking tray, reduce baking time by about 2 minutes.

Nutrition

Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 67mg | Potassium: 15mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Calcium: 5mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Red Hot Cookies

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Recipe Rating




67 Responses
  1. Anne Marie

    3 stars
    The bake was really good, but the cookies are excessively sweet–and I didn’t even roll them in the powdered sugar. The cinnamon doesn’t pop because of it.

  2. Nancy

    Can these be baked and frozen? I know I could freeze the balls and then defrost and roll in powdered sugar to bake later…but does the powdered sugar hold up after they’re baked , frozen and defrosted?

  3. Heidi

    5 stars
    Love these cookies!! I made them one year for Christmas and now I make them every year- thelook retty on the cookie platter and everyone loves them 🙂

  4. Jim

    I used 1 tsp baking powder and 1/4 tsp baking soda. Using the tiny amounts in the recipe made cookie balls that didn’t flatten in the oven. After reading some other crackle cookie recipes I decided to go with the standard amounts.

  5. 50 Christmas Cookie Recipes | Lauren's Latest

    […] Red Hots Crinkle Cookies–chopped red hot cinnamon candies, stirred into cookie dough and baked! SO delicious! […]

  6. Joy C.

    I just found your site and I love it, I really enjoy your entertaining way of writing and easy instructions for someone who is not a natural baker! Thanks for this recipe, it’s really delicious, but how do you keep the icing sugar from absorbing into the cookies? I find that most of my icing sugar disappears!

  7. Jamielyn Herrick

    5 stars
    We make these every year to give to neighbors for Christmas. They are so unique and so yummy and everyone always loves them! Also is my hubby’sfavorite cookie, he gets sad when I give most of them away!

  8. Happy National Cookie Day! Check out these yummy recipes

    […] Lauren’sLatest.com said once you pre-heat your oven to 350 degrees, place Red Hots into a plastic food storage bag and crush using a rolling pin. Then, mix cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Stir in crushed candy. Roll dough balls in powdered sugar, and place on baking sheet. Bake for 9-11 minutes and let cool. […]

  9. Happy National Cookie Day! Check out these recipes. – Tampa Metro Bugle

    […] Lauren’sLatest.com said once you pre-heat your oven to 350 degrees, place Red Hots into a plastic food storage bag and crush using a rolling pin. Then, mix cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Stir in crushed candy. Roll dough balls in powdered sugar, and place on baking sheet. Bake for […]

  10. Happy National Cookie Day! Check out these recipes. | WFLA.com

    […] Lauren’sLatest.com said once you pre-heat your oven to 350 degrees, place Red Hots into a plastic food storage bag and crush using a rolling pin. Then, mix cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Stir in crushed candy. Roll dough balls in powdered sugar, and place on baking sheet. Bake for 9-11 minutes and let cool. […]

    1. Lauren

      They’re just small, hard cinnamon candies. They might be known as something else where you’re from?! Try the bulk foods section!

  11. Katie

    5 stars
    So my daughter hates chocolate which limits lots of the dessert options out there. I made these with her tonight and they were so easy and delicious – we all loved them! I can’t wait to try the lemon crinkle cookies.

  12. Crystal

    Cookies look so delicious!! My hubby loves red hots and was excited about this recipe. I’ll be making these for Valentine’s Day for him. Thanks so much 🙂

  13. Easy Strawberry Rhubarb Crumble | Lauren's Latest

    […] When I made this the other day, Brooke was like “What’s rhub…ooh ice cream!!” That’s literally how our conversation went before she tried this. And whaddaya know, she was asking for seconds. {If you don’t like strawberries or rhubarb, then I’m sorry. Also, that’s unfortunate. But you’ll probably LOVE this recipe. Orrr this recipe.} […]

  14. Marilyn Brennan

    5 stars
    Ive had this recipe on my mind since I saw it earlier in February. Mine turned out exactly like hers look, except I tried to get too many on the pan so they ran together. Seriously good cookie!!

  15. Ruthy

    5 stars
    These were great! very different, a surprisingly mild taste and so delicious. A huge hit! Thanks for liking my instagram pic! You’re a trooper!

  16. Friday Favorites | Cupcakes and Commentary

    […] Red hots crinkle cookies…I am looking forward to making these with the boys this weekend! […]

  17. Carrie

    5 stars
    These were yummy! For Easter I am going to try them with Lemon Heads and Skittles!! I’ll let you know how they turn out! Lemon sound amazing!!

  18. Kristin

    5 stars
    I saw these on Monday and could not stop thinking of them. I made them last night and am so glad. I absolutely love them! My co-workers are thanking me today because I brought some in to share.

  19. Yvette N.

    5 stars
    I just made these yesterday, and they are delicious. Not only that, they are perfect for Valentine’s Day. Mailing a box of them off to my grandchildren
    today.

    We love all your Crinkle cookie recipes!

  20. Marilyn

    Hello from Iowa…. At -15 today !!! A bought heart shape red hots … Fun !! Will be making these cookies today :)))
    What is the temperature where you live Lauren ?… Marilyn!

    1. Lauren

      We are high 20’s low 30’s although this coming week we’ll be in the 40’s and 50’s! All this snow and ice should be gone in a few days 🙂

    1. Jennifer D

      5 stars
      I made these last night. This is one of my new favorite cookie recipes! They came out perfect. The combination of textures and tastes were spot on- soft, chewy, slight crunch, sweet, a hint of cinnamon red hots, and oh so pretty. Thank you so much, I would’ve never thought of this combo on my own!

  21. Cookbook Queen

    Red hots are seriously my FAVORITE candy. Jon David and I get the big boxes of them at Walmart and fight over them. Because yes, it’s normal to fight with your child over cinnamon candy.

  22. Karen

    These look so beautiful and festive. Can only imagine how wonderful they taste…going to try them. Thank you just in time for Valentine’s Day!

    1. Jill

      I used a 1/2 cup of crushed red hots and replaced vanilla for cinnamon extract. I only put 8 on a pan so they don’t bake together. I had to cook mine for 13min bc Im at a higher elevation.

  23. Amy D.

    Lo, be honest to your readers. You shouldn’t be ashamed of the Olympic gold medal you won for ribbon dancing. Go Canada! 🙂

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