If you’re ready to surprise your taste buds with a cookie that’s equal parts spicy, sweet, and downright addictive, then you’re in the right place. I’m excited to share my Red Hot Candy Cookies Recipe—a delightful twist on classic sugar cookies that incorporates little bursts of cinnamon heat from red hot candies. These cookies are perfect for holiday gatherings, cozy winter treats, or anytime you want a sweet snack with a kick. Trust me, once you try these, they’ll become your go-to for that perfect balance of soft, buttery dough and that warm, peppery pop of candy spice.
Why You’ll Love This Recipe
- Unique Flavor Profile: The red hot candies add a surprising cinnamon kick that wakes up your taste buds.
- Perfect Texture: Soft, buttery cookies with just the right amount of crunch from candy pieces.
- Simple Ingredients: Easy-to-find pantry staples with a fun candy twist.
- Versatile & Festive: Great for holidays, gifting, or anytime you want something special.
Ingredients You’ll Need
Everything in this Red Hot Candy Cookies Recipe comes together beautifully—simple ingredients that combine for a rich, buttery cookie with that playful punch from the red hot candies. Some of the ingredients do double duty, like butter, which brings richness to both the cookie and the frosting.
- Salted butter: Room temperature is key here for creamier dough and frosting.
- Granulated sugar: Gives the right sweetness and crunch during baking.
- Large egg: Helps bind the dough and add moisture.
- Vanilla paste or extract: For deep, warm flavor that complements the cinnamon heat.
- Salt: Enhances all the flavors and balances the sweetness.
- All-purpose flour: Use fluffy, lightly spooned flour for the best texture.
- Red hot candies: Broken into pieces to sprinkle throughout for bursts of cinnamon spice.
- Powdered sugar: For a smooth, sweet frosting finish.
- Whipping cream or milk: Adds creaminess and helps achieve the perfect frosting consistency.
- Red food coloring (optional): For that festive pop of color in the frosting.
Variations
One of the things I love about this Red Hot Candy Cookies Recipe is how easy it is to make it your own. I often tweak the frosting or candy pieces depending on the occasion, and you’ll soon find your favorite version too.
- Chocolate Chip Twist: Swap half the red hot candies for mini chocolate chips for a spicy-sweet combo my family can’t get enough of.
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend to make these cookies friendly for gluten-sensitive friends.
- Extra Spicy: Add a pinch of cayenne or cinnamon powder to the dough for an even bolder kick.
- Frosting-Free Option: Skip the buttercream and sprinkle sugar or crushed red hots on top before baking for a quicker snack.
How to Make Red Hot Candy Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by placing your room-temperature butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed for about 3 minutes until the mixture turns light and fluffy—this step is crucial because it incorporates air, giving you that tender, buttery texture you want in every bite.
Step 2: Add Egg and Vanilla
Next, mix in the egg and vanilla extract or paste. I like vanilla paste because it adds specks of flavor that make the cookies smell incredible. Mix until everything is fully combined and smooth.
Step 3: Incorporate the Flour and Salt
Slowly add your salt and flour. Here’s something I learned the hard way: don’t overmix! Stop as soon as the dough comes together and you can still see some flour around the edges. Overworking the dough can make your cookies tough, and that’s the last thing you want.
Step 4: Break Up and Add the Red Hot Candies
Break your red hot candies into small pieces—my favorite trick is to put them in a ziplock bag and smash gently with a rolling pin. This way, you don’t end up with giant chunks or a candy mess. Fold the candy pieces evenly into the dough for sweet, spicy surprises in every bite.
Step 5: Roll, Cut, and Chill the Dough
Lightly flour your surface and roll the dough to about ¼ inch thickness. I prefer my cookies a bit on the thicker side to match their soft texture. Use cookie cutters to cut out shapes, then gather the scraps and roll them out again until all the dough is used. Place cut dough on parchment-lined baking sheets. Pop the trays into the fridge for 20-30 minutes while you preheat your oven to 350°F—this chilling step helps keep your cookies from spreading too much as they bake.
Step 6: Bake Until Edges are Golden
Bake the cookies for 10 to 12 minutes. You’ll know they’re ready when the edges just start to turn a light golden brown. Sometimes the red hots will spread a bit from the heat—that’s okay! If you notice this, gently loosen the cookies with a spatula once out of the oven. Let the cookies cool completely before frosting so the buttercream doesn’t melt.
Step 7: Whip Up the Buttercream Frosting
For the frosting, mix butter, cream (or milk), and vanilla until smooth. Then, add powdered sugar and beat until your frosting is silky and spreadable. If you want to get festive, add a few drops of red food coloring for a pink hue that contrasts beautifully with the cinnamon red hots sprinkled on top.
Pro Tips for Making Red Hot Candy Cookies Recipe
- Use Room Temperature Butter: It creams more easily for a fluffy base, which makes a softer cookie texture.
- Don’t Overmix the Dough: Stopping early keeps the cookies tender, plus makes rolling easier.
- Chill Before Baking: This extra step prevents spreading and keeps the candy pieces intact.
- Crush Candies in a Bag: It’s the cleanest and quickest method I’ve found to avoid sticky messes.
How to Serve Red Hot Candy Cookies Recipe
Garnishes
I usually sprinkle a few extra crushed red hot candies right on top of the frosting for that pop of color and heat. Sometimes, I add a tiny pinch of edible glitter during the holidays to make them extra special—kids love that sparkle!
Side Dishes
These cookies pair beautifully with a hot cup of cocoa or a warm spiced tea. I’ve also served them alongside soft cream cheese spreads during holiday brunches—it’s a unique combo but surprisingly delightful.
Creative Ways to Present
For holiday parties, I arrange these cookies on a festive platter lined with holly leaves or cinnamon sticks. Another favorite is wrapping a small stack with a ribbon as edible gifts—they always get rave reviews and disappear fast!
Make Ahead and Storage
Storing Leftovers
I like to store leftover frosted cookies in an airtight container at room temperature. Fun fact from my experience: these cookies actually taste better the next day! The candy softens a bit, and the buttercream sets more firmly, making every bite melt-in-your-mouth delicious.
Freezing
You can freeze the unbaked cookie dough rolled and cut (freeze on a tray, then transfer to a bag) or freeze fully baked cookies without frosting. When I freeze dough, I thaw it in the fridge overnight before baking. Frosting is best made fresh, but if you have extras, those freeze well too.
Reheating
To enjoy leftover frozen cookies, I let them thaw at room temperature. If you want that just-baked warmth, pop them in a preheated 300°F oven for 3–5 minutes—this refreshes the soft texture without melting the candy too much.
FAQs
-
Can I use a different type of candy instead of red hots in this recipe?
Definitely! While red hot candies give that signature cinnamon kick, you can experiment with other small hard candies or even cinnamon chips. Just keep in mind that other candies might melt differently during baking, potentially causing more spreading, so you may want to chill the dough longer before baking to compensate.
-
How do I prevent the red hot candies from melting and spreading too much?
Chilling the cookie dough before baking is your best friend here—it helps the cookies keep their shape. Also, breaking candies into smaller pieces distributes them evenly and reduces big melted spots. Using a lower oven temperature or baking on a cooler oven rack can help control candy melt too.
-
Can I make these cookies gluten-free?
Yes! I recommend swapping regular all-purpose flour with a cup-for-cup gluten-free blend that includes xanthan gum for structure. The texture might vary slightly but the flavor and overall experience remain delicious.
-
What’s the best way to store these cookies for maximum freshness?
Store them in an airtight container at room temperature once fully cooled and frosted. Layer with parchment paper to prevent sticking. They keep well for up to 5 days—and if you want to extend their life, freezing is a great option too.
-
Can I make the frosting less sweet?
Absolutely! Start by using just 1½ cups of powdered sugar instead of 2 and add a splash more cream or milk to reach your preferred consistency. Taste as you go and adjust—it’s your frosting, after all.
Final Thoughts
I absolutely love how this Red Hot Candy Cookies Recipe brings a fresh and exciting spin to traditional cookies. Every time I bake a batch, my family goes crazy for them—especially with that cozy warmth from the cinnamon candies paired with the smooth, rich buttercream. When I first tried making these, I used to worry about the candies melting too much, but now with the chilling trick, they always turn out just right. I can’t recommend these enough if you want to impress yourself and your loved ones with something a little different, easy to make, and totally delicious. Give them a try—I’m pretty sure they’ll become a staple in your cookie jar!
Print
Red Hot Candy Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 26 minutes
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully spicy and sweet, Red Hot Cookies combine the warmth of cinnamon-flavored red hot candies with a tender buttery cookie base, topped with a creamy, lightly colored red buttercream frosting. Perfect for holiday celebrations or cozy treat times, these cookies soften beautifully after a day, intensifying flavors and textures for an irresistible experience.
Ingredients
Cookies
- 1 cup (227 g) salted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla paste or extract
- ½ teaspoon salt
- 2½ cups (350 g) all-purpose flour
- ½ cup red hot candies, broken into pieces
Buttercream Frosting
- ¼ cup (56.75 g) butter
- 2 tablespoons whipping cream or milk
- 1 teaspoon vanilla paste or extract
- 2 cups (240 g) powdered sugar
- A few drops red food coloring (optional)
Instructions
- Cream Butter and Sugar: Place the butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, approximately 3 minutes, creating a creamy base for your cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract or paste into the butter-sugar mixture. Mix until fully combined to ensure even flavor distribution.
- Incorporate Salt and Flour: Gradually add salt and all-purpose flour to the mixture, mixing slowly to avoid overworking the dough. Stop mixing once you see some flour remnants to maintain a tender texture.
- Prepare Red Hot Candies: Use a rolling pin, rubber mallet, or knife to break the red hot candies into small pieces. Fold these spicy sweet pieces gently into the cookie dough until evenly distributed.
- Roll and Cut Dough: Lightly flour a surface and roll out the dough to about ¼ inch thickness to achieve thicker cookies. Use cookie cutters to shape the dough, rerolling scraps as necessary. Arrange the cut cookies on parchment-lined baking sheets.
- Chill Dough and Preheat Oven: Preheat your oven to 350°F (175°C). Place the cut-out cookies in the refrigerator for 20-30 minutes to prevent excessive spreading while baking.
- Bake Cookies: Bake the chilled cookies for 10-12 minutes, or until the edges turn lightly golden brown. Use a small spatula or knife to gently lift cookies from the sheet if the red hot candies cause spreading. Cool completely before frosting.
- Prepare Buttercream Frosting: Beat together butter, whipping cream or milk, and vanilla until smooth. Gradually add powdered sugar and mix until the frosting is completely smooth. Adjust powdered sugar quantity to achieve desired consistency. Add a few drops of red food coloring if preferred for a pink hue.
- Frost and Decorate: Spread or pipe the buttercream frosting onto cooled cookies and optionally sprinkle extra red hot candies on top for added texture and flavor.
Notes
- Cookies develop better flavor and soften pleasantly when rested overnight in an airtight container after frosting.
- Breaking red hot candies is easiest by placing them in a ziplock bag and smashing with a rolling pin.
- Use grams for precise flour measurement; if using cups, spoon flour lightly without packing for accuracy.
- Nutrition facts are estimated based on 22 cookies, individual cookie size may vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
