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| Imperial Cinnamon Red Hot® Cookies |
"A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!"
Ingredients :
- 1 2/3 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups cinnamon chips
- 1 1/2 cups cinnamon candies (such as Red Hots®)
Instructions :
| Prep : 10M | Cook : 36M | Ready in : 20M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
- Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
- Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.
Notes :
- Cinnamon can be increased to taste.
- You can find bulk cinnamon candies online by searching for "imperial red hots".
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