Who doesn’t love cinnamon during the Holidays? With these cookies I originally wanted to make a cinnamon cookie with cinnamon chips but I could not find cinnamon chips anywhere! I was so discouraged and about to throw in the towel.
But then I happened to be walking down the candy aisle looking for Andes mints for another cookie I’ll be sharing soon & I saw them. All the way on the top shelf they were sitting there calling out to me!
I honestly had no idea if this was going to work at all but hey, that’s part of the fun of baking right? Trial & error! These cookies ended up pleasantly surprising me. They had just the right pop of cinnamon from the red hots. The candy did firm back up a little once the cookies cooled down but it never went back to it’s original state. It was just a nice chewy cinnamon piece in the cookies.
I liked them
RED HOT COOKIES
Yield: about 2 dozen cookies
- 1/3 cup butter, softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 & 1/2 cups all-purpose flour
- 1/2 cup imperial cinnamon candies (Red Hots)
Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray or line with non-stick foil.
Cream together the butter, egg & sugar. Add in the vanilla & cornstarch. Slowly beat in the flour. Fold in the cinnamon candies.
Scoop dough into tablespoon size balls & place on cookie sheet about 2 inches apart ~ cookies don’t really spread, they will stay more in the rounded ball shape.
Bake for 12-14 or until cookies are set.
THIS RECIPE PROUDLY SHARED AT THESE FABULOUS PARTIES
Don’t forget to stop by the 12 Days of Christmas Cookies Party to link up your favorites or to get some new ideas for the Holidays!