These Red Hot Cookies are a sweet and buttery sugar cookie studded with bits of red hot candy in every bite. They're the perfect combination of sweet with some spice!
Growing up my Mom always topped our sugar cookies with red hots and we would love how soft and chewy they would get after sitting. But, I wanted even more cinnamon, so I decided to fill the cookies with chopped up candy for the ultimate red hot cookies.
For more sugar cookie recipes try my cut out sugar cookies that don't spread, my key lime sugar cookies, or my small batch sugar cookies.
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Why You Will Love These Cookies
- Sweet & Spicy: I love the balance of flavors from the spicy red hots and the sweet cookies.
- Easy to Make: These cookies are super easy to make and turn out so cute.
- No Spreading: This cookie recipe is the best because the cookies hold their shape, and don't spread once baked.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my cookie recipes.
- Vanilla: I love using vanilla paste because it has a richer vanilla taste, and you get those pretty flecks. But vanilla extract works great too.
- Red Hots: I have found these at my local grocery store, Walgreens and on Amazon.
Recipe Instructions
Step 1: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
Step 2: Add egg and vanilla and mix until combined.
Step 3: Slowly mix in salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 4: Break red hots into pieces using a rolling pin, rubber mallet or knife. Pour those pieces in the cookie dough and mix until combined.
Step 5: Lightly flour a mat or surface and roll out the dough until its about ¼ inch thick. I like to have thicker cookies. Cut with cookie cutters, and re-roll dough as many times as needed until all the dough has been shaped. Place cookies on parchment lined baking sheets.
Step 6: Preheat oven to 350 F. Chill cut out dough for about 20-30 minutes while the oven preheats. This will help the cookies from spreading.
Step 7: Bake cookies for 10-12 minutes, or until lightly golden brown around the edges. Take a small spatula or knife to the edge of cookies if needed. Sometimes the red hots will spread out a bit from the heat. Allow to completely cool before frosting.
Step 8: To make the frosting, blend the butter, milk and vanilla until smooth. Add powdered sugar and mix until completely smooth. You can add more or less powdered sugar to get your desired consistency. Add a few drops of red food coloring if wanting to make them pink. Sprinkle with extra red hots.
Expert Baking Tips
- These cookies are actually my favorite on the second day. After I have allowed the frosting to set I place the frosted cookies into an airtight container and try to resist eating as many as I can until the following day. They soften and the butter and vanilla flavors really come out after sitting, not to mention the candies get more soft as well.
- I found that placing the red hots into a freezer ziplock bag and smashing with a rolling pin to be the easiest way to break them up.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
You don't have to frost them. I think they are delicious with or without the frosting. You can also roll them in sugar if you'd like.
You can use a cup and cut circles, or roll into balls and flatten with a cup or your hands.
Yes, it's not required, but you can. Just let it sit at room temperature long enough to be able to roll out, and then place back into the fridge for a bit to firm back up before baking.
Storing & Freezing
We actually love these red hot cookies best after they've been sitting in an airtight container for a day. They soften a bit and the vanilla flavor really starts to come through. So I try and make them the day before we are wanting to eat them or serve them somewhere. After frosting I let the frosting harden by sitting for a bit, then I place them back on my cookie sheet with a lid, or into a few large ziplock bags. They can be stored on the counter for 3-4 days tasting just as fresh.
These cookies freeze great. You can freeze the dough before rolling and cutting, or you can freeze the cookies before or after frosting. Just place them in an airtight container and they can be stored for up to 3 months.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Red Hot Cookies
Ingredients
Cookies:
- 1 cup (227 g) salted butter room temp
- 1 cup (200 g) granulated sugar
- 1 large egg room temp
- 2 teaspoon (2 teaspoon) vanilla paste or extract
- ½ teaspoon (0.5 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 tablespoon (2 tablespoon) whipping cream or milk
- 1 teaspoon (1 teaspoon) vanilla paste or extract
- 2 cups (240 g) powdered sugar
- a few drops of red food coloring
Instructions
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix until combined.
- Slowly mix in salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Break red hots into pieces using a rolling pin, rubber mallet or knife. Pour those pieces in the cookie dough and mix until combined.
- Lightly flour a mat or surface and roll out the dough until its about ¼ inch thick. I like to have thicker cookies. Cut with cookie cutters, and re-roll dough as many times as needed until all the dough has been shaped. Place cookies on parchment lined baking sheets.
- Preheat oven to 350 F. Chill cut out dough for about 20-30 minutes while the oven preheats. This will help the cookies from spreading.
- Bake cookies for 10-12 minutes, or until lightly golden brown around the edges. Take a small spatula or knife to the edge of cookies if needed. Sometimes the red hots will spread out a bit from the heat. Allow to completely cool before frosting.
- To make the frosting, blend the butter, milk and vanilla until smooth. Add powdered sugar and mix until completely smooth. You can add more or less powdered sugar to get your desired consistency. Add a few drops of red food coloring if wanting to make them pink. Sprinkle with extra red hots.
Meiken Alexander
These are SO good!!! Such an easy/fun take on the normal sugar cookie. The added red hots gave them this amazing chewy texture that had me continually going back for more…not to mention they are so adorable! Thank you so much!
Tiff
I'm just about done with the cookies and realized I don't see any baking soda or baking powder anywhere in the recipe. Don't cookies need it for their texture and rise?
Brooke Homec
Not this recipe!
Elisa
These were a super big hit! I recently had shoulder surgery, so I’m slow in getting back to cookie making. I made these for the physical therapy office, and they raved! One of the assistants followed me around to ask where I got the recipe. 😁
Becky
When making sugar cookies instead of using flour to roll them out I use powdered sugar that way they don't get tough but this is a great recipe thank you
Bailey
Any red hot lover needs to try these!! Such a fun new valentines treat!!