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Cinnamon-Candy Cookies

I was trying to make a unique Christmas cookie inspired by my brother's love of Red Hots. I used the candies in these lace-like cookies for cinnamon flavor. —Wendy Rusch, Cameron, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min/batch + cooling
  • Makes
    about 5 dozen

Ingredients

  • 2/3 cup Red Hots
  • 2-1/3 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla or cinnamon extract
  • 1/8 teaspoon salt
  • 4 to 6 tablespoons 2% milk

Directions

  • Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour mixture into creamed mixture.
  • Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just light brown, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely.
  • For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired.
  • Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare, bake and decorate cookies as directed.
Nutrition Facts
1 cookie: 98 calories, 5g fat (3g saturated fat), 12mg cholesterol, 42mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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