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Imperial Cinnamon Red Hot® Cookies

Imperial Cinnamon Red Hot® Cookies

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
MARCUS1124

MARCUS1124

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Suzy
0

Suzy

12/10/2013

Tasty, and easy to put together. I had to go to the local cake decorating shop to get the cinnamon chips, as the grocery stores nearby didn't carry them. I accidentally baked them at 350, and at that temperature, they went 10 minutes in the oven. These will be a great addition to our Christmas cookie plates!

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