Description
These Red Hot Cookies are big, chewy, and bursting with spicy cinnamon red hot candies. Perfectly soft on the inside with crispy edges, these easy one-bowl cookies can be made gluten-free, vegan, or traditional with regular ingredients. A fun and flavorful treat that balances sweetness with a nostalgic candy kick.
Ingredients
Wet Ingredients
- 1/2 cup (114g) salted butter, softened (regular or plant-based)
- 1 1/4 cup (250g) granulated sugar
- 1 tablespoon (15ml) vanilla extract
- 1/2 cup (120ml) sour cream, room temperature (regular or plant-based)
Dry Ingredients
- 2 1/4 cups (270g) flour (all-purpose or gluten-free 1:1 baking blend)
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
Add-ins
- 1 cup (336g) red hot candies
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Line a large cookie sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Butter, Sugar, and Vanilla: In a large mixing bowl, combine the softened butter, granulated sugar, and vanilla extract. Mix until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sour Cream: Stir in the sour cream until fully incorporated. The mixture may appear a bit separated due to ingredient temperatures, but this will resolve as you add the dry ingredients.
- Incorporate Dry Ingredients: Add the flour, baking soda, and coarse sea salt to the wet mixture. Mix until a uniform dough forms. Avoid overmixing to maintain tender cookies.
- Fold in Red Hot Candies: Gently stir in the red hot candies until evenly distributed throughout the dough.
- Scoop the Dough: Using a large 3-tablespoon cookie scoop, portion dough onto the prepared cookie sheet, spacing the scoops about 2 inches apart to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden. The centers may still look slightly underbaked, which is ideal for a soft interior.
- Cool and Set: Remove cookies from the oven and, if needed, gently push in any spreading edges to shape. Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months for longer storage.
Notes
- Use plant-based butter and sour cream for a vegan version.
- Substitute all-purpose flour with a 1:1 gluten-free baking blend to make the recipe gluten-free.
- The cookies look slightly underbaked in the center when removed from the oven to ensure a chewy texture.
- Spacing cookies 2 inches apart helps prevent them from merging during baking.
- For best texture, do not overmix the dough after adding flour.
- Keep leftovers in airtight containers to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
