Red Hot Crinkle Cookies

I don't think anything screams Valentine's Day more than these cookies. And let me tell you, they are easily one of my favorite cookies I've ever made. I've been wanting to try them for years and I still can't believe how good they are. I usually eat one or two cookies right out of the oven and I'm good, but with these I had four in one sitting and continued to eat them throughout the day...just saying.

I guess you can say that I'm a fan! The original recipe calls for regular red hots, but I tried them with chewy red hots as well and loved the result. They don't smash as easily so make sure to cut them in half first. Anyway, these cookies are extremely soft and delicious and have just the right amount of cinnamon flavor. I would make them ASAP!

Red Hot Crinkle Cookies

Adapted from The Novice Chef Blog

1 and 1/2 cups flour, spooned and leveled

1 tsp. cream of tartar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

2 tsp. vanilla extract

1/4 cup Red Hots, crushed (You can also use Chewy Red Hots, but cut them in half before smashing.)

1/4 cup powdered sugar

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together flour, cream of tartar, baking powder, baking soda and salt. Set aside.

3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

4. Stir in crushed red hots until evenly distributed.

5. Using a cookie scoop, roll dough into balls. Place powdered sugar in a medium-sized bowl. Roll one ball of dough at a time in powdered sugar until coated. Place on prepared baking sheet, leaving about 1-inch for spreading.

6. Bake for 10-12 minutes or until centers are set. (The cookies will look underdone, but they will continue to bake outside of the oven.)
7. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

*The Chewy Red Hots will produce a thicker, fluffier cookie and the original Red Hots will produce a flatter crinkle cookie with more cinnamon bits distributed throughout. Both are good, it just depends on preference.