Can I just say I am sooo thrilled that summer has arrived? Our crazy month of May is over, the rainy season has mostly passed, and some of the best fruits are coming into season. This weekend were are finally staying home, and I cannot wait to bask in the sun, go garage sale-ing, and bake everything strawberry rhubarb.
I realize this recipe is a bit out of season, but I happened to find red hots in the back of our cabinet while I was packing for the move and well, I just couldn’t resist. I had been eying this recipe for awhile and am glad I finally tried it. The cookies have a delightful cinnamon flavor and are slightly crispy around the edges, making them perfect for dipping in milk. I think they might even make the Christmas cookie plate this year!
½ cup butter, softened
1 cup granulated sugar
½ tsp. vanilla extract
¼ tsp. salt
¼ tsp. baking powder
⅛ tsp. baking soda
1½ cups flour
¼ cup red hots, crushed*
½ cup powdered sugar
1. Preheat oven to 350 °F. In a large bowl, cream butter and sugar until light and fluffy. Whip in vanilla and egg. Stir together salt, baking powder, baking soda, and flour in a small bowl. Add to creamed mixture and stir just until combined. Stir in crushed candy.
2. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on a lightly greased baking sheet and repeat with remaining dough.
3. Bake cookies for 9-11 minutes or until bottoms are slightly browned and cookies look matte. Cool cookies for a few minutes on the sheet before transferring to a cooling rack.
*I’ve found that the easiest way to crush the red hots is to place them in a plastic bag and firmly roll over them with a rolling pin.
(Recipe from Lauren’s Latest)