Red Hot Sugar Cookies Recipes

RED HOT SUGAR COOKIES

Steps:

• Heat oven to 375 degrees F. In small bowl sift together flour, baking soda, and baking powder; set aside.
• In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. add sugar; beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much flour mixture as you can with mixer; stir in remaining flour mixture.
• Roll dough on lightly floured surface; cut out shapes. place on ungreased cookie sheets. Lightly press in candies. Bake 8 to 10 minutes or until golden. Cool on cookie sheet 2 minutes. Cool on racks. Makes 48 cookies.

RED HOT SUGAR COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients.
• Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies.
• Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.

RED HOT SUGAR COOKIES

Steps:

• Whisk together flour, baking powder, baking soda, and salt.
• Cut in butter with a pastry cutter, or pulse in a food processor until mixture looks like sand.
• Mix in sugar. Mix in beaten eggs and shape into a ball.
• Divide into two pieces and form into two disks. Wrap in plastic wrap and chill for one hour.
• Cut out shapes and place on baking sheets.
• Bake at 375° for 6 to 10 minutes depending on the thickness and size of your cookies.

CHEWY SUGAR COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
• Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
• Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

RED HOT COOKIES

Steps:

• Preheat the oven to 350°
• Cream together the unsalted butter and the granulated sugar until creamy.
• Beat in the egg and the vanilla extract until combined well.
• In a separate bowl, combine the all-purpose flour, salt, baking powder, and cornstarch.
• Add the dry ingredients into the wet ingredients.
• Using a food processor, finely crush the cinnamon candies and add to the cookie dough mixture. (Reserve some crushed candies to top cookies hot out of the oven if desired.)
• Roll into 2 inch balls (using a #40 cookie scoop is easier) and roll into a plate of granulated sugar.
• Place the cookie dough balls in the refrigerator for 1 hour before removing and baking.
• Place the chilled cookie dough balls onto a silpat or parchment paper-lined cookie sheet and bake in the oven for 11 to 13 minutes.
• Remove from the oven and flatten slightly with the back of a spoon.
• Sprinkle with the reserved crushed candies if desired.
• Store in an airtight container.

IMPERIAL CINNAMON RED HOT® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
• 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.
• Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
• 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.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

THE ULTIMATE SUGAR COOKIES

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• In a small bowl stir together flour, baking soda and baking powder.
• In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
• Add in egg, vanilla and almond extract; beat until well combined.
• Add in the creamed ingredients into the flour mixture; blend well.
• Roll rounded teaspoonfuls of the dough into small balls.
• Place the balls onto an ungreased cookie/baking sheet.
• Bake for 8-10 minutes or until golden.
• Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

CINNAMON-CANDY COOKIES

Steps:

• 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 in flour 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 lightly browned, 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. Bake and decorate cookies as directed.

RED STAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, one at a time. Beat in orange juice concentrate and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, combine confectioners' sugar, warm water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint red with food coloring. Keep unused icing covered with a damp cloth at all times. If necessary, beat again on high speed to restore texture., Spread icing on cookies; immediately sprinkle with colored sugar. Let stand until set.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!