In 2021, Jeff and I entered a Christmas cookie contest for Go Bold with Butter. Jeff wanted a fun cinnamon cookie, and this was the recipe he developed, adapted from a delicious sugar cookie recipe.
I haven’t made this one gluten free yet, but if you’re making it gluten free, of course just use a gluten free flour blend with xanthan gum, plus a few tablespoons extra.
“Cinnamas Cookies
Don’t chill the dough–the Red Hots tend melt out more when chilled.
Ingredients
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1 c. Butter, softened
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1 1/2 c. Sugar
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1/2 tsp. (1/2 dram) Super Strength Cinnamon Candy/Baking Flavoring (aka cinnamon candy oil)
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1 Egg
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2 1/2 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
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1 tsp. Baking Powder
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1/2 tsp. Salt
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Red Food Coloring to desired color
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1/3 c. Red Hots cinnamon candies
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1/2 c. Sugar for rolling cookies
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1/2 tsp. Cinnamon
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1/2 c. White Candy Melts or vanilla candy coating, melted
Directions
Preheat oven to 350°. For the tallest cookies, line the cookie sheets with parchment paper. Beat the butter and 1 1/2 c. sugar until light and fluffy. Then add the egg and mix well. Pour in the cinnamon oil and mix well. Add flour, baking powder, and salt, and mix until combined. Add red food coloring as desired and mix well. Place the red cinnamon candies in a zippered plastic bag, then crush with a rolling pin until they’re small pieces about 1/3 their normal size. (Large pieces can melt out.) Stir the broken candy into the dough. In a small bowl, combine the 1/2 cup sugar with cinnamon and stir. Drop the dough by rounded tablespoons into the cinnamon sugar and roll around to coat. Use a cookie scoop for best results. Afterwards place the dough on the lined cookie sheet, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes until lightly browned. Do not overbrown. When the cookies are cooled, melt the white candy melts and spoon into a plastic sandwich bag. Snip off a small corner of the bag and quickly stripe the cookies with vertical lines.
Mitchell Meals 