Imperial cinnamon red hot cookies –If you’re looking for a delightful treat that perfectly balances buttery goodness with a hint of cinnamon heat, then look no further than these Red Hot Cinnamon Imperial Shortbreads. They’re ideal for any occasion, whether you’re enjoying them with a warm cup of tea or serving them at a festive gathering. Here’s how to bring this delectable recipe to life!
The Traveling Spoon: Red Hot Cinnamon Imperial Shortbread
What makes these shortbreads so special is not just their rich flavor but also their enjoyable texture—firm yet crumbly, making them a perfect addition to any dessert table. Plus, the gorgeous color and comforting aroma of cinnamon make them irresistibly inviting.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup red hot candies, crushed (optional for extra spice)
Instructions
- Start by preheating your oven to 350°F (175°C), preparing to fill your kitchen with an inviting aroma of warmth and spice.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is vital for creating that melt-in-your-mouth texture!
- Add the egg and vanilla extract to the butter mixture, continuing to mix until everything is well combined.
- In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt until evenly distributed. Gradually add this dry mixture to the wet mixture and blend just until combined. Be careful not to overwork the dough.
- If you’re feeling adventurous, fold in the crushed red hot candies at this point for an additional burst of flavor and sweetness!
- Shape the dough into a log about 2 inches wide. Wrap it in plastic wrap and refrigerate for at least 1 hour to firm it up.
- Once chilled, slice the log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake the shortbreads in the preheated oven for 10-12 minutes or until the edges turn golden. Be sure to keep an eye on them to avoid overbaking!
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Red Hot Cinnamon Imperial Shortbreads with friends and family, or savor them all by yourself. Either way, these treats are bound to bring a smile to your face!