Imperial Cinnamon Red Hot® Cookies

A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!

Original recipe makes 36 cookies


1 2/3 cups all-purpose flour
2 tablespoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1 large egg
1 1/2 cups cinnamon chips
1 1/2 cups cinnamon candies (such as Red Hots®)

  • PREP

    10 mins

  • COOK

    10 mins


    20 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
  5. 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.


Calories: 174 kcal
Carbohydrates: 26.4 g
Cholesterol: 16 mg
Fat: 7 g
Fiber: 0.4 g
Protein: 1.6 g
Sodium: 117 mg