Spicy Hot Sugar Cookies
Parchment Paper With Stay Flat Dispensing
Preheat the oven to 350° F.
Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.
Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.
Mix together the baking soda, baking powder, flour and mashed 2/3 cup spicy hot cheese puffs together in a bowl until combined.
Add the dry ingredients to the stand mixer on low speed and mix until just combined.
Place a 3-tablespoon scoop of the cookie dough into your hands and roll it into a ball.
Roll each round cookie dough ball into the extra ½ cup of mashed spicy hot cheese puffs in a bowl to coat on all sides.
Place the cookies on a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.
Bake at 350°F for 12 mins.
Cool completely on a rack before serving.