- 1 (13 ounce) package Milky Way milk chocolate-covered caramels
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 2/3 cup packed brown sugar
- 1 egg
- red food coloring
- 1/2 cup red decorator's sugar
- vanilla frosting
- Combine flour, baking soda and cinnamon in a medium bowl; set aside.
- Beat the butter and sugar in a large bowl with mixer until light and fluffy. Add the egg and beat well. Slowly add the flour mixture into the dough until blended. Add enough food coloring to tint the dough a bright red. Cover the bowl with plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 375 degrees F. Line the cookie sheets with the parchment paper.
- Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter to cut out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets. Re-roll the scraps if necessary.
- Sprinkle the cookies with red sugar. Bake for 7 to 10 minutes, or until golden brown. Remove from the oven and immediately press an unwrapped Milky Way milk chocolate-covered caramel piece into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.