Red Velvet Kiss Cookies: A Festive & Flavorful Treat
These festive Red Velvet Kiss Cookies feature a vibrant red velvet dough, coated in sugar, and topped with a creamy Hershey's Kiss. Perfect for holidays or any special occasion, they are soft, chewy, and irresistibly delicious.
Equipment
- Medium bowl
- Hand mixer or stand mixer
- Paddle Attachment
- Large baking sheets
- Parchment paper or silicone baking mats
- Thin spatula
- Large plate or smaller plates
Ingredients
Dry Ingredients
- 1 and 3/4 cups all-purpose flour (219g) spooned & leveled
- 1/4 cup natural unsweetened cocoa powder (21g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (8 Tbsp; 113g) softened to room temperature
- 3/4 cup packed light or dark brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon milk (I use buttermilk)
- 1/2 teaspoon gel red food coloring (or alternative)*
Other
- 32–36 Hershey’s Kisses unwrapped
- 1/2 cup granulated sugar or confectioners’ sugar (100g) or confectioners’ sugar (60g) for rolling
Instructions
Preparation
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer or with a hand mixer, beat the butter, brown sugar, and granulated sugar until creamy, which takes about 3 minutes.
- Gradually add the dry ingredients to the wet mixture, then incorporate the milk and food coloring on low speed until well combined; the dough will be sticky. If desired, add more food coloring for a brighter hue.
- Cover the dough and chill it in the refrigerator for at least 2 hours or up to 3 days. If chilled for an extended period, let it sit at room temperature for 15 minutes before rolling.
Baking
- Preheat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats, ensuring freezer space is available for later.
- Scoop about 1 tablespoon of dough, roll each portion into a ball, and then coat it in the remaining 1/2 cup of sugar, arranging them 3 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes until the edges are set but the centers remain soft; typically, 12 minutes is sufficient. Remove from the oven and cool on the baking sheets for 5-10 minutes.
Finishing Touches
- Press a Hershey’s Kiss into the center of each warm cookie, then use a thin spatula to carefully transfer them to a plate.
- Place the plate of cookies in the freezer for 10 minutes to quickly set the chocolate, then remove and serve.
Notes
The dough requires at least 2 hours of chilling. If chilled longer, allow it to sit at room temperature for 15 minutes before rolling. Ensure freezer space is available for setting the chocolate kisses. Store cookies covered at room temperature for up to one week.