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Red Velvet Kiss Cookies Recipe

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4.3 from 3 reviews

These Red Velvet Kiss Cookies are soft, chewy, and packed with classic red velvet flavor enhanced by natural cocoa powder and a touch of red gel food coloring. Each cookie is coated in sugar for a delightful crunch and topped with a Hershey’s Kiss, creating a perfect balance of chocolate and sweetness in every bite. Ideal for festive occasions or anytime you crave a special treat, these cookies combine the rich taste of red velvet cake with the convenience of cookie dough.

  • Total Time: 2 hours 27 minutes (includes 2 hours chilling time plus prep and cook time)
  • Yield: 32-36 cookies

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon milk (preferably buttermilk)
  • 1/2 teaspoon gel red food coloring (or alternative such as beet powder)

Topping

  • 32–36 Hershey’s Kisses, unwrapped
  • 1/2 cup granulated sugar (100g) or confectioners’ sugar (60g) for coating

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside this mixture for later.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with the brown sugar and granulated sugar on medium speed until creamy and fluffy, about 3 minutes. This step ensures a light texture for your cookies. Scrape down the bowl as necessary.
  3. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed butter and sugar mixture. Beat on high speed until fully combined, around 1 minute. Make sure all ingredients are well incorporated.
  4. Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Add the tablespoon of milk and the gel red food coloring. Mix on low speed just until everything is combined; avoid overmixing. The dough will be sticky and richly colored. Optionally, add more food coloring to achieve your desired red hue. Cover the dough and refrigerate for at least 2 hours or up to 3 days. If chilling more than a few hours, allow the dough to rest at room temperature for 15 minutes before shaping.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Also, ready your freezer space for setting the cookies after baking to prevent the chocolates from melting.
  6. Shape and Coat Cookies: Scoop out about 1 tablespoon of chilled dough for each cookie and roll into smooth balls. Roll each ball thoroughly in granulated or confectioners’ sugar, then place them about 3 inches apart on the prepared baking sheets.
  7. Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, until the edges appear set but centers remain very soft. Typically, baking takes about 12 minutes. Remove from oven and allow cookies to cool for 5-10 minutes on the baking sheet.
  8. Add Hershey’s Kisses: Immediately press one unwrapped Hershey’s Kiss into the center of each warm cookie. Using a thin spatula, gently transfer the cookies onto a large plate or several smaller plates without breaking them, since they will still be soft. Place the plates in the freezer for 10 minutes to quickly set the chocolate on the cookies.
  9. Serve and Store: Remove the cookies from the freezer and serve. These cookies stay fresh covered at room temperature for up to one week.

Notes

  • You can prepare the dough and refrigerate it for up to 3 days before baking.
  • Baked cookies freeze well for up to 3 months in an airtight container.
  • Unbaked cookie dough balls can also be frozen for up to 3 months without sugar coating; thaw for 30 minutes before rolling in sugar and baking.
  • Use natural unsweetened cocoa powder, not dutch-process, for authentic flavor and color.
  • The red color can be intensified by adding more gel food coloring, or use a natural alternative like beet powder.
  • Feel free to vary the candy topping by using different Hershey’s Kisses flavors, Rolos, mini peanut butter cups, or any small chocolates.
  • Ensure you have parchment paper or silicone mats to prevent sticking and use a thin spatula to transfer warm cookies gently.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/red-velvet-kiss-cookies-recipe/