Red Velvet Kiss Cookies
Soft red velvet cookies rolled in sugar and topped with a Hershey's Kiss.
Servings: 48 servings
Ingredients
- 14 tablespoon butter room temperature
- 1.5 cup brown sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 tablespoon red liquid food coloring
- 0.5 teaspoon salt
- 1.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup cocoa powder
- 0.5 cup granulated sugar for coating
- 12 ounce Hershey's Kisses about 1 bag
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and brown sugar in a large bowl with a hand mixer until light and fluffy, about 2–3 minutes.
- Add the vanilla, egg, egg yolk, and red food coloring; beat until the color is evenly incorporated and the mixture is smooth.
- In a separate bowl, whisk together the salt, flour, baking powder, baking soda, and cocoa powder until combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing after each addition until just combined.
- Place the granulated sugar for coating on a shallow plate. Roll the dough into 1-inch balls, then roll each ball in the sugar to coat.
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheets; this recipe yields about 48 cookies.
- Bake for 11–13 minutes, until the edges are set but the centers are still slightly soft; avoid overbaking to keep cookies tender.
- Immediately after removing the cookies from the oven, press a Hershey's Kiss into the center of each cookie. Transfer to a wire rack and cool completely.
Equipment
- baking sheets (2)
- Parchment Paper
- Hand Mixer
- Mixing bowls
- wire cooling rack
- shallow plate
Notes
- Liquid or gel red food coloring both work.
- Do not overbake to keep cookies soft.
- Roll dough balls evenly to ensure uniform baking.
- Use a shallow plate for coating with granulated sugar.
- Press Kisses into cookies while hot so they adhere.