Description
Red Velvet Kiss Cookies are soft, chewy, and full of rich cocoa flavor with a vibrant red color. Topped with a classic Hershey’s candy cane kiss, these festive cookies are perfect for holiday gatherings or anytime you crave a sweet, chocolatey treat with a peppermint twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 cup Hershey cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Extras
- 1/2 cup red sanding sugar
- 36 Hershey candy cane kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugars: Using a stand mixer, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and well combined, creating a smooth base for the dough.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated to add moisture and flavor.
- Incorporate Food Coloring: Stir in the red food coloring until the dough achieves a uniform, vibrant red hue, essential for the classic red velvet look.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, cocoa powder, and salt to evenly distribute the leavening agent and cocoa.
- Form Dough Balls: Using a small ice cream scoop or spoon, scoop out portions of dough and roll each into a smooth ball for consistent cookie sizes.
- Roll in Sanding Sugar: Roll each dough ball in the red sanding sugar to coat the outside, giving the cookies a sparkling, decorative finish.
- Place on Baking Sheet: Arrange the coated dough balls on an ungreased baking sheet, spaced adequately for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes, allowing the cookies to set and develop their chewy texture.
- Cool Briefly: Remove the cookies from the oven and let them cool for 2 minutes on the baking sheet so they are firm but still warm enough to press the kisses onto.
- Add Hershey Kisses: Gently press one unwrapped Hershey candy cane kiss into the center of each cookie immediately after the brief cooling period, ensuring they slightly melt and stick.
- Repeat for Remaining Dough: Repeat the scooping, rolling, sugar coating, baking, and topping process until all dough is used.
- Final Cooling: Allow the cookies to cool completely for about 20 minutes on the baking sheet to set the candy and finish the texture.
- Serve and Enjoy: Serve the festive Red Velvet Kiss Cookies to family and friends or store in an airtight container to maintain freshness.
Notes
- Make sure the butter is softened, not melted, for proper creaming with sugars.
- Do not unwrap the Hershey kisses until ready to place on the cookies to prevent melting or sticking.
- For even baking, use a small ice cream scoop to portion out the dough.
- If desired, you can substitute candy cane kisses with regular Hershey Kisses for a classic flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
