Description
Festive, soft, and irresistible Red Velvet Cookies topped with a Hershey’s Kiss, perfect for holidays and special occasions.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled for accuracy)
- 2 tablespoons Cocoa powder (natural unsweetened for classic red velvet flavor)
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter (room temperature for easy creaming)
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 large Egg (room temperature blends better)
- 1 teaspoon Vanilla extract
- 1/2 cup Buttermilk (adds tang and tenderness)
- 1 tablespoon Red gel food coloring (for bold color with little liquid)
Topping
- 24 pieces Hershey’s Kisses (unwrapped and chilled)
- Optional Sanding sugar (for rolling)
- Optional Powdered sugar (for a snow-kissed look)
Instructions
Preparation
- Preheat your oven to 350°F and line baking sheets with parchment. Unwrap the Hershey’s Kisses and chill them in the fridge.
- Whisk flour, cocoa, baking soda, and salt in a bowl.
- In a separate bowl, beat butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla and mix until smooth. Stir in the buttermilk and red gel food coloring until creamy and bright red.
- Add the dry ingredients and mix on low just until combined. The dough should be soft but scoopable. Chill for 15 minutes if too sticky.
- Scoop 1 tablespoon portions and roll into balls. If desired, roll in sanding sugar.
Baking
- Bake for 8 to 10 minutes until edges look set but centers are still soft and puffy.
- Immediately press a chilled Kiss into the center of each cookie. Let cookies sit on the baking sheet for 5 to 7 minutes before moving to a rack.
Notes
For a holiday twist, try peppermint extract instead of vanilla or use mini peanut butter cups instead of Kisses. Store cookies in an airtight container with a slice of bread to keep soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday