Name: Red Velvet Kiss Cookies : Soft & Chewy with a Chocolate Center
Ingredients: 7 tbsp butter, softened (salted or unsalted); ½ cup brown sugar; 2 tbsp granulated sugar; 1 large egg yolk (save the white for another use); 1 tsp vanilla extract; ¼ tsp red food coloring gel (use gel for vibrant color); 1 cup all-purpose flour; 1 tbsp cocoa powder (unsweetened); ½ tsp baking powder; ¼ tsp salt; ¼ cup red sanding sugar (or regular sugar/festive sprinkles); 18 Hershey’s Kisses, unwrapped

Description

Hey friends! These Soft & Chewy Red Velvet Kiss Cookies are tender, cake-like red velvet cookies rolled in sparkling red sugar with a melty Hershey’s Kiss at the center. Perfect for Valentine’s Day, Christmas, or any day that needs a splash of red.

Ingredients

7 tbsp butter, softened (salted or unsalted)
½ cup brown sugar
2 tbsp granulated sugar
1 large egg yolk (save the white for another use)
1 tsp vanilla extract
¼ tsp red food coloring gel (use gel for vibrant color)
1 cup all-purpose flour
1 tbsp cocoa powder (unsweetened)
½ tsp baking powder
¼ tsp salt
¼ cup red sanding sugar (or regular sugar/festive sprinkles)
18 Hershey’s Kisses, unwrapped

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

2. Cream Butter & Sugars

Beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2–3 minutes until pale and fluffy.

3. Add Wet Ingredients

Mix in vanilla extract, egg yolk, and red food coloring until fully combined and vibrant.

4. Whisk Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

5. Combine Wet & Dry

Gradually add dry ingredients to the wet on low speed, mixing just until combined. Stop once no streaks of flour remain.

6. Roll in Sugar

Scoop dough into 1-inch balls, roll between palms, then coat generously in red sanding sugar.

7. Bake

Place dough balls 2 inches apart on the baking sheet.
Bake 8–10 minutes, until edges are set and tops are no longer glossy. Slightly underbake for extra chewiness.

8. Add the Kiss

Immediately press a Hershey’s Kiss into the center of each warm cookie. Do not press too hard.

9. Cool

Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Cookies spread too much? Butter too warm—chill dough 15–20 minutes.
Make ahead: Scoop and freeze dough balls; bake with an extra 1–2 minutes.
Food coloring stains: Wear gloves while rolling dough.
Kiss melts too fast: Press in after 60 seconds of cooling, not immediately if very hot.