Classic Red Velvet Kiss Cookies
These classic red velvet kiss cookies are soft, chewy, and topped with a creamy white chocolate kiss. They are perfect for holidays or any special occasion, offering a delightful combination of rich cocoa and subtle vanilla flavors.
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red gel food coloring good quality
- 1 teaspoon white vinegar
For Finishing
- 24 white chocolate kisses or similar white chocolate candies unwrapped
- ½ cup powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; then set aside.
Making the Dough
- In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until just combined.
- Stir in the red gel food coloring and white vinegar until the color is evenly distributed and vibrant.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- If the dough is too soft, chill it in the refrigerator for 20-30 minutes to make handling easier and prevent spreading.
Baking and Finishing
- Place powdered sugar in a shallow bowl; scoop rounded tablespoons of dough, roll into balls, and coat thoroughly in the sugar.
- Arrange dough balls 2 inches apart on baking sheets; bake for 8-10 minutes until edges are set and centers are slightly soft (do not overbake).
- Immediately press one unwrapped white chocolate kiss into the center of each warm cookie.
- Cool cookies on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
For the best vibrant red color, use a high-quality gel food coloring. Chilling the dough is an important step to ensure the cookies hold their shape and don't spread too much during baking. Ensure your butter is truly softened to room temperature for a light and fluffy dough. White chocolate kisses melt beautifully into the warm cookies, creating a perfect sweet topping.