Red Velvet Kiss Cookies

Red Velvet Kiss Cookies tastes like rich red velvet cupcakes in cookie form with a Hershey’s Kiss chocolate in the middle, the perfect holiday baking cookie.

Hershey’s Kiss Cookies are easy and impressive cookies we enjoy baking like our Peanut Butter Blossom Cookies and our Classic Hershey’s Kiss Cookies we already have on the site. Make all three for the perfect easy holiday baking platter!

Red Velvet Kiss Cookies
 Red Velvet Kiss Cookies

Red Velvet Cookies are a natural option for the site after our Red Velvet Cake with Cream Cheese frosting and Red Velvet Cupcakes were posted around Valentine’s Day.

Red Velvet flavor may seem confusing but it’s a light cocoa flavor with buttery finish. The red color comes of course from food coloring.

Many recipes for red velvet cookies come from red velvet cake mix but these cookies are baked from scratch. You can make them in just a few minutes so don’t be intimidated by the lack of cake mix in this recipe.

If you want to skip the sanding sugar next time you can also roll the cookies in powdered sugar before baking to make them into crinkle cookies skipping the chocolate chips altogether. You can also use Hershey’s Hugs which are white chocolate and milk chocolate striped kisses.

HOW TO MAKE COOKIES CHEWY:

  • Use a combo of brown sugar and white sugar in your cookie recipe like we do in this one make the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • If you mix the flour too much in the recipe the cookies can be too dry.
  • Refrigerate your cookie dough to keep the cookies thicker if you find they are baking too thin.
  • Use a good quality baking sheet/cookie sheet.

WHY ARE MY Kiss Cookies FLAT?

When your butter gets too warm your cookies will flatten too quickly in the oven. We need the butter to be softened to cream it well but the time it spends in the refrigerator gives it some time to firm back up to bake into a thicker cookie.

Make sure to allow time for these cookies to cool in the refrigerator properly before baking.

Red Velvet Kiss Cookies

HOW TO STORE YOUR COOKIES:

Since these cookies contain large chocolates make sure they are stored in a cool spot in single layers or the chocolate kisses will get marks on them and melt.

When storing be sure to store in airtight containers, they will stay fresh for up to one week.

Can you freeze Kiss Cookies? Freeze your Red Velvet Kiss Cookies with parchment paper between layers, in an airtight container to prevent freezer burn.

More Cookie Recipes:

COOKIE BAKING TIPS:

  • Use a good silicone mat/baking mat to prevent the bottoms of the cookies from overcooking.
  • Always make sure your oven is at the correct temperature.
  • Make sure to handle the cookie dough a minimal amount before baking, the butter staying cold will keep the cookies thicker, like a pillow.
  • If your cookies crack when baking your dough was too dry. This means you added too much flour likely from scooping rather than spooning flour into your measure.
  • Always sift your dry ingredients when baking and always add it to your recipe on low speed until just mixed in. The less your flour interacts with the cookie dough the less the gluten works to create a tougher dough.
  • Let your cookies cool completely on a wire rack instead of on the baking sheet. I only let them cool on the baking sheet for a couple minutes to firm up before removing them.
  • Using a cookie scoop ensures all your cookies will be the same size.
  • Instead of using a stand mixer you can use a large bowl and hand mixer since you only need to beat butter with sugar and the rest of the ingredients only need to be barely combined.

How to measure flour correctly:

When measuring flour for baking do not put your measuring cup directly into your flour container. This is not an accurate way to measure flour as the scooping packs in more flour than you need. Instead use a clean spoon to spoon flour into your measuring cup, then level it off.

Do not use any utensils in measuring ingredients before using them with your flour, this can cause cross contamination in your flour container according to FoodSafety.gov.

Red Velvet Cookies with Hershey's Kiss Chocolates

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Red Velvet Kiss Cookies

Red Velvet Kiss Cookies tastes like rich red velvet cupcakes in cookie form with a Hershey's Kiss chocolate in the middle, the perfect holiday baking cookie.
Yield 36 servings
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 14  tablespoons unsalted butter , softened
  • 1  cup  brown sugar
  • 1/2 cup sugar
  • 2 cups  all purpose flour
  • 1 cup  cocoa powder
  • 3/4  teaspoon  baking soda
  • 1/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2 large eggs
  • 1 teaspoon  vanilla
  • 1  tablespoon  red liquid food coloring
  • 3/4 cup sanding sugar , gold, red or clear
  • 36 Hershey's Kiss chocolates , unwrapped

Instructions

  • Preheat the oven to 350 degrees and add the butter, brown sugar and sugar on medium speed for 1-2 minutes until light and fluffy.
  • While the butter is creaming sift the flour, cocoa powder, baking soda and baking powder in a seperate bowl.
  • Add the eggs, vanilla and red food coloring to your stand mixer for 15 seconds then add in the flour mixture.
  • Scoop the cookies with a 1 tablespoon sized cookie scoop and roll in sanding sugar then refrigerate for 20 minutes.
  • Bake on a cookie sheet for 11-13 minutes then as soon as they come out of the oven press a Hershey's Kiss chocolate into the middle of the cookie and allow them to cool on a wire rack.

Nutrition

Calories: 187kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 54mg | Potassium: 158mg | Fiber: 3g | Sugar: 13g | Vitamin A: 155IU | Calcium: 32mg | Iron: 1.9mg
Keyword: Red Velvet Kiss Cookies

Red Velvet Hershey's Kiss Cookies Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Nice recipe not involving peanut butter! That being said, the amount of cocoa in recipe cancelled out the “red”. This ended up being more of a brownie blossom than red velvet. For my own tastes, I’d cut the cocoa down to at least 1/2 cup or less to allow for the red to be more visible. Either way yummy cookie.

  2. My dad said it was the best cookie he has ever tried since he’s the red velvet king in our house hold. I can’t wait to try them when we have our family Xmas!!

  3. They are delicious, but the end result was not a red cookie, the cocoa powder kept the batter chocolate brown.

  4. My cookies came out brown not red and did
    Not taste like red velvet . I used gel food coloring… could that have caused them to be all brown and not red? I’m so disappointed.

    1. The liquid food coloring is more concentrated so it will give you more color. Sorry they didn’t live up to the red velvet taste for you.

  5. Unfortunately, while the cookies tasted great, they didn’t come out red at all for me. I didn’t have liquid food coloring, but gel so maybe that’s why.

    1. You really need the liquid food coloring for this recipe. Also, using red sanding sugar will give it an even more color pop. Hope this helps for next time.

      1. Hi Sabrina,
        I made these cookies today. I have a question, how come my cookies were not as red as shown here? They look more chocolate looking than a bright red!