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Red Velvet Kiss Cookies are a perfect treat for the holiday season and Valentine’s Day! Gorgeous blossoms with amazing flavor, these will be your new favorite cookies!
Red Velvet Blossom Cookies
If you are looking for something that is perfect for Valentine’s Day, New Year’s celebrations, or your Christmas party, you have to try my Red Velvet Kiss Cookies! A soft and buttery cookie with red velvet flavor and a chocolate kiss, this is one of the new recipes you’ll find yourself making every year!
I have always been a huge fan of traditional Peanut Butter Blossoms, but I also love red velvet, so this yummy cookie variation hits the spot! I don’t think you should make one over the other – I make both. It’s worth it.
These vegetarian cookies are ones that you can get the kids involved with as well. Once you take them out of the oven, the more hands that can be adding Hershey’s Kisses, the better!
An excellent idea for a cookie swap, as Christmas cookies, or as a romantic dinner treat, these delicious red velvet cookies are beautiful desserts that will liven up any dessert table.
How To Make Red Velvet Kiss Cookies Recipe
Red Velvet Kiss Cookies Ingredients:
1/2 cup butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 large egg, room temperature 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 cup cocoa powder Pinch of salt 1 tablespoon milk, room temperature 4 – 5 red gel food coloring (or more) 35 Hershey’s Kisses, unwrapped
Supplies Needed:
Large mixing bowl Electric mixer Rubber spatula Medium bowl Small cookie scoop or tablespoon Cookie sheet Parchment paper
Directions:
Step 1: In the bowl of a stand mixer or a large bowl with a hand mixer on medium speed, add your butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy.
Step 2: Add in the vanilla extract and egg and mix thoroughly.
Step 3: In a separate bowl mix the flour, baking powder, cocoa powder, and salt.
Step 4: Slowly add the flour mixture to the butter mixture in batches, mixing everything together thoroughly before adding more.
Once it has all been added, beat everything together until there are no visible dry ingredients.
Step 5: Add the red food coloring and milk to your mixture. If you feel that the beautiful red color isn’t deep enough, add another drop or two of food coloring until you are satisfied.
Step 6: Once ready, chill the cookie dough for at least two and half hours in the refrigerator.
Step 7: After enough time has passed, preheat your oven to 350 degrees and line a baking tray with parchment paper.
Step 8: Take about a tablespoon of the dough mixture (with a cookie scoop or measuring spoon) and roll it into a ball using your hands. Be careful not to handle the dough too long, or you will start to heat it with friction and your body heat.
Step 9: Place each ball of dough on the prepared baking sheet about 3 inches apart. If you are making all 35 cookies in one batch, you will need more than one cookie sheet.
Step 10: Bake cookies for 12 -14 minutes. While they are baking, unwrap your Hershey’s Kisses and set them aside.
Step 11: When your cookies are ready, remove them from the oven. The edges will be set but the centers will look soft. That’s normal.
Step 12: Allow the cookies to cool for 5 minutes and then slowly press the Hershey Kisses into the center of each cookie while they are still warm.
Step 13: Immediately place the warm cookies into the freezer on a large plate so that the chocolate can set.
Note – If you are moving each baked cookie from the hot tray to a wire rack before placing them in the freezer, be very careful. They will be soft, so use a flat thin spatula so that they don’t fall apart.
Step 14: After 10 minutes of freezing, remove your rich cookies and enjoy!
How To Store Leftover Red Velvet Blossom Cookies
Store any leftovers in an airtight container at room temperature for up to a week or the refrigerator for up to two weeks for best results.
What Kisses Should I Use For These Chewy Red Velvet Cookies?
Just like classic Peanut Butter Blossom Cookies, this festive cookie uses milk chocolate Kisses. That said, you can use any of the Kisses varieties that you want.
Some people prefer dark chocolate Kisses or Hershey’s Hugs, so anything you enjoy the most is a great option. You can also do a variety of types in the same batch of cookies since you’re adding the Kisses at the end.
Can I Add Red Sugar To The Top Of These Chocolate Cookies?
Yes! After you place the red dough balls on the large baking sheets and before putting them in the oven, sprinkle some sugar onto the dough.
As they bake and become flatter, you will see the sugar incorporate into the cookie dough. This will add some extra texture and shimmer to these red velvet desserts.
Can I Freeze These Red Velvet Blossoms?
Yes, kind of! You can store the dough in the freezer for up to 3 months.
Follow the instructions through the step where you roll the balls. Freeze the dough in single layers until the balls are solid, and then transfer them to a resealable bag in the freezer.
When you are ready to bake your chocolate blossom cookies, thaw the dough balls for about 10 minutes and then follow the rest of the instructions to bake and add the Hershey’s Kiss chocolates to the middle of the cookie.
Are You Looking For More Delicious Cookies? Here Are Some Of My Favorites:
Red Velvet Kiss Cookies are a perfect treat for the holiday season and Valentine's Day! Gorgeous blossoms with amazing flavor, these will be your new favorite cookies!
Prep Time25 minutes
Cook Time12 minutes
Additional Time2 hours35 minutes
Total Time3 hours12 minutes
Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup cocoa powder
Pinch of salt
1 tablespoon milk, room temperature
4 - 5 red gel food coloring (or more)
35 Hershey’s Kisses, unwrapped
Instructions
Using an electric mixer, add your butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy.
Add in the vanilla extract and combine well. Add in your egg and mix it in thoroughly.
In a separate bowl mix the flour, baking powder, cocoa powder, and salt.
Slowly add the flour mixture to the butter mixture in batches, mixing everything together thoroughly before adding more. Once it has all been added, beat everything together until there are no visible dry ingredients.
Add the food coloring and milk to your mixture. If you feel that the red color isn't deep enough, add another drop or two of food coloring.
Once ready, chill the dough for at least two and half hours in the refrigerator.
After the chill time, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Take about a tablespoon of the dough mixture and roll it into a ball using your hands. Be careful not to handle the dough too long, or you will start to heat it with the friction and your body heat.
Place each dough ball on the parchment paper-lined baking tray about 3 inches apart. If you are making all 35 cookies in one batch, you will need more than one cookie sheet.
Bake the cookies for 12 -14 minutes. While they are baking, unwrap your Hershey's Kisses and set them aside.
When your cookies are ready, remove them from the oven. The edges will be set but the centers will look soft. That's normal.
Allow the cookies to cool for 5 minutes and then slowly press the Hershey’s Kisses into the center of each cookie while they are still warm. Immediately place the cookies in the freezer so that the chocolate can set.
After 10 minutes of freezing, remove your cookies and enjoy!
Notes
If you are moving each baked cookie from the hot tray to a wire rack before placing them in the freezer, be very careful. They will be soft, so use a flat spatula so that they don't fall apart.Â
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Step 2: Add in the vanilla extract and egg and mix thoroughly. 
Step 3: In a separate bowl mix the flour, baking powder, cocoa powder, and salt. 
Step 4: Slowly add the flour mixture to the butter mixture in batches, mixing everything together thoroughly before adding more.
Step 5: Add the red food coloring and milk to your mixture. If you feel that the beautiful red color isn’t deep enough, add another drop or two of food coloring until you are satisfied. 
Step 8: Take about a tablespoon of the dough mixture (with a cookie scoop or measuring spoon) and roll it into a ball using your hands. Be careful not to handle the dough too long, or you will start to heat it with friction and your body heat. 
Step 11: When your cookies are ready, remove them from the oven. The edges will be set but the centers will look soft. That’s normal. 
Note – If you are moving each baked cookie from the hot tray to a wire rack before placing them in the freezer, be very careful. They will be soft, so use a flat thin spatula so that they don’t fall apart. 
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set, Rectangle Steel Sheet Pan, Charcoal
