The most fun, delicious, festive and romantic cookies that you’ll ever have the pleasure of meeting!
Yes, you have to admit, there’s something unexplainably romantic, perhaps even magical about anything with the moniker “red velvet”; whether it’s cake, cupcakes, fudge, brownies, ice cream etc. For example, have you ever noticed how people’s eye’s light up when you mention “red velvet”? And at the fancy cupcake shops, it’s usually the red velvet that disappear first.
I don’t normally use red food coloring for anything, but it just seems that all the rules go out the window when it comes to red velvet.
A few months ago, I tried a recipe from Cooks Illustrated for Chocolate Sugar Cookies. They were some of our favorite cookies ever with a double dose of delicious chocolate, deep crackly surfaces, chewy centers and crisp, sugary exteriors. I had some fun with this same recipe recently and transformed them into beautiful Red Velvet holiday cookies with just a few minor changes to the recipe.
A Hershey’s Hug candy in the center of each cookie made a really pretty garnish.
Scott and I are visiting our daughter and her family in London for 10 days. We have three granddaughters who have been helping Grammy (me) in the kitchen for years now. I decided to do something a bit different this time, as they’ve gotten to be such “culinary pros”. I gave Annie, (the oldest at 8) the recipe ahead of time and explained that she was going to be “the boss” this time; she would give the others assignments and help them along by overseeing the whole operation. She was excited, grabbed her mommy’s computer and started studying the recipe I had emailed earlier. She wrote a name beside each ingredient and assigned each sister certain instructions.
Annie called the other two girls and made sure they washed their hands. They were ready to go. I’ll let the pictures tell the story of their cooking adventure – and an adventure it was. There was even bit of trouble at the end!
Oh, but that wasn’t quite the end of the story. There was one more character involved, a little fellow who dragged a stool over to where the cookies were when everyone else was out of the kitchen:
These Red Velvet Kiss Cookies would be perfect for any special occasion! It’s your turn now, they’re fun, delicious, festive … and quite romantic!
P.S. Oh, and if you like Red Velvet, we’ve got some crazy good fudge to share with you too: Winter White Red Velvet Fudge. It’s perfect for dessert platers gift giving and holiday celebrations. Love cupcakes? Here’s our favorite recipe for Red Velvet Cupcakes from The Hummingbird bakery, a famous London cupcake shop.
- 14 tablespoons (198g) butter
- 1 ¾ cups (219g) all purpose flour
- ¾ cup (88g) cocoa powder, (use regular, not the extra dark cocoa)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups (350g) brown sugar, 350g (packed)
- 1 large egg, plus one egg yolk
- 1 tablespoon vanilla
- 1 tablespoon red liquid food coloring
- 1 cup (175g) mini semi sweet chocolate chips
- ½ cup red sanding sugar*
- 1 12-ounce (340g) bag Hershey's Hugs**, for topping (you can use either the milk chocolate stripped Hugs or the red an white peppermint striped ones which are available around the Christmas holidays)
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, melt 10 tablespoons of the butter in the microwave. Cut the remaining 4 tablespoons butter in to 6-8 pieces, add to the melted butter and stir (this helps to cool down the melted butter so it won't be too hot later when the eggs are added). Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder.
- Add the brown sugar, vanilla, red food coloring and salt to the melted butter. Stir well to combine. Add the egg and egg yolk and stir until smooth.
- Add flour mixture and stir with a wooden (or sturdy) spoon just until combined and flour is incorporated. Add chocolate chips and mix just until incorporated.
- Put red sanding sugar in a shallow bowl. Roll the dough into balls, about 1½ tablespoons for each cookie. Roll the balls in the sanding sugar until well coated and place on prepared baking sheets.
- Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Be careful not to over bake the cookies or they will be dry. As soon as the cookies emerge from the oven place a Hershey's hug in the center of each cookie. Transfer the cookies to a wire rack to cool completely.
** If Hershey's hugs are not available where you live, substitute some other type of fun candy in the center of the cookies.