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These Red Velvet Kiss Cookies just might be the most fun, delicious, festive and romantic cookies that you'll ever have the pleasure of meeting!
Romantic? It's funny but it seems there's something unexplainably romantic, perhaps even a bit magical about anything labeled "red velvet", whether it's cake, cupcakes, fudge, brownies, ice cream etc. I've noticed that often, people's eye's light up when "red velvet" is mentioned? At the fancy cupcake shops, it's usually the red velvet variety that sells out first. If you don't believe my assessment, whip up a batch of these delicious Red Velvet Kiss Cookies and you'll see exactly what I mean as they disappear right before your eyes!
A while back, 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 that recipe, adapted it with just a few minor changes to make these pretty, Red Velvet Kiss Cookies.
A splash of red food coloring and a coating of red sanding sugar transform the chocolate cookies into red velvet beauties. Although red food coloring is not on my list of frequently used ingredients, I'm okay with some rules going out the window for special, occasional splurges.
A Hershey's Kiss in the center of each cookie makes a tasty and attractive finishing touch. I've used the traditional Hershey's Hugs Kisses, as well as their Candy Cane Kisses with delicious results.
These Red Velvet Kiss Cookies are a fun project to do with kids as there are lots of steps along the way that they can help with. If the children are a little older, this is an easy enough recipe that they can do it on their own with just a bit of supervision.
If you enjoy giving gifts from the kitchen these cookies are perfect. They make a beautiful presentation in a fancy little gift box or on a pretty disposable plate enclosed with cellophane and tied with festive ribbons. I love to serve these Red Velvet Kiss Cookies on an elegant cake stand as part of a dessert buffet.
Go ahead, whip up a batch of these Red Velvet Kiss Cookies! You'll see exactly what I mean about fun, festive, delicious and romantic!
P.S. 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.
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- 14 tablespoons butter
- 1 ¾ cups all purpose flour
- ¾ cup cocoa powder, (use regular, not the extra dark cocoa)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups brown sugar (packed)
- 1 large egg plus one egg yolk
- 1 tablespoon vanilla
- 1 tablespoon red liquid food coloring
- 1 cup mini semi sweet chocolate chips
- ½ cup red sanding sugar*
- 1 12- ounce 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)
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Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
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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.
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In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder.
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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.
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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.
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Put red sanding sugar in a shallow bowl. Roll the dough into balls, about 1 ½ tablespoons for each cookie. Roll the balls in the sanding sugar until well coated and place on prepared baking sheets.
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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.
* Sanding sugar is just the red colored sugar you see at the grocery store. It’s especially popular around Christmas time. Most larger grocery stores will carry this in the baking aisle.
** If Hershey's hugs are not available where you live, substitute some other type of fun candy in the center of the cookies.
Jacquie Hails says
I made this cookies and they came out perfect, just like the picture. We loved them so much that I want to make them for valentines. Would it be okay to omit the cocoa powder or will it change the consistency? I would make them pinkish as oppose to reddish color.
What do you think?
Chris Scheuer says
Hi Jacquie, I'm thinking they might spread a little too much without the cocoa. You could add a little flour to make up for the cocoa.
Melissa says
I made these this past weekend and I chilled the dough before I rolled them into dough and after and they still spread out a little more than I would have liked but the flavor is delicious. Curious why melted butter is used instead of just creaming the butter and sugar together.
Chris Scheuer says
Hi Melissa, you probably could use softened butter but I followed the directions from Cook's Illustrated.
Danielle Axtell says
Hello Chris
Andy and I followed all directions my cookies spread into a blob I used Sapphire All purpose flour kept in a cool dry place. I don’t understand what happened. They look very pretty and I guess I will have to try them again.
Thanks
Danielle
Chris Scheuer says
Hi Danielle, I'm so sorry you had trouble with these. It's difficult to say what went wrong without having been right there in the kitchen with you. Moisture content of butter and flour can vary. Perhaps, it might be good next time to try a test cookie and, if it spreads, add a bit more flour to the dough and then do another test.
I do a lot of testing with recipes to ensure success but there are some variables that I don't have any control over.
Bonnie Carrell says
Just found this site. Wanted to let you know that I used chocolate covered cherries with the stem for the Christmas version of the cookies. Loved it.
Chris Scheuer says
Thanks, Bonnie! Great idea!
Lynzi says
My cookies tasted great, but they were too dry and crumbled. I would lessen the amount of chocolate chips and add some liquid. More butter probably would have helped them stay together and not be as dry. Just my experience! When I added the kisses, they fell apart so I ended up with balls.
Mary Jo says
Chris,
Can I use gel food coloring instead of liquid? Love your recipes! I always get rave reviews whenever I make one!
Maggie says
Hi Chris, I made these cookies today for a bridal shower tomorrow. The dough was very sticky and I put it in fridge for a little bit. The cookies were flat, no kisses put on. However the rich chocolate flavour was good. I'm disappointed that they don't look as pretty as I had hoped for
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Chris Scheuer says
I'm sorry, Maggie. I wonder if it could be your leavening agent??
Anita says
Hi Chris, I absolutely love red velvet, its one of two favorites of mine the other one happens to be butterscotch. Ive just seen for the very first time and I would really like to bake them later on this week. I'll be visiting with the family for couple days; my mom, dad, sister, and niece. Its always good to know the time it takes prep food and amount of time food takes until it reaches complete or fully cooked and/or bake. Question I have is prep time is 3hrs 18 and cook time 3hrs 18mins, does that mean the total amount of time itd take to make what looks to me be very delious cookie recipe happens to take a total of 6hrs and 36 mins ?
Chris Scheuer says
Hi Anita, If you notice any of our recipes with crazy prep times, it because I went to a new recipe plugin a while back and it messed up all of my recipe times. I've been trying to slowly go back and correct them but it's taking time with over 1100 recipes. This one is fixed now! Thanks.
Tamera Miller-McLaurin says
Hello I made these cookies and they taste great yet I did something wrong they spread out did not puff up, I added everythnig as in the recipe I believe ,yet I know I must have done something wrong does gas oven make any difference.
Thank you Tamera
Chris Scheuer says
Hi Tamera, I'm sorry your cookies didn't puff. It's always hard to say what could have gone wrong. There are so many possibilities like leavening agents, oven temp, butter, etc. A gas oven should be fine for baking these cookies.
Glenda Gordon says
Has anyone tried making this recipe gluten-free? Results?
Chris Scheuer says
Hi David,
My scoop is not labeled with numbers but it holds 2 tablespoons (filled to the brim). I use regular Hershey's cocoa powder. I tried it with the Dutch Process but the cookies did not come out as pretty.
Chris Scheuer says
Hi David,
No problem. My scoop when filled to the brim is 2 tablespoons. When I make these cookies, I use a scant scoop for each cookie so it's closer to 1 1/2 tablespoons and we got 3 dozen cookies. I figured people have different size scoops and won't make exactly the same size as mine, that's why I put the range.Hope that helps and that you enjoy them!
Elena says
Thank you for the recipe in grams.
Chris Scheuer says
You're very welcome Elena!
LM C says
I would have really enjoyed seeing this recipe without all the pictures of children. I quit after the first 20 pics or so. Never got to the recipe. Also pinned this site, so I will not bother to open any recipes from it again. Keep the children photos for family...
Chris Scheuer says
Hello LM C,
Even though you'll never see this, I felt compelled to answer you. My family is one of the most important things in my life and so intertwined with who I am, I can't help but share the joy and fun they bring on the blog. Several times a year I do a family post and it seems that lots of Café readers really enjoy them and we get lots of positive response. I understand that some people don't care for this personal aspect.There are tons of blogs out there that are purely recipes and food related. I know you'll find just what you're looking for. Thanks for your visit to The Café
Kind Regards,
Chris
Marilyn TenBrink says
I was looking for Christmas cookie recipes and came across this recipe and in reading the reviews saw the comment and your reply. It broke my heart to see the comment. I feel so sorry for the person who felt compelled to write it. I loved your reply.
First of all, I found The Cafe about a year and a half ago and have made many of your recipes. Might I say, they have turned out beautifully. Many rave reviews and I have shared many of your recipes. You even quickly replied to a question I had, how wonderful of you! I thoroughly enjoy your blog and the many happy pictures you are kind enough to share. I was never able to have children of my own, but I have been blessed to marry a wonderful man who came with two wonderful boys. Please continue to share your family... during these troubled times, we need all the family we can get! Thank you so much for sharing. Merry Christmas to you and your beautiful family.
With kindest personal regards,
Marilyn
P.S. My husband and I will make the red velvet kiss cookies, your easy decorated cookies, and I will make the the Peppermint Candy Cane Tart when the boys come to visit for Christmas.
Chris Scheuer says
What a kind and thoughtful email! Thanks so much, Marilyn, I enjoyed learning a bit about you and your family. And I'm so happy that Café recipes will be a part of your Christmas celebration! Wishing you a lovely Christmas, how fun that your boys will be with you!
Sundevilnurse says
If you cant say anything nice, just be quiet and find a different site. You did nothing but hurt with this comment. The recipe was very good, and I'll make it again.
Chris Scheuer says
Thanks!
jen says
How would the taste change if the extra dark cocoa powder was used?
Chris Scheuer says
I tried the extra dark and they came out really black looking, not so pretty.
Susan says
What beautiful memories you're making! I love these cookies & just know my niece will want to make them for Christmas.
P.S. I finally switched to WordPress!
Sandra says
Chris I agree with you wholeheartedly about artificial food colors. I also agree that when it comes to red velvet it's the only way to go. Your little girls are becoming quite the bakers. Gabrielle helps me in spurts but like your girls loves to smell the vanilla. I'm saving this recipe for Valentines Day!
Denise Browning@From Brazil To You says
I have to make these for my daughter, Chantal. She is crazy for red velvet... actually so much that her upcoming birthday cake will be red velvet. LOL I am looking forward to seeing her happy little face while munching these cookies.
Janelle says
I've tried this recipe twice. First time they burned easy so yes that was my fault but the second time they fell apart 🙁
Chris Scheuer says
Hi Janelle, so sorry you didn't have good results with these. I hate it when I waste good ingredients. I'm not sure what could have gone wrong as I have made these cookies numerous times with great results.
Jan Thorkelson says
Why can't you use the DARK coco?
Chris Scheuer says
Hi Jan, I tried that and the cookies got really dark, sort of black and burned looking.
Laura (Tutti Dolci) says
Such pretty cookies, these would be a hit at any holiday party!