Description
A simple recipe for classic red velvet cookies topped with a Hershey’s Kiss.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring
- 1 (10 ounce) package Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the cocoa powder and red food coloring until the dough is uniformly red.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft.
- Immediately after removing from the oven, gently press one Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, bake for the shorter end of the time range.
- Ensure your butter is truly softened for the best cookie texture.
- You can chill the dough for 30 minutes before baking if you prefer a thicker cookie.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American