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Red Velvet Kiss Cookies
Red Velvet Kiss Cookies - chewy and delicious red velvet cookies topped with a Hershey's Kiss! A delightful Christmas cookie that will make everyone smile!
Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper.
To the bowl of your mixer add the butter, brown sugar, vanilla extract and beat well until creamy. Add the egg and egg yolk, food coloring and continue mixing until the color is fully incorporated in the batter.
In a bowl combine the salt, flour, baking powder, baking soda and cocoa powder together.
Add the dry ingredients to the mixer, half at a time, mix well, then add the other half.
Place the granulated sugar in a shallow plate. Roll the cookie dough into 1 inch cookie balls, then roll through the sugar. Place the cookies on the prepared baking sheets and repeat until all the dough is rolled. The dough should generate about 4 dozen cookies.
Bake in the preheated oven for 11 to 13 minutes. Make sure you don't overbake the cookies because they will be dry.
As soon as you take the cookies out from the oven, place a kiss in the center of each cookie. Transfer cookies to a wire rack until cooled completely.
- I used liquid food coloring but gel food coloring will work as well.
- Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
- These cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 47mg | Potassium: 40mg | Sugar: 12g | Vitamin A: 115IU | Calcium: 28mg | Iron: 0.5mg