Get ready to tantalize your taste buds with the most irresistible cookie sensation that will make your dessert dreams come true! These Red Velvet Kiss Cookies are not just a treat; they're a magical combination of rich cocoa, vibrant red color, and a surprise chocolate kiss that will make everyone at your gathering stop and stare. Imagine biting into a soft, velvety cookie with a perfectly melted chocolate center - it's like a love story between texture and flavor that you won't be able to resist!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 24 chocolate kisses
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt until fully combined and no lumps remain. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, approximately 2-3 minutes.
- Add the egg, red food coloring, and vanilla extract to the butter mixture. Mix on medium speed until the color is evenly distributed and the mixture is smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Unwrap the chocolate kisses and set them aside. Scoop the cookie dough into small balls, approximately 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops look slightly cracked.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each warm cookie. The heat will help the kiss adhere to the cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate kiss will firm up as the cookies cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use gel food coloring for a more vibrant red color without adding extra liquid.
- Chill the dough for 30 minutes before baking if you want a thicker, less spread-out cookie.
- Press the chocolate kisses into the cookies immediately after baking while they're still warm to help them stick perfectly.
- For gluten-sensitive guests, double-check that your gluten-free flour blend is fresh and of high quality.
- Allow cookies to cool completely before storing to prevent moisture buildup.
- For an extra touch, dust the cooled cookies with a light sprinkle of powdered sugar for a beautiful presentation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
