Nothing says love like red velvet and Hershey’s kisses. Ok maybe real kisses but these Red Velvet Kiss Cookies are the next best thing. The sweet kiss pairs perfectly with the slight tang of the red velvet creating a harmonious dance in your mouth! They’re gluten free, egg free, nut free and easily vegan!
My daughter loves loves loves making these cookies with me.
They’re so easy to make and fun to help with. She’s great at unwrapping more Hershey kisses as I eat them.
She’s like, “Mom!!!! I just unwrapped 5! Why are there only 3 now?!”
Hmmmmm not sure noodle. No clue where they went. Haha.
Anyway, this recipe is great and does make a lot of cookies. You can always use half the amount of dough and freeze the other half for another time like with my Chocolate Blossom Cookies.
For other red velvet recipes, try my Red Velvet Cupcakes, Red Velvet Chocolate Chip Cookies and Red Velvet Chocolate Chip Muffins.
Ok...so...let’s make cookies!
Let's Make Red Velvet Kiss Cookies
Mix the dry ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, baking soda and salt. Set aside.
Cream the sugar
In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the softened butter or vegan baking stick and 1 cup granulated sugar until creamy. About 1-2 minutes.
Mix it all together
Then, beat in the cornstarch water mixture, milk of choice, red food coloring and vanilla until combined. Slowly add in the flour mixture a little at a time and beat until just combined.
Chill the dough
Remove the dough from bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
Is this step really needed? Yes. There is no egg in these cookies to hold everything together when it is heated in the oven.
If you don’t chill the cookies they will spread.
Let's Bake These Beauties
Roll The Dough Balls In Sugar
Line a baking sheet with parchment paper and unwrap all the Hershey kisses.
Place the remaining ⅔ cup granulated sugar into a small bowl.
Remove dough from fridge and roll into 1 inch balls. Then roll into granulated sugar.
Bake Time
Place on baking sheet 2 inches apart. Bake for exactly 8 min.
Remove from oven and immediately press a Hershey Kiss into the center of each cookie.
After a few min, use a spatula to transfer the cookies to a cooking rack. Don’t try to remove them too soon or they will break apart!
How to Make These Cookies Vegan
Follow these simple tips to make these vegan cookies:
- Use a Non Dairy GF Flour- Make sure to use a gluten free flour that is free from dairy.
- Make sure to use Vegan Baking Sticks- Instead of butter, use your favorite vegan baking stick.
- Use a Non Dairy Milk of Choice- Swap out the regular milk for non dairy.
- Add Vegan Chocolate- Swap out the Hershey Kisses for a Dairy Free Chocolate Square.
And that is it! Gluten free, egg free, nut free and easily vegan...these Red Velvet Kiss Cookies are ones you’ll be making again and again!
Red Velvet Kiss Cookies
Ingredients
- 53 Hershey Kisses unwrapped
- 1 ¾ cup gluten free flour
- ¼ cup cocoa powder I used Hershey’s Dutch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick of unsalted butter or vegan baking stick softened
- 1 cup granulated sugar plus ⅔ cup for rolling
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons milk of choice
- 1 tablespoon red food coloring I use McCormick
- 1.5 teaspoons pure vanilla extract
Instructions
- In a large bowl, whisk together the gluten free flour, cocoa powder, baking soda and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the softened butter or vegan baking stick and 1 cup granulated sugar until creamy. About 1-2 minutes. Then, beat in the cornstarch water mixture, milk of choice, red food coloring and vanilla until combined. Slowly add in the flour mixture a little at a time and beat until just combined.
- Remove the dough from bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and unwrap all the Hershey kisses.
- Place the remaining ⅔ cup granulated sugar into a small bowl.
- Remove dough from fridge and roll into 1 inch balls. Then roll into granulated sugar. Place on baking sheet 2 inches apart. Bake for exactly 8 min. Remove from oven and immediately press a Hershey Kiss into the center of each cookie. After a few min, use a spatula to transfer the cookies to a cooling rack. Enjoy!
Nutrition
Recipe adapted from Hersheyland's Kisses Red Velvet Chocolate Blossoms Recipe.
john
A chef's kiss for these kiss cookies!