Red Velvet Kiss Cookies (gluten-free)
I love chocolate.
The only problem with Holiday desserts to me is that chocolate is often accompanied by different flavors. Chocolate peppermint, white chocolate gingerbread, etc. I love all those flavors. But just chocolate? That’s the dessert I crave most.
So how about a chocolate-filled, festive dessert?! These Red Velvet Kiss Cookies are a little twist on the classic, but just as easy to make.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 tsp red food color
1 tsp vanilla
1 egg
1 1/4 cup gluten-free all purpose flour (or regular flour)
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
red sprinkles or extra sugar, for rolling cookies in (optional)*
20 Hershey kisses, unwrapped
Instructions
To begin, preheat your oven to 350 and line two pans with parchment paper (or spray with non-stick spray).
To a large mixing bowl, add your butter and sugar and cream them together with a mixer for a couple minutes, till creamy. Add your red food color, vanilla and egg and blend again briefly till all ingredients are combined.
To a separate, small mixing bowl, add your flour, cocoa powder, baking soda and salt. Whisk thoroughly till well combined.
Pour your dry ingredients into your wet ingredients and mix them together till you have a smooth cookie dough batter.
*Prepare your bowl of sprinkles (or extra sugar) for rolling the cookies in. Scoop each cookie, roll it around covering it entirely in sprinkles, and place it onto your pan. Repeat. Evenly space your cookies apart, with no more than 12 cookies per pan. Bake for 9-11 minutes, or till the edges of the cookies are set but the center looks a touch underdone.
Remove your cookies from the oven, and gently press a Hershey kiss into the center of each cookie. Let cool entirely then devour!
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