How to Make Red Velvet Kiss Cookies

Red velvet cookie dough is rolled in powdered sugar, baked, then topped with Hershey’s Hugs or Kisses to create delightful Red Velvet Kiss Cookies. These festive crinkle cookies are an ideal treat for Valentine’s Day, parties, or any time you want a sweet, chocolatey, slightly tangy cookie with a melt-in-the-center chocolate accent.

This easy-to-make recipe yields beautifully colored red-and-white crinkle cookies with a tender interior and a slightly crisp exterior. They are quick to prepare and bake, and finishing each warm cookie with a Hershey’s Hug or Kiss creates a glossy, irresistible center. Below you’ll find the full ingredient list, step-by-step instructions, useful tips for best results, storage suggestions, and nutrition information.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tablespoon red food coloring (or adjust for desired color)
• 1/2 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/4 cup powdered (confectioners’) sugar, for rolling
• 12 Hershey’s Hugs or Kisses (one per cookie)

Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, unsweetened cocoa, kosher salt, and baking soda. Set the dry mixture aside.
3. In a large mixing bowl, combine the melted butter with the granulated sugar and brown sugar. Stir until the mixture is smooth and well combined.
4. Add the egg and mix until incorporated. Stir in the red food coloring, vanilla extract, and white vinegar, mixing until the dough is uniformly colored.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. The dough should be soft but manageable—if it seems too sticky to roll, chill for 10–15 minutes.
6. Scoop heaping tablespoons of dough and roll each into a ball. Roll each ball in the powdered sugar until coated, then place on the prepared baking sheet about 2 inches apart to allow for spreading.
7. Bake for 12–14 minutes, until the cookies have set at the edges but still appear slightly soft in the center. Crinkle cookies will set as they cool.
8. Remove the cookies from the oven and immediately place a Hershey’s Hug or Kiss in the center of each hot cookie. Press gently so the chocolate settles into the warm cookie and softens slightly. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Recipe details

Servings: 12 cookies  |  Prep time: 15 minutes  |  Cook time: 12 minutes  |  Total time: 27 minutes

Author: Whitney Bond

Tips for best results

• For a deeper, more vibrant color, use gel food coloring—add a little at a time until you reach the desired shade.
• If your dough feels too soft to roll, refrigerate for 10–20 minutes; slightly chilled dough is easier to shape and yields taller cookies.
• Coating the dough balls generously in powdered sugar creates the classic red-and-white crinkle look as the cookie spreads while baking.
• Use a gentle press to set the chocolate on top right after the cookies come out of the oven so the Hug or Kiss softens but retains shape.
• Space cookies at least 2 inches apart to prevent them from merging while baking.

Variations and ideas

Feel free to adapt this recipe to suit preferences or occasions:

• Substitute dark cocoa for deeper chocolate flavor, reducing the amount slightly to avoid drying the dough.
• Try different chocolates on top—white chocolate Hugs for an extra-sweet contrast or a caramel-filled candy for a surprise center.
• Add a teaspoon of instant espresso powder to the dry mix to intensify the cocoa notes without adding a coffee taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, layer between sheets of parchment and freeze for up to 2 months. Thaw at room temperature; if you prefer the chocolate softer, microwave briefly in 5–8 second increments.

Nutrition facts (approximate per cookie)

• Calories: 200 kcal
• Carbohydrates: 35 g
• Protein: 2 g
• Fat: 5 g (Saturated fat: 3 g)
• Cholesterol: 24 mg
• Sodium: 248 mg
• Sugar: 22 g

These Red Velvet Kiss Cookies are festive, quick to make, and sure to be a hit at holiday gatherings, classroom parties, or cozy evenings at home. Bake a batch and share them with people you love.

More cookie recipes

If you enjoy these cookies, try other favorite cookie recipes for variety. Below are featured recipe images and titles for inspiration.