Pink Velvet Chocolate Kiss Cookies
Skip the mistletoe and pucker up for these Pink Velvet Chocolate Kiss Cookies. A delicious twist on a Christmas classic and a pretty addition to your cookie tray, these pink crinkles are soft, chewy and melt-in-your-mouth delicious.
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla pure
- 1/4 tsp pink gel food coloring
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 2 cups all-purpose flour unbleached
- 1/4 cup granulated sugar for rolling
- 2/3 cup powdered sugar for rolling
- 24 Hershey Kisses
Instructions
- Cream butter and both sugars with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating after each until combined.
- Add vanilla and gel food coloring then beat until evenly incorporated. Note: If a more intense shade of pink is desired, add food coloring one drop at a time stirring after each addition. Do not mix in food coloring after this step or you risk the chance of overmixing the batter.
- In a separate bowl, whisk together baking soda, salt and flour.
- Gradually add flour mixture to wet ingredients. Beat with an electric mixer on low speed until just incorporated.
- Cover bowl with plastic wrap and chill in the refrigerator for 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Use a cookie scoop to form dough into 24 balls. Roll each ball in a granulated sugar then roll in powdered sugar until evenly coated.
- Place balls on parchment-lined cookie sheets spaced 2 inches apart then bake for 9 to 11 minutes until edges are set.
- Remove cookies from oven and roll in powdered sugar again. Press one Hershey Kiss into the center of each cookie then place on a wire rack to cool completely.
- Store cookies covered at room temperature up to 1 week.