Red Velvet Crinkle Kisses

Instructions

Prep the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar

In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Add wet ingredients

Beat in the egg, red food coloring, and vanilla extract until fully combined. The batter will be a vibrant red.

Combine wet and dry

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Chill the dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much.

Wrap the kisses

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 1 tablespoon of dough, flatten it in your palm, place a white chocolate kiss in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.

Roll in powdered sugar

Roll each dough ball generously in powdered sugar until completely coated. Place on the prepared baking sheets, 2 inches apart.

Bake and cool

Bake for 10-12 minutes, until the edges are set but the centers are still slightly soft. The cookies will crackle as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips & Tricks

Chill the dough thoroughly before rolling to prevent excessive spreading and ensure a perfect crinkle top.
Use Dutch-process cocoa for a deeper color and richer flavor that complements the red velvet perfectly.
Roll the dough balls generously in powdered sugar right before baking for that signature crackled look.
For a classic red velvet tang, add 1 teaspoon of white vinegar to the wet ingredients.
Store cookies in an airtight container at room temperature for up to 5 days.

Ingredients