Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup powdered sugar, for rolling
- 24 Hershey’s Kisses, unwrapped
Feel free to substitute the all-purpose flour with a gluten-free blend if needed, and consider using beetroot powder for a natural red hue if you prefer to avoid artificial coloring.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg, milk, vanilla extract, and red food coloring to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop tablespoon-sized portions of dough and roll each into a ball.
- Roll each dough ball in powdered sugar, ensuring an even coating.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.
- Immediately press a Hershey’s Kiss into the center of each cookie while they are still warm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
