Hershey’s Red Velvet Blossoms
why make this recipe
Hershey’s Red Velvet Blossoms are a delightful twist on the classic cookie. They have a rich, velvety texture and a stunning red color that makes them perfect for any celebration. These cookies are not only beautiful but also delicious, thanks to the combination of buttery dough and sweet chocolate kisses. They are great for birthdays, holidays, or just a fun treat at home. Plus, they are easy to make, so even beginner bakers can impress their friends and family!
how to make Hershey’s Red Velvet Blossoms
Making Hershey’s Red Velvet Blossoms is a simple process that requires just a few steps. Follow the directions carefully, and you’ll have a batch of stunning cookies ready in no time.
Ingredients:
- 7 tbsp butter (salted or unsalted, softened)
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1/4 tsp red food coloring gel
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup red sanding sugar
- 18 Hershey chocolate kisses
Directions:
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set it aside.
- In a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until smooth.
- Add the egg yolk, vanilla extract, and red food coloring to the mixture and mix until well combined.
- Gradually stir in the flour, cocoa powder, baking powder, and salt until just combined. Don’t overmix!
- Using a tablespoon, scoop out 18 equally sized balls of cookie dough. Roll them in the palms of your hands to smooth them out.
- Roll each ball in red sanding sugar to coat them.
- Place the cookie balls on the prepared baking sheet and bake for 10 minutes.
- As soon as you take the cookies out of the oven, press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
how to serve Hershey’s Red Velvet Blossoms
Hershey’s Red Velvet Blossoms are best served warm or at room temperature. You can enjoy them on their own or pair them with a glass of cold milk. They also look great on a dessert platter for parties or special gatherings.
how to store Hershey’s Red Velvet Blossoms
To keep your Hershey’s Red Velvet Blossoms fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they’ll stay good for up to three months.
tips to make Hershey’s Red Velvet Blossoms
- Make sure your butter is softened to room temperature for easy mixing.
- Use gel food coloring for a more vibrant red color.
- Don’t overbake the cookies; watch them closely to keep them soft.
- Experiment with different types of chocolate candies besides Hershey’s kisses for a fun twist.
variation
You can add chopped nuts, like walnuts or pecans, for extra texture. You might also try using white chocolate chips instead of Hershey’s kisses for a different flavor combination.
FAQs
Q: Can I use regular food coloring instead of gel?
A: Yes, but gel food coloring gives a more vibrant color, and you need less of it.
Q: How can I make these cookies more chocolatey?
A: You can add more cocoa powder to the dough or include chocolate chips in the mixture.
Q: Can I make this recipe vegan?
A: Yes, you can substitute butter with a dairy-free alternative, and use flaxseed meal or a commercial egg replacer instead of the egg yolk.
Hershey's Red Velvet Blossoms
Ingredients
Cookie Dough Ingredients
- 7 tbsp butter (salted or unsalted, softened) Make sure your butter is softened to room temperature for easy mixing.
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk Can substitute with flaxseed meal or a commercial egg replacer for vegan.
- 1/4 tsp red food coloring gel Use gel food coloring for a more vibrant color.
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Toppings
- 1/4 cup red sanding sugar
- 18 pieces Hershey chocolate kisses You can experiment with different types of chocolate candies.
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set it aside.
- In a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until smooth.
- Add the egg yolk, vanilla extract, and red food coloring to the mixture and mix until well combined.
- Gradually stir in the flour, cocoa powder, baking powder, and salt until just combined. Don’t overmix!
- Using a tablespoon, scoop out 18 equally sized balls of cookie dough. Roll them in the palms of your hands to smooth them out.
- Roll each ball in red sanding sugar to coat them.
- Place the cookie balls on the prepared baking sheet and bake for 10 minutes.
- As soon as you take the cookies out of the oven, press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
