Hershey's Red Velvet Blossoms
Delightful red velvet cookies topped with chocolate kisses, perfect for any celebration.
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.
Notes
Store cookies in an airtight container at room temperature. They last up to a week. For longer storage, freeze in a freezer-safe bag for up to three months.