Hershey's Red Velvet Blossoms
These soft and buttery red velvet cookies topped with a chocolate kiss are perfect for celebrations, cozy nights in, and are easy to share.
Ingredients
Cookie Ingredients
- 7 tbsp butter, salted or unsalted, softened Use real butter if possible.
- 1/2 cup brown sugar, packed Brings a molasses-like depth.
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk Adds richness and tenderness.
- 1/4 tsp red food coloring gel Gives bright color without thinning the dough.
- 1 cup all-purpose flour Measure correctly to avoid dense cookies.
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup red sanding sugar Creates a crunchy shell.
- 18 pieces Hershey chocolate kisses Use chocolate kisses for the centers.
Instructions
Preparation
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth and light.
- Add in the egg yolk, vanilla, and red food coloring, mixing until combined.
- Add in the flour, cocoa powder, baking powder, and salt, mixing just until the flour mixture disappears.
- Scoop out 18 equally sized cookie dough balls, roll them in red sanding sugar, and place them on the baking sheet.
Baking
- Bake for 10 minutes or until the edges are faintly golden and the centers look set but soft.
- Press a chocolate kiss into the center of each cookie as soon as you pull them out of the oven, gently pressing down.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cookies at room temperature in an airtight container for up to 3 days. For longer storage, freeze baked cookies for up to 2 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
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