Hershey's Red Velvet Blossoms
A delightful recipe that combines classic red velvet cake flavors with the fun of soft cookies topped with chocolate kisses, perfect for any occasion.
Ingredients
Cookie Base
- 7 tbsp butter (salted or unsalted, softened) Ensure butter is softened for proper mixing.
- ½ cup brown sugar Packed for more sweetness.
- 2 tbsp granulated sugar For additional sweetness.
- 1 tsp vanilla extract Enhances flavor.
- 1 large egg yolk For richness.
- ¼ tsp red food coloring gel Essential for red velvet color.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 tbsp cocoa powder For chocolate flavor.
- ½ tsp baking powder For leavening.
- ¼ tsp salt Balances sweetness.
Coating and Topping
- ¼ cup red sanding sugar For a festive touch.
- 18 pieces Hershey's chocolate kisses For topping each cookie.
Instructions
Preparation
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar in a stand mixer until light and smooth (about 2-3 minutes).
Mix Ingredients
- Add egg yolk, vanilla extract, and red food coloring gel to the creamed mixture and mix until combined.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture until just blended.
Form the Cookies
- Shape the dough into 18 equal balls and roll in red sanding sugar.
- Place on the prepared baking sheet with space between each cookie.
- Bake for about 10 minutes until edges are firm but centers are soft.
Finish and Cool
- Immediately press a Hershey's kiss into the center of each warm cookie.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature. Can last for about a week. For longer storage, cookies can be frozen for up to three months.