Hershey’s Red Velvet Blossoms
why make this recipe
Hershey’s Red Velvet Blossoms are a delightful twist on classic cookies. They bring together the rich flavors of red velvet cake with the sweetness of chocolate. The bright red color makes them perfect for special occasions or festive gatherings. These cookies are not only simple to make but also delightful to eat. Kids and adults alike will love the surprise of a chocolate kiss in each bite.
how to make Hershey’s Red Velvet Blossoms
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 and line a large baking sheet with parchment paper. Set aside.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Mix in the flour, cocoa powder, baking powder, and salt until just incorporated.
- Use a tablespoon to scoop out 18 equal cookie dough balls. Roll them between your hands, then coat them with red sanding sugar.
- Place the cookie balls on the prepared baking sheet, leaving space between them. Bake for about 10 minutes.
- As soon as you pull the cookies out of the oven, press a chocolate kiss into the center of each cookie gently.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack.
how to serve Hershey’s Red Velvet Blossoms
These cookies are great served warm or at room temperature. They can be enjoyed as a sweet treat with coffee or milk. Consider adding them to a dessert platter, or serving them at parties for a festive touch.
how to store Hershey’s Red Velvet Blossoms
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.
tips to make Hershey’s Red Velvet Blossoms
- Make sure your butter is softened but not melted; this will help achieve the right texture.
- For a deeper red color, you can add a little more of the red food coloring gel.
- Be careful not to overmix the dough once you add the flour, to keep the cookies tender.
variation
You can try adding white chocolate chips or chopped nuts into the dough for extra flavor. If you want a different twist, substitute the Hershey kisses with other types of chocolate candies like peanut butter cups.
FAQs
1. Can I use a whole egg instead of just the yolk?
Yes, you can use a whole egg, but the texture might be a little different.
2. What if I don’t have red food coloring gel?
You can use liquid food coloring, but the gel gives a more vibrant color with less liquid.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just roll it into balls before placing it in the oven.
Hershey's Red Velvet Blossoms
Ingredients
Cookie Ingredients
- 7 tbsp butter (salted or unsalted, softened) Make sure your butter is softened but not melted.
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk A whole egg can be used, but the texture may differ.
- ¼ tsp red food coloring gel For a deeper color, add more gel.
- 1 cup all-purpose flour Be careful not to overmix the dough.
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup red sanding sugar
- 18 Hershey chocolate kisses Can substitute with other types of chocolate candies.
Instructions
Preparation
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Mix in the flour, cocoa powder, baking powder, and salt until just incorporated.
- Use a tablespoon to scoop out 18 equal cookie dough balls. Roll them between your hands, then coat them with red sanding sugar.
- Place the cookie balls on the prepared baking sheet, leaving space between them. Bake for about 10 minutes.
- As soon as you pull the cookies out of the oven, press a chocolate kiss into the center of each cookie gently.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack.
