Hershey's Red Velvet Blossoms
These delightful cookies combine the rich flavors of red velvet cake with chocolate kisses at their center, making them perfect for festive occasions.
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.
Notes
These cookies can be enjoyed warm or at room temperature. Store in an airtight container at room temperature for up to a week. They can be frozen wrapped tightly in plastic wrap.