Irresistible Hershey’s Red Velvet Blossoms
Delightful soft, chewy red velvet cookies topped with a chocolate kiss, perfect for any festive occasion.
Ingrédients
Cookie Base
- 7 tbsp butter (salted or unsalted, softened) Ensure butter is softened for creamy texture.
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk Adds richness; can substitute with a flax egg for vegan.
- 1/4 tsp red food coloring gel High-quality gel recommended.
Dry Ingredients
- 1 cup all-purpose flour Can use gluten-free flour as a substitute.
- 1 tbsp cocoa powder
- 1/2 tsp baking powder Sifting is essential.
- 1/4 tsp salt
Coating & Topping
- 1/4 cup red sanding sugar For a sparkling finish.
- 18 Hershey’s chocolate kisses Adds a delightful chocolatey surprise.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is softened.
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Mixing the Dough
- In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and smooth (about 2-3 minutes).
- Add the egg yolk, vanilla extract, and red food coloring to the creamed mixture and mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Slowly add the dry ingredients into the wet mixture, combining until just incorporated.
Shaping and Baking
- Roll the dough into 18 balls, about 1 inch in diameter, and roll each in red sanding sugar.
- Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for approximately 10 minutes.
- Immediately press a Hershey’s kiss into the center of each cookie after removing from the oven.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage. For a vegan option, swap butter with coconut oil and use a flax egg.