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Hershey's Red Velvet Blossoms - a delicious red velvet cookie with chocolate kiss

Irresistible Hershey’s Red Velvet Blossoms

Delightful soft, chewy red velvet cookies topped with a chocolate kiss, perfect for any festive occasion.
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Préparation 15 minutes
Cuisson 10 minutes
Temps total 25 minutes
Portions: 18 cookies
Plat: Dessert
Cuisine: American
Calories: 150
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Gather all your ingredients and ensure the butter is softened.
  2. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Mixing the Dough
  1. In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and smooth (about 2-3 minutes).
  2. Add the egg yolk, vanilla extract, and red food coloring to the creamed mixture and mix until fully incorporated.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
  4. Slowly add the dry ingredients into the wet mixture, combining until just incorporated.
Shaping and Baking
  1. Roll the dough into 18 balls, about 1 inch in diameter, and roll each in red sanding sugar.
  2. Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart.
  3. Bake in the preheated oven for approximately 10 minutes.
  4. Immediately press a Hershey’s kiss into the center of each cookie after removing from the oven.
  5. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

Notes et conservation

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.