Hershey’s Red Velvet Blossoms Cookies Recipe
Introduction
Hershey’s Red Velvet Blossoms Cookies are soft, rich, and topped with a classic chocolate kiss for a charming finish. These festive cookies combine the subtle cocoa flavor of red velvet with a crisp, sugary coating, making them perfect for holidays or any special occasion.
Ingredients
- 7 tbsp butter, 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’s chocolate kisses
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Step 3: Add the egg yolk, vanilla extract, and red food coloring gel. Mix until everything is well combined and evenly colored.
- Step 4: Gradually add the all-purpose flour, cocoa powder, baking powder, and salt to the wet mixture. Mix until the dough comes together into a smooth ball.
- Step 5: Using a tablespoon, scoop out 18 equal portions of dough. Roll each portion into a ball with your hands.
- Step 6: Roll each dough ball in red sanding sugar until fully coated to add a sparkly, sweet crust.
- Step 7: Place the sugar-coated dough balls on the prepared baking sheet, spacing them a few inches apart to allow for spreading.
- Step 8: Bake in the preheated oven for 10 minutes, or until the edges are just starting to turn golden brown.
- Step 9: Remove the cookies from the oven and immediately press a Hershey’s chocolate kiss into the center of each cookie.
- Step 10: Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For a twist, try using white chocolate Hershey’s Kisses instead of the classic milk chocolate for a sweeter contrast.
- If you don’t have red sanding sugar, thicker granulated sugar works well as a substitute to give a nice sugary crunch.
- Press the chocolate kisses gently into the cookies right after baking to avoid cracking the dough.
Storage
Store your Red Velvet Blossoms in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. When ready to enjoy, let refrigerated cookies come to room temperature or warm them slightly in the oven to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular red food coloring instead of gel?
Yes, you can use liquid food coloring, but gel provides a more vibrant red color without altering the dough’s consistency.
Do I need to chill the dough before baking?
It’s not necessary for this recipe, but chilling can help if your kitchen is very warm or if the dough feels too soft to handle.
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Hershey’s Red Velvet Blossoms Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
Description
Hershey’s Red Velvet Blossoms Cookies combine the rich, tender texture of classic red velvet cookies with a luscious chocolate kiss center, creating a delightful and festive treat perfect for any occasion.
Ingredients
Cookie Dough
- 7 tbsp butter, 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
Coating and Topping
- 1/4 cup red sanding sugar
- 18 Hershey’s chocolate kisses
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and red food coloring gel until fully combined, giving the dough its signature red velvet color.
- Combine Dry Ingredients: Gradually add the flour, cocoa powder, baking powder, and salt to the wet ingredients, mixing until the dough just comes together without overworking.
- Form Dough Balls: Using a tablespoon, scoop out 18 equal portions of dough and roll each portion into a smooth ball.
- Coat with Red Sugar: Roll each dough ball in red sanding sugar until fully coated, adding a festive sparkle and slight crunch to the cookies.
- Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake Cookies: Bake for 10 minutes or until the edges of the cookies are slightly golden, indicating they are perfectly baked but still soft inside.
- Add Hershey’s Kisses: Remove the cookies from the oven and immediately press a Hershey’s chocolate kiss into the center of each cookie to create the classic blossom look.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute white chocolate Hershey’s Kisses for the classic milk chocolate variety for a different flavor twist.
- If red sanding sugar is unavailable, use thicker granulated sugar as a suitable alternative to add texture and color.
- Press the Hershey’s Kisses gently into the cookies after baking to avoid cracking the cookies’ tops.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, Hershey’s kisses, red velvet blossoms, chocolate cookies, holiday cookies, festive cookies, classic red velvet, baking cookies, dessert
