Easy Hershey’s Red Velvet Blossoms Cookies Recipe
Introduction
These Easy Hershey’s Red Velvet Blossoms Cookies are a delightful treat combining soft red velvet dough with a melty chocolate center. Perfect for festive occasions or a simple dessert, they bring classic flavors to your cookie jar in a fun and elegant way.
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
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set aside.
- Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Step 3: Add the egg yolk, vanilla extract, and red food coloring gel to the creamed mixture. Mix until well combined.
- Step 4: Gradually add the all-purpose flour, cocoa powder, baking powder, and salt. Mix just until the flour mixture disappears into the dough.
- Step 5: Using a tablespoon, scoop out 18 equally sized portions of dough. Roll each portion between your palms to form smooth balls, then roll each ball in the red sanding sugar.
- Step 6: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them evenly.
- Step 7: Bake the cookies for 10 minutes. As soon as you remove them from the oven, gently press a Hershey chocolate kiss into the center of each cookie.
- Step 8: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a deeper red color, add a bit more red food coloring gel, but avoid adding too much to prevent altering the texture.
- Use salted butter for a slight contrast in flavor, or unsalted if you prefer sweeter cookies.
- Try using white chocolate kisses or another type of candy for a fun twist.
- Rolling the dough balls in sanding sugar before baking gives a beautiful sparkle and slight crunch.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated in an airtight container for up to 7 days. To enjoy warm, gently reheat in the microwave for 10-15 seconds.
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 regular red food coloring, but gel food coloring provides a more vibrant color without adding extra liquid to the dough.
Do I need to chill the dough before baking?
Chilling is not necessary for this recipe, but if your kitchen is warm, chilling the dough for 15-20 minutes can help maintain shape during baking.
PrintEasy Hershey’s Red Velvet Blossoms Cookies Recipe
Easy Hershey’s Red Velvet Blossoms Cookies are soft, rich, and festive treats perfect for any occasion. These red velvet cookies are coated with vibrant red sanding sugar and topped with a delicious Hershey’s chocolate kiss, combining a classic chocolate and red velvet flavor in every bite. Simple to make with common pantry ingredients and baked to perfection in just 10 minutes, they offer a delightful balance of sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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
Coating and Topping
- 1/4 cup red sanding sugar
- 18 Hershey’s chocolate kisses
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside to ensure cookies bake evenly and don’t stick.
- 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. This step helps incorporate air, contributing to a tender cookie.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and red food coloring gel to the creamed butter mixture. Mix until all ingredients are fully combined and the dough develops a uniform red color.
- Incorporate Dry Ingredients: Add the all-purpose flour, cocoa powder, baking powder, and salt to the wet ingredients. Mix just until the flour mixture disappears, being careful not to overmix which can toughen the cookies.
- Form Cookie Balls: Using a tablespoon, scoop out 18 equally sized portions of cookie dough. Roll each portion gently between the palms of your hands to create smooth balls. Then, roll each ball in the red sanding sugar to coat evenly.
- Arrange and Bake: Place the coated cookie dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10 minutes, or until the edges are set but the centers are still soft.
- Add Hershey’s Kisses: Immediately after removing the cookies from the oven, press one Hershey’s chocolate kiss gently into the center of each cookie. The residual heat will slightly melt the chocolate, helping it to adhere.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a cooling rack. This prevents breaking and ensures the perfect texture.
Notes
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Extended Storage: Alternatively, keep them in an airtight container in the refrigerator for up to 7 days.
Keywords: red velvet cookies, Hershey’s kisses, holiday cookies, dessert, easy cookies, red sanding sugar, cocoa powder cookies
