Description
Hershey’s Red Velvet Blossoms Cookies are soft and tender red velvet cookies coated with sparkling red sanding sugar and topped with a signature Hershey chocolate kiss. These festive treats combine the classic flavors of red velvet cake with a buttery cookie base and a melty chocolate center, perfect for holiday gatherings or anytime you want a delightful homemade dessert.
Ingredients
Scale
Cookie Dough
- 7 tbsp butter (salted or unsalted), softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- ¼ tsp red food coloring gel
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Coating & Topping
- ¼ cup red sanding sugar
- 18 Hershey chocolate kisses
Instructions
- Preheat and Prepare Baking Sheet: Heat the oven to 350°F (180°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sugars: In a stand mixer, beat the softened butter with the brown sugar and granulated sugar until the mixture is smooth, creamy, and well combined, which creates a light and fluffy base for the cookies.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and red food coloring gel until the dough is evenly colored and all ingredients are fully incorporated.
- Incorporate Dry Ingredients: Add the flour, cocoa powder, baking powder, and salt to the wet mixture. Mix gently just until no dry flour remains to avoid overworking the dough and keep the cookies tender.
- Shape and Coat Dough Balls: Scoop the dough into 18 equal portions, roll each portion into a ball, and then coat each ball thoroughly with red sanding sugar for a sparkling exterior.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 10 minutes until they are set around the edges but still soft in the center, ensuring a chewy texture.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one Hershey chocolate kiss into the center of each cookie while they are still warm, so the chocolate slightly melts into the cookie.
- Cool Cookies: Let the cookies rest on the baking sheet for 10 minutes to firm up, then transfer them to a cooling rack to cool completely before serving.
Notes
- Use gel food coloring for vibrant color without thinning the dough.
- Ensure butter is softened but not melted for best texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Press the chocolate kisses into the cookies immediately after baking for proper melting and adhesion.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive variation, try white chocolate kisses or different colored sanding sugars.
