Description
Delightfully festive Red Velvet Blossoms Cookies featuring a tender, cocoa-infused dough coated with red sanding sugar and topped with classic Hershey’s chocolate kisses, perfect for holiday celebrations or anytime you crave a nostalgic sweet treat.
Ingredients
Scale
Cookie Dough
- 7 tbsp salted or unsalted 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
Topping
- 1/4 cup red sanding sugar
- 18 Hershey chocolate kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for perfectly baked cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and red food coloring gel thoroughly to infuse the dough with flavor and vibrant color.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl to evenly distribute the leavening and cocoa.
- Mix Dough: Gradually add the dry ingredients to the wet mixture and stir just until combined, taking care not to overmix for tender cookies.
- Prepare Cookie Dough Balls: Scoop portions of dough and roll them into balls, then coat each ball evenly with the red sanding sugar for a sparkling finish.
- Arrange on Baking Sheets: Place the sugared dough balls onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are set but centers remain soft.
- Add Chocolate Kiss: Remove the cookies from the oven and immediately press one Hershey chocolate kiss into the center of each warm cookie to create the signature blossom.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Use gel food coloring for rich color without thinning the dough.
- Do not overbake to keep cookies soft and chewy.
- If you prefer, use unsalted butter and add a pinch more salt to balance flavor.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder.
