why make this recipe
Hershey’s Red Velvet Blossoms are a delightful twist on traditional cookies. They are soft, chewy, and have a beautiful red color that makes them perfect for any occasion. With the sweet chocolate kiss in the center, these cookies are sure to impress your family and friends. Plus, they are simple to make, so you can enjoy baking without too much fuss!
how to make Hershey’s Red Velvet Blossoms
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
Directions:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth.
- Add in the egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Add the all-purpose flour, cocoa powder, baking powder, and salt. Mix just until the flour mixture disappears.
- Using a tablespoon, scoop out 18 equally sized cookie dough balls. Roll them in between the palms of your hands, then roll them in the red sanding sugar.
- Place the cookie balls on the prepared baking sheet and bake for 10 minutes. As soon as you pull them out of the oven, press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
how to serve Hershey’s Red Velvet Blossoms
These cookies are best served warm right after baking, but you can also serve them at room temperature. They make a fantastic treat for parties, holidays, or just a cozy night in. Pair them with a glass of cold milk for the ultimate snack!
how to store Hershey’s Red Velvet Blossoms
To keep your Hershey’s Red Velvet Blossoms fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, you can freeze the cookies. Just make sure to thaw them at room temperature before enjoying.
tips to make Hershey’s Red Velvet Blossoms
- Make sure your butter is softened to room temperature for easier mixing.
- Use a colored gel for the red food coloring for a more vibrant color.
- When pressing the chocolate kiss into the cookie, do it gently so it doesn’t break.
variation
You can try adding chopped nuts or white chocolate chips into the dough for a different flavor! If you want a cream cheese center, place a dollop of cream cheese frosting in the middle instead of a chocolate kiss.
FAQs
-
Can I use regular food coloring instead of gel?
Yes, you can, but gel food coloring gives a more intense color, which is great for red velvet cookies! -
What if I don’t have red sanding sugar?
You can skip it or use regular granulated sugar instead. The sanding sugar just adds extra sparkle. -
How do I know when the cookies are done baking?
The edges should be slightly set but the centers may still look soft. They will firm up as they cool.
With these simple directions and tips, you can easily create your own batch of Hershey’s Red Velvet Blossoms. Enjoy baking!
Hershey's Red Velvet Blossoms
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth.
- Add the egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Add the all-purpose flour, cocoa powder, baking powder, and salt. Mix just until the flour mixture disappears.
- Using a tablespoon, scoop out 18 equally sized cookie dough balls, roll them in the palms of your hands, and then roll them in the red sanding sugar.
- Place the cookie balls on the prepared baking sheet and bake for 10 minutes.
- As soon as you pull them out of the oven, press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.