Description
Hershey’s Red Velvet Blossoms Cookies are a delightful treat that combines the rich flavor of red velvet with the sweetness of chocolate kisses, making them a perfect dessert for any occasion.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 1 large egg
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred for vibrant red)
- ¼ cup (50 g) coarse red sanding sugar (for rolling)
- 36–40 Hershey’s Kisses (unwrapped)
Instructions
- Prepare the Cookie Dough: In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add egg, milk, vanilla, and red food coloring. Mix until smooth. Gradually add dry ingredients into wet mixture until combined.
- Chill the Dough: Cover and refrigerate dough for at least 1 hour (this helps prevent spreading).
- Shape the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls, then roll each ball in coarse red sugar. Place 2 inches apart on baking sheet.
- Bake: Bake cookies for 8–10 minutes, until set but still soft. Immediately press a Hershey’s Kiss into the center of each cookie. Allow cookies to cool completely (the chocolate will set as they cool).
Notes
- For best results, use gel food coloring for a more vibrant color.
- Make sure to let the cookies cool completely before serving to allow the chocolate to set.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg