Description
Delight in the classic charm of Hershey’s Red Velvet Blossoms Cookies, featuring soft red velvet dough rolled in powdered sugar and topped with a signature Hershey’s Kiss. These festive cookies are perfect for parties and holiday celebrations, delivering a tender texture with a touch of cocoa and the iconic chocolate kiss centerpiece.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup powdered sugar
- 30 Hershey’s Kisses, unwrapped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix the Dry Ingredients: In a bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Stir these together and set aside.
- Cream Butter and Sugar: Using a separate bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender cookie.
- Add Egg and Color: Mix in the large egg, red food coloring, and vanilla extract thoroughly until all ingredients are fully blended.
- Combine Mixtures: Gradually add the dry ingredients into the butter mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Roll the Cookies: Scoop out approximately one tablespoon of dough for each cookie and roll the dough into balls. Then, roll each dough ball in powdered sugar to coat completely.
- Bake the Cookies: Arrange the dough balls spaced on a baking sheet lined with parchment paper and bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft.
- Add the Kisses: Immediately after removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each warm cookie, allowing the heat to slightly melt the chocolate for adherence.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use room temperature butter to ensure proper creaming and texture.
- Do not overbake; cookies should be soft in the center to maintain a tender inside after cooling.
- You can substitute the red food coloring with natural beet juice for a natural dye alternative.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unbaked dough balls rolled in powdered sugar and bake fresh when desired.
