Description
Hershey’s Red Velvet Blossoms Cookies are soft, festive red velvet cookies coated in powdered sugar and topped with a classic Hershey’s Kiss. Perfect for holiday celebrations or any occasion requiring a sweet, chocolatey treat with a beautiful presentation.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling
- 1/4 cup powdered sugar
Topping
- 36 Hershey’s Kisses (milk chocolate or cream-filled, unwrapped)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This creates a creamy base for the dough.
- Add Wet Ingredients: Mix in the egg, milk, vanilla extract, and red food coloring until fully incorporated, giving the dough its characteristic vibrant red color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of the leavening and cocoa.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms, making sure not to overmix to keep the cookies tender.
- Shape and Coat: Roll the dough into 1-inch balls and coat each ball thoroughly in powdered sugar for a delicate outer layer that enhances the texture and appearance.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and slightly cracked on top, indicating they’re perfectly baked.
- Add Hershey’s Kisses: Immediately upon removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie while still warm, so it slightly melts and adheres.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely ensuring the kisses stay intact and the cookies set properly.
Notes
- Freeze Hershey’s Kisses for 10–15 minutes before pressing into the warm cookies to prevent them from melting too much.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.