Hershey’s Red Velvet Blossoms Cookies Recipe
Introduction
Hershey’s Red Velvet Blossoms combine classic red velvet cookie dough with a sweet chocolate kiss center, creating a festive treat perfect for any occasion. These soft, chewy cookies with a sparkling sugar coating are as delightful to look at as they are to eat.
Ingredients
- 7 tbsp 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
- 1/4 cup red sanding sugar
- 18 Hershey’s chocolate kisses
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Step 3: Mix in the egg yolk, vanilla extract, and red food coloring gel until fully combined and the dough has a vibrant red color.
- Step 4: Gradually add the all-purpose flour, cocoa powder, baking powder, and salt to the wet mixture, mixing just until the dough comes together.
- Step 5: Use a tablespoon to scoop out 18 equal portions of dough and roll each portion into a smooth ball.
- Step 6: Roll each dough ball thoroughly in red sanding sugar until evenly coated.
- Step 7: Place the coated dough balls onto the prepared baking sheet, spacing them evenly apart.
- Step 8: Bake the cookies for 10 minutes or until the edges just start to turn golden.
- Step 9: Remove the cookies from the oven and gently press one Hershey’s chocolate kiss into the center of each warm cookie.
- Step 10: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
- If you prefer a softer cookie, slightly underbake by a minute or two.
- Substitute the red sanding sugar with colored sugar crystals for a different look.
- Use dark chocolate or white chocolate kisses to vary the taste and appearance.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses from melting, avoid storing in warm places. Reheat gently in a microwave for 10 seconds if you want the chocolate softened before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without red food coloring?
Yes, the cookies will still taste great but will lack the traditional red velvet color. You can omit the food coloring or try natural alternatives like beet juice powder for a similar effect.
Can I freeze the dough or baked cookies?
You can freeze the dough balls before coating with sugar. Thaw in the refrigerator before rolling in sugar and baking. Baked cookies can also be frozen in an airtight container for up to 3 months; thaw at room temperature before eating.
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Hershey’s Red Velvet Blossoms Cookies Recipe
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Hershey’s Red Velvet Blossoms Cookies are festive, soft cookies with a classic red velvet flavor, topped with a Hershey’s chocolate kiss center. These delightful treats combine a tender red velvet cookie dough rolled in sparkling red sanding sugar, baked to perfection, and finished with a warm chocolate kiss pressed into the center for a beautiful blossom effect.
Ingredients
Cookie Dough
- 7 tbsp 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’s chocolate kisses
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars. In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, ensuring a light cookie texture.
- Add Wet Ingredients. Mix in the egg yolk, vanilla extract, and red food coloring gel until fully combined, imparting the dough with its distinctive red velvet color and rich flavor.
- Combine Dry Ingredients. Gradually add the all-purpose flour, cocoa powder, baking powder, and salt to the wet mixture, stirring just until the dough forms a cohesive and tender base.
- Form Dough Balls. Use a tablespoon to scoop out 18 equal portions of dough and roll each into a smooth ball for uniform baking.
- Coat with Sugar. Roll each dough ball thoroughly in red sanding sugar to give the cookies a festive, sparkling finish.
- Arrange on Baking Sheet. Space the coated dough balls evenly on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies. Bake the cookies for 10 minutes or until the edges begin to turn golden, indicating they are perfectly baked but still soft in the center.
- Add Chocolate Kisses. Remove the cookies immediately from the oven and gently press one Hershey’s chocolate kiss into the center of each warm cookie to create the signature blossom look.
- Cool. Let cookies cool on the baking sheet for 10 minutes to set, then transfer to a cooling rack to cool completely, ensuring the chocolate maintains its shape and cookies firm up.
Notes
- Use gel food coloring for vibrant color without adding extra liquid to the dough.
- Rolling dough balls evenly ensures uniform baking and consistent cookie size.
- Press chocolate kisses into warm cookies immediately after baking for the best blossom effect.
- Allow cookies to cool adequately to prevent the centers from becoming overly soft or melting the chocolate excessively.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hershey’s Red Velvet Blossoms Cookies, red velvet cookies, Hershey kisses cookies, holiday cookies, red sanding sugar cookies
