Red Velvet Blossoms Cookies
These festive Red Velvet Blossoms Cookies are soft, cocoa-kissed, and topped with a melty Hershey’s Kiss. Perfect for holidays or cozy nights in, this quick and easy cookie recipe makes about 18 irresistible treats!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Cookie Dough
- 1/2 cup butter softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1/2 tsp red food coloring gel adjust for color
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- red sanding sugar for rolling
- 18 Hershey’s Kisses unwrapped
Instructions
- Cream butter, brown sugar, and granulated sugar in a large bowl until smooth and fluffy.
- Mix in egg yolk, vanilla extract, and red food coloring until evenly combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
- Roll tablespoon-sized dough portions into balls, then roll in red sanding sugar to coat. Place on parchment-lined baking sheet.
- Bake at 350°F (180°C) for 10 minutes or until the tops are cracked but soft.
- Immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack.
Notes
Swap Hershey’s Kisses for seasonal flavors like peppermint or white chocolate. Store at room temp for 3 days or freeze for up to 2 months. Let cookies cool completely before stacking to avoid melting the chocolate centers.
Nutrition
Calories: 110kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 50mgPotassium: 30mgSugar: 7gVitamin A: 120IUCalcium: 10mgIron: 0.5mg
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