Hershey’s Red Velvet Blossom Cookies Recipe
Introduction
Hershey’s Red Velvet Blossoms Cookies are a delightful twist on classic red velvet, combining rich cocoa flavor with a buttery cookie base topped by a melty Hershey’s Kiss. These festive treats are perfect for holidays or any time you crave a soft, chewy cookie with a chocolatey surprise.
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) and line a baking sheet with parchment paper.
- Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Step 3: Add the egg yolk, vanilla extract, and red food coloring gel to the mixture and mix until well combined.
- Step 4: Gradually add the flour, cocoa powder, baking powder, and salt, mixing until the dough comes together.
- Step 5: Using a tablespoon, scoop 18 equal portions of dough and roll each portion into a ball.
- Step 6: Roll each dough ball in red sanding sugar until fully coated.
- Step 7: Place the coated dough balls on the prepared baking sheet, spacing them apart.
- Step 8: Bake for 10 minutes, or until the edges are slightly golden.
- Step 9: Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Step 10: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Tips & Variations
- For a different look and flavor, try using white chocolate Hershey’s Kisses instead of the classic milk chocolate.
- If you don’t have red sanding sugar, thicker granulated sugar can be used for a similar sparkling coating.
- Press the Hershey’s Kisses gently into the cookies right after baking to avoid cracking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week. To enjoy warm cookies, briefly reheat in the microwave for about 10 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of brown sugar?
While you can substitute brown sugar with regular granulated sugar, brown sugar adds moisture and a richer flavor that complements the red velvet taste.
What if I don’t have red food coloring gel?
You can use liquid red food coloring, but gel coloring provides a more vibrant color without altering the dough’s consistency.
Print
Hershey’s Red Velvet Blossom Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
Description
Hershey’s Red Velvet Blossoms Cookies are delightful festive treats combining the classic red velvet flavor with a soft, buttery cookie base and a luscious Hershey’s chocolate Kiss center. These cookies are rolled in sparkling red sanding sugar for a beautiful presentation and provide the perfect balance of chocolatey sweetness and velvety texture, making them ideal for holiday gatherings or anytime you crave a delicious dessert.
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
Coating & Topping
- 1/4 cup red sanding sugar
- 18 Hershey’s chocolate kisses
Instructions
- Preheat Oven: Preheat your 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: Using a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and red food coloring gel until everything is fully combined, giving the dough its signature red velvet color.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, cocoa powder, baking powder, and salt, mixing until the dough comes together into a soft, cohesive ball.
- Form Dough Balls: Using a tablespoon, scoop 18 equal portions of dough and roll each portion into a smooth ball.
- Coat with Sugar: Roll each dough ball thoroughly in the red sanding sugar until fully coated for a festive sparkle and subtle crunch.
- Arrange on Baking Sheet: Place the sugar-coated dough balls spaced apart on the prepared baking sheet to allow even baking and slight spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the cookie edges are slightly golden but centers remain soft.
- Press Chocolate Kiss: Immediately after removing from the oven, gently press a Hershey’s chocolate kiss into the center of each cookie, ensuring it doesn’t crack the cookie.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set before transferring them to a cooling rack to cool completely.
Notes
- For a variation, white chocolate Hershey’s Kisses can be used in place of the classic milk chocolate for a different flavor profile.
- If red sanding sugar is unavailable, use thicker granulated sugar as a substitute for a similar crunchy coating.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Press Hershey’s Kisses gently into the warm cookies to prevent cracking and preserve the cookie’s shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hershey’s Kisses, red velvet cookies, red velvet blossoms, sugar cookies, chocolate cookies, holiday cookies, easy cookies, baking, festive desserts
