Hershey’s Red Velvet Blossoms (Printer-Friendly)
Soft red velvet blossoms topped with Hershey’s kisses for festive occasions.
# What You'll Need:
→ Dairy and Fats
01 -
1/2 cup unsalted butter, softened
→ Sugars
02 -
1/4 cup packed light brown sugar
03 -
1/4 cup granulated sugar
→ Eggs and Extracts
04 -
1 large egg yolk
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 cup all-purpose flour
07 -
1 tablespoon unsweetened cocoa powder
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon baking powder
→ Coloring and Decoration
10 -
1 teaspoon red gel food coloring
11 -
1/4 cup red sanding sugar
→ Chocolate
12 -
18 Hershey's Kisses milk chocolate
# Steps to Follow:
01 -
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy and well combined.
02 -
Add the egg yolk, vanilla extract, and red gel food coloring to the creamed mixture; mix until evenly blended.
03 -
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder; gradually add to the wet ingredients and stir until just combined.
04 -
Using a tablespoon measure, scoop 18 equal portions of dough, roll each between your palms, then coat evenly in red sanding sugar.
05 -
Arrange the coated dough balls on an ungreased baking sheet and bake at 350°F (177°C) for 10-12 minutes until edges are set but centers remain soft.
06 -
Immediately after removing cookies from the oven, press a Hershey’s Kiss gently into the center of each cookie and allow to cool completely.
# Extra Suggestions:
01 -
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Warm briefly before serving for best flavor.