These red velvet blossoms are soft, chewy, and decadent cookies with an amazing blend of cocoa and vanilla flavors! They're rolled in red sanding sugar for a vibrant red color, making your Christmas or Valentine's Day extra special. Finish them off with a dark chocolate Hershey's kiss, and enjoy!
36Hershey's Kisses(roughly 36 dark chocolate candies, unwrapped)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
To get started, preheat your oven to 375°F (190°C) and line a baking sheet(s) with parchment paper.
Creamtogether the ½ cup of granulated sugar, ½ cup of light brown sugar, and ½ cup of softened butter in the bowl of your stand mixer or a separate large mixing bowl until you reach a smooth consistency.
Add in the 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of red gel food coloring, then mix in the ¾ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt until fully combined. After the liquid ingredients are mixed together completely,slowly add the 1 ½ cups of all-purpose flour and the ¼ cup of unsweetened cocoa powder. Mix until your cookie dough just combines.
Pour the ½ cup of red sanding sugar into a shallow bowl. Portion out your cookie dough and use your hands to roll the dough into 1-inch balls. Coat each cookie dough ball in the red sanding sugar by rolling it in the bowl. Transfer the coated cookie balls onto the lined baking sheet(s) and allow 2 inches of room between each cookie.
Bake in your preheated oven at 375°F (190°C) for 8-10 minutes or until the cookies begin to set on the bottoms and the centers of the cookies are still a little soft.
Remove the cookies from your oven and instantly press down an unwrapped dark chocolate Hershey's Kiss gently on top. Repeat with the remaining cookies. Let the cookies rest on the baking sheet for 10 minutes, then transfer all cookies to a cooling rack before serving.
Notes
For the best results, use a spoon to fluff and transfer the all-purpose flour into a measuring cup, then level the flour off with the back of a knife. This method is to make sure that you don't over-measure flour, which results in dense cookies.
You can use any flavor of Hershey's kisses for this recipe, milk chocolate would taste great too!
When you are rolling the cookie dough into balls and coating them with sugar, make sure that they're nice and smooth before placing them on the baking sheets. This will ensure that when the baked cookies come out of the oven, they look extra good!
As the cookies are baking, go ahead and unwrapped the Hershey's kisses so that you can place them on top as soon as they come out of the oven.
To store: Keep your leftover red velvet blossoms in an airtight container at room temperature for up to 5 days. They will taste the best within the first 3 days. Allow your cookies to completely cool before storing them.
To freeze: Place your cooled cookies in a heavy-duty freezer storage bag. Allow them to thaw at room temperature before opening the bag. This will help your cookies to not dry out before you enjoy them.
best red velvet blossom cookies recipe, Hersheys Kisses cookies, how to make red velvet blossom cookies, Red Velvet Blossom Cookies, Red Velvet Blossoms, red velvet blossoms ingredients, red velvet cookies, valentine's day desserts
Course cookies, Dessert Recipes, Valentine's Day Cookies