Hershey’s Red Velvet Blossoms (Printer-Friendly Version)
Soft red velvet blossoms topped with Hershey’s Kisses for festive occasions and sweet treats.
# Ingredients Needed:
→ Dairy & Fats
01 -
1/2 cup softened unsalted butter
→ Sugars
02 -
1/4 cup packed light brown sugar
03 -
1/4 cup granulated sugar
04 -
1/4 cup red sanding sugar
→ Eggs & Flavoring
05 -
1 large egg yolk
06 -
1 teaspoon pure vanilla extract
07 -
1 teaspoon red gel food coloring
→ Dry Ingredients
08 -
1 cup all-purpose flour
09 -
1 tablespoon unsweetened cocoa powder
10 -
1/4 teaspoon baking powder
11 -
1/8 teaspoon salt
→ Chocolate
12 -
18 milk chocolate Hershey's Kisses
# Step-by-Step Directions:
01 -
Cream the softened butter with the light brown sugar and granulated sugar until smooth and fluffy.
02 -
Mix in the egg yolk, vanilla extract, and red gel food coloring until evenly combined.
03 -
Sift together the flour, cocoa powder, baking powder, and salt; then gradually mix into the wet ingredients until a dough forms.
04 -
Scoop the dough by tablespoons into 18 equal portions, roll each into a ball, and coat thoroughly with red sanding sugar.
05 -
Place coated dough balls on a baking sheet, 1.5 inches apart, and bake at 350°F (177°C) for 10 to 12 minutes until edges are set but centers remain soft.
06 -
Immediately remove from the oven and gently press one Hershey's Kiss into the center of each cookie; allow to cool completely on the baking sheet.
# Helpful Hints:
01 -
Cookies can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to one week.
02 -
Allow refrigerated cookies to return to room temperature or warm briefly in the microwave before serving.
03 -
If red sanding sugar is unavailable, use coarse granulated sugar as a substitute for coating.