Hershey’s Red Velvet Blossoms are a delightful twist on the classic red velvet cookies. They combine the richness of red velvet flavor with the irresistible charm of a chocolate kiss nestled in the middle. Whether you’re celebrating a holiday, longing for a cozy treat, or baking up something special for a loved one, these cookies are sure to impress. The vibrant color and sweet taste make them a standout dessert that’s perfect for any occasion!
Why you’ll love this dish
There are countless reasons to whip up a batch of Hershey’s Red Velvet Blossoms. Firstly, they’re incredibly easy to make, boasting a quick prep time that is perfect even for novice bakers. The combination of buttery cookie with hints of cocoa and a creamy Hershey’s kiss is simply heavenly.
Think about versatile occasions too. These cookies are suitable for everything from Valentine’s Day to Christmas parties, or even a sweet surprise for a family gathering!
“These cookies were a huge hit at our holiday party! The red color added such a festive touch, and the kisses made them extra special.”
Step-by-step overview
Making Hershey’s Red Velvet Blossoms is a breeze! Here’s a quick rundown of the process:
- Preheat your oven and prepare a baking sheet.
- Cream the butter and sugars together until fluffy.
- Mix in the egg yolk, vanilla, and red food coloring for that signature look.
- Combine the dry ingredients and blend until just mixed.
- Scoop, roll, and coat the dough balls in red sanding sugar.
- Bake and add the chocolate kisses just before finishing.
This straightforward method will help you get those cookies in the oven quickly, leaving you time to enjoy the sweet aroma that will fill your kitchen!
What you’ll need
To prepare these delectable treats, gather these simple ingredients:
- 7 tbsp butter (softened, either salted or unsalted)
- 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 chocolate kisses
Ingredient Note: If you’re looking for a slightly healthier version, you can substitute the all-purpose flour with whole wheat flour, but keep in mind it might alter the texture slightly.
Directions to follow
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set this aside for later use.
- In a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and fluffy.
- Add the egg yolk, vanilla extract, and red food coloring. Mix until these are well combined and you achieve a beautiful red color.
- Gradually introduce the flour, cocoa powder, baking powder, and salt into the mixture. Mix just until you no longer see dry flour.
- Using a tablespoon, scoop out the dough and roll it into 18 equally-sized balls in the palms of your hands. Then, roll each ball in red sanding sugar for that festive touch.
- Place the dough balls on the prepared baking sheet and bake for 10 minutes. As soon as they come out of the oven, gently press a chocolate kiss into the center of each cookie.
- Let them cool on the baking sheet for about 10 minutes, allowing the kisses to set before transferring them to a cooling rack.
Best ways to enjoy it
Serve these delightful Hershey’s Red Velvet Blossoms warm or at room temperature. They can be plated alongside a scoop of vanilla ice cream for an extra indulgent dessert. For a fun twist, create a dessert platter with assorted cookies and a dipping sauce (think melted chocolate or creamy vanilla). A cup of hot cocoa or a glass of cold milk pairs perfectly with these sweet treats!
Storage and reheating tips
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing them in a freezer-safe bag. Just make sure to layer them with parchment paper to prevent sticking. When you’re ready to enjoy, simply thaw them at room temperature!
Helpful cooking tips
- Room temperature ingredients: Make sure the butter is softened to room temperature for easy creaming. This helps create a light, airy texture in your cookies.
- Don’t overmix: Once you add the dry ingredients to the wet, mix just until incorporated. This will keep your cookies tender and soft.
- Adjust baking time: If you prefer gooier centers, start checking your cookies a minute or two early. Every oven is different!
Creative twists
While the classic recipe is incredible, feel free to get creative! Add some chopped nuts or white chocolate chips for an additional flavor dimension. You could experiment with flavoring the sugar with a splash of almond extract or even try different types of chocolate kisses, like caramel or peanut butter-filled, to surprise your taste buds!
Common questions
Can I use a whole egg instead of just the yolk?
While the recipe calls for just one yolk for richer flavor and a chewier texture, you can use a whole egg if you prefer. The cookies may be a bit lighter, but still tasty!
How long will these cookies last?
If stored properly in an airtight container, Hershey’s Red Velvet Blossoms should last about five days at room temperature. They also freeze well for longer freshness.
What if I don’t have red food coloring gel?
You can substitute with liquid food coloring; just use a bit more to achieve the desired shade. If you want to avoid food coloring altogether, consider using beet powder for a natural coloring, though it may subtly change the flavor.
Can I convert this into a gluten-free recipe?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures 1:1. Just ensure it contains xanthan gum or a similar ingredient to maintain texture.
Are these cookies safe to consume raw?
Due to the presence of raw flour, it’s not recommended to eat cookie dough raw. If you’d like to make edible cookie dough, there are recipes available that omit flour or treat it to kill bacteria.
Can I make this recipe ahead of time?
Definitely! Prepare the dough ahead and refrigerate it for up to 24 hours. Just remember to roll it in the sanding sugar before baking.
What to do if my cookies spread too much?
If the cookies spread too much, it might be due to melted butter or not chilling the dough. Ensure the butter is softened but not melted, and consider chilling the dough for 30 minutes before baking.
Can I add a cream cheese frosting?
Absolutely! A light cream cheese frosting on top would be a delightful addition, adding to the classic red velvet flavor profile while enhancing the cookie’s visual appeal.
Print
Hershey’s Red Velvet Blossoms
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delicious red velvet cookies topped with a chocolate kiss, perfect for any occasion!
Ingredients
- 7 tbsp butter (softened, either salted or unsalted)
- 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 chocolate kisses
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Add the egg yolk, vanilla extract, and red food coloring, mixing until combined.
- Gradually add in the flour, cocoa powder, baking powder, and salt, mixing just until incorporated.
- Scoop the dough and roll it into 18 balls, then roll each ball in red sanding sugar.
- Place the dough balls on the prepared baking sheet and bake for 10 minutes.
- Immediately press a chocolate kiss into the center of each cookie when they come out of the oven.
- Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 58mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
