Hershey’s Red Velvet Blossoms (Printer-Friendly)
Delicious red velvet blossoms with Hershey’s Kisses, ideal for festive celebrations and gifting.
# What You’ll Need:
→ Wet ingredients
01 -
1/2 cup (1 stick) unsalted butter, softened
02 -
1 large egg yolk
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon red gel food coloring
→ Sugars
05 -
1/3 cup packed light brown sugar
06 -
1/3 cup granulated sugar
07 -
1/4 cup red sanding sugar, for coating
→ Dry ingredients
08 -
3/4 cup all-purpose flour
09 -
1 tablespoon unsweetened cocoa powder
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon baking powder
→ Topping
12 -
18 Hershey's Kisses, unwrapped
# Steps to Make This:
01 -
In a mixing bowl, beat softened butter with light brown and granulated sugars until fluffy and well combined.
02 -
Incorporate the egg yolk, vanilla extract, and red gel food coloring into the butter mixture, mixing until uniform in color and texture.
03 -
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder, then gradually add to the wet mixture, stirring until absorbed.
04 -
Using a tablespoon measure, scoop dough into 18 portions. Roll each into a ball, then coat evenly with red sanding sugar before placing on a prepared baking sheet.
05 -
Bake the cookies at 350°F (177°C) for 12 minutes. Immediately upon removing from the oven, press a Hershey’s Kiss gently into the center of each cookie.
# Additional Notes:
01 -
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Warm slightly before serving for best texture.
02 -
If red sanding sugar is unavailable, use coarser granulated sugar as an alternative. Different colored sanding sugars may be used to customize for holidays.