These Hershey’s Red Velvet Blossoms Cookies are a sweet treat that stands out with their bright red color and creamy chocolate kiss on top. They’re fun to make and even more fun to eat!
What’s better than a soft, cake-like cookie? Pairing it with a delightful chocolate kiss, of course! I usually can’t stop at just one. They’re perfect for sharing, or not! 😉
Key Ingredients & Substitutions
All-purpose flour: This is your base for cookies, but you can swap it with gluten-free flour for a gluten-free version. Just ensure the blend is suitable for baking.
Cocoa powder: Unsweetened cocoa is essential for that rich chocolate taste. If you don’t have it, try using Dutch-processed cocoa for a smoother flavor.
Unsalted butter: This is key for texture. If you’re out, coconut oil can work as a substitute for a different twist, making the cookies dairy-free.
Red food coloring: While liquid is common, gel food coloring gives a brighter hue. If you want a natural option, try beet juice; it will change the flavor slightly but adds a nice color!
Buttermilk: If you don’t have buttermilk on hand, mix milk with a bit of vinegar or lemon juice to create a similar tangy flavor.
How Do I Achieve the Perfect Cookie Texture?
Getting that soft, cake-like texture is what makes these cookies so special. Here are a few tips for success:
- Don’t overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make them tough.
- Chill the dough: If the dough feels too sticky, you can chill it for about 30 minutes. This will make it easier to roll and hold its shape better.
- Press the Kiss right after baking: This step is crucial. Press the Hershey’s Kiss into the center while the cookies are warm so it melts just slightly, sticking perfectly!
Following these techniques will help you nail the texture and flavor of these delightful cookies every time. Enjoy baking!
Hershey’s Red Velvet Blossoms Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- 1/2 cup buttermilk or milk
- 1 cup granulated sugar (for rolling)
For the Topping:
- 1 package Hershey’s Kisses, unwrapped
- Optional: cream cheese frosting (for piping under the kiss)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 10-12 minutes for baking. Don’t forget to allow some time to cool before serving! Overall, you can have these delicious cookies ready in about 30-35 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats, so your cookies don’t stick.
2. Prepare the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps to remove any lumps and ensures the ingredients mix well. Set it aside for later.
3. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy (about 2-3 minutes). This will give your cookies a nice texture.
4. Add the Egg and Color:
Now, add the egg, vanilla extract, and red food coloring to the butter mixture. Mix well until everything is nicely combined and you have that vibrant red color!
5. Incorporate the Vinegar and Buttermilk:
Next, stir in the vinegar and buttermilk. This will help keep the cookies moist and add a bit of tang!
6. Combine the Mixtures:
Gradually add the dry mixture to the wet mixture, beating until just combined. Remember, don’t overmix; that could make your cookies tough. The dough will be soft and sticky, which is perfect!
7. Shape the Cookies:
Pour the extra 1 cup of granulated sugar into a shallow bowl. Using a small cookie scoop or tablespoon, scoop out some dough and roll it into balls. Then, roll each ball in the granulated sugar to coat it evenly.
8. Arrange on Baking Sheets:
Place the coated dough balls on the prepared baking sheets, ensuring there’s about 2 inches of space between each ball. They’ll spread out while baking!
9. Bake:
Pop the baking sheets into the oven and bake for about 10-12 minutes, or until the edges are set but the centers are still soft. Keep an eye on them so they don’t burn!
10. Add the Hershey’s Kisses:
Once they’re out of the oven, immediately press one Hershey’s Kiss into the center of each warm cookie. If you’re using cream cheese frosting, you can pipe a little ring beneath each Kiss for an extra treat.
11. Cool Down:
Let the cookies sit on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the delicious aroma!
12. Serve and Enjoy:
Once they’re cool, serve your beautiful red velvet blossoms and enjoy the compliments! These cookies are perfect for holidays, birthday parties, or just a sweet treat for yourself.
These Hershey’s Red Velvet Blossoms are a delightful addition to any dessert table, mixing classic sweetness and a hint of chocolate, topped with a beloved candy. Happy baking!
Can I Use Unsweetened Cocoa Powder Instead of Dutch-Processed?
Yes! Unsweetened cocoa powder is perfect for this recipe and is the recommended choice for a classic chocolate flavor.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months—just make sure to separate layers with parchment paper!
Can I Make These Cookies Ahead of Time?
Definitely! You can prepare the dough in advance, roll it into balls, and refrigerate for up to 48 hours before baking. Just let the dough sit at room temperature for a few minutes before rolling in sugar and baking.
What If I Don’t Have Buttermilk?
No worries! To make a substitute, combine 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have homemade buttermilk ready to use.
