Red Velvet Blossoms Cookies
Glossy, slightly crisp at the edges and soft in the middle, these red velvet blossoms are a perfect blend of comfort and theatricality, featuring a warm Hershey’s Kiss in the center.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Use standard all-purpose flour; spoon and level for accurate measurement.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder Unsweetened Dutch-processed recommended.
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature but not greasy.
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon red food coloring Gel paste recommended for vivid color.
Topping
- 24 pieces Hershey's Kisses Place on warm cookies for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder until evenly combined.
- In a large bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and slightly fluffy (about 2–3 minutes).
- Add the egg, milk, and alcohol-free vanilla extract; mix until incorporated. Add the red food coloring and blend until the color is even.
- Gradually add the dry ingredients to the wet mixture in two additions, folding or mixing on low just until combined. Do not overmix. The dough should be soft but hold a rounded shape.
Baking
- Roll the dough into 1- to 1 1/4-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are set and lightly golden; centers will remain slightly soft.
- Remove the baking sheet from the oven and immediately press a Hershey’s Kiss into the center of each warm cookie. Gently twist to seat if needed.
- Let the cookies cool on the baking sheet for 3–5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Serve at room temperature to maintain the soft chocolate center. For textural contrast, roll half the dough balls in granulated sugar before baking. Store in an airtight container at room temperature or freeze for longer storage.