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Bake Hershey’s Red Velvet Blossoms Cookies for Sweet Joy

Bake Hershey’s Red Velvet Blossoms Cookies for Sweet Joy Today

Bake Hershey’s Red Velvet Blossoms Cookies for Sweet Joy and enjoy the nostalgic taste of a delightful chocolate kiss nestled in every soft cookie.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened for moisture; substitute with dairy-free butter for a vegan treat.
  • 1 cup Brown Sugar Adds sweetness and moisture for chewiness.
  • 1/2 cup Granulated Sugar Balances beautifully with brown sugar.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract can be a fun alternative.
  • 1 large Egg Yolk Binds ingredients; substitute with flax egg for vegan option.
  • 1 tablespoon Red Food Coloring Gel Provides vibrant color; opt for gel for better control.
  • 2 cups All-Purpose Flour Structures the cookie; choose gluten-free blend for gluten-free version.
  • 1/2 cup Cocoa Powder Infuses cookies with chocolate flavor.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Salt Essential for a well-balanced taste.
For the Coating
  • 1/2 cup Red Sanding Sugar Adds a visually appealing crunch.
For the Center Surprise
  • 24 pieces Hershey’s Chocolate Kisses A delectable surprise; can be swapped for mint-flavored varieties.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for about 2-3 minutes until light and fluffy.
  3. Add the egg yolk, vanilla extract, and red food coloring gel to the mix, beating until well combined.
  4. Gradually sift in all-purpose flour, cocoa powder, baking powder, and salt, mixing on low speed until just combined.
  5. Roll the dough into 1-inch balls and coat each ball in red sanding sugar.
  6. Place the cookie balls on the baking sheet, leaving space between each one, and bake for approximately 10 minutes.
  7. Immediately press a Hershey's Chocolate Kiss into the center of each cookie after removing them from the oven.
  8. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 75mgPotassium: 60mgSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Enjoy warm by microwaving for 10-15 seconds.

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