Easy Hershey’s Red Velvet Blossoms Cookies
Soft, sparkly, and filled with a chocolatey center, these Easy Hershey’s Red Velvet Blossoms Cookies are a festive treat perfect for holidays, bake sales, or cozy moments with loved ones. Simple to make and impossible to resist!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Hand or Stand Mixer
- Measuring spoons and cups
- Cookie scoop (optional)
Ingredients
- 7 tbsp Unsalted Butter softened
- 1/2 cup Brown Sugar packed
- 2 tbsp Granulated Sugar
- 1 Egg Yolk large
- 1 tsp Vanilla Extract
- 1/4 tsp Red Gel Food Coloring
- 1 cup All-Purpose Flour
- 1 tbsp Cocoa Powder unsweetened
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Red Sanding Sugar for rolling
- 18 Hershey’s Kisses unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add egg yolk, vanilla extract, and red food coloring. Mix until fully combined.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Scoop 1 tbsp portions of dough, roll into balls, and coat in red sanding sugar.
- Place dough balls on prepared baking sheet. Bake for 10 minutes, until puffed and soft.
- Immediately press a Hershey’s Kiss into the center of each warm cookie. Cool on the sheet for 10 minutes before transferring.
Notes
Use softened (not melted) butter for best texture. Don’t overmix the dough or overbake the cookies. Press the chocolate in while warm for perfect sticking.