Red Velvet Blossom Cookies
Soft and chewy red velvet cookies coated in sugar and crowned with a Hershey’s Kiss; the perfect marriage between moist red velvet cake and classic peanut butter blossoms.
Ingredients
- 1 and ¾ cup all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon milk or buttermilk
- 1 teaspoon Americolor Soft Gel Paste Red Red
- 32 Hershey's Kisses, unwrapped
Coating
- ¼ cup granulated sugar
Instructions
- In a medium size bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed until creamy, about 2 minutes.
- Add egg and vanilla extract; mix on high until combined, about 1 minute. Scrape down the sides of the bowl as needed.
- Add flour mixture to wet ingredients. Add milk and gel food coloring; mix on low speed until combined.
- Cover and refrigerate dough for a minimum of two hours. Dough can be refrigerated overnight for up to three days.
- Preheat oven to 350F degrees.
- Scoop dough into 1" rounds, or use a #60 disher to scoop balls of dough. Roll balls in granulated sugar. Keep dough chilled in between batches.
- Place rounds of dough on a silicone mat/parchment paper-lined baking sheet 2" apart.
- Bake 11-13 minutes or until edges have set. Mine cooked perfectly at 12 minutes. Do not overbake. Cookies may appear to be soft and undone, but they will set as they cool.
- Remove cookies and allow to cool on baking sheet for 2-4 minutes, then press a Hershey's Kiss into the tops of the cookies; transfer blossom cookies to a wire rack to cool completely. Eat & Enjoy!
Notes
Red Velvet Blossom Cookies should be stored in an airtight container and will keep 5+ days.
