Hershey's Red Velvet Blossoms
Soft red velvet cookies with a fudgy crumb and a shiny Hershey’s Kiss in the center, perfect for holidays and celebrations.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (spoon and level for accuracy; for a slightly airier cookie, sift once)
- 1 tablespoon cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (room temperature for easy creaming)
- 1.5 cups granulated sugar
- 0.5 cup packed brown sugar (adds chew and depth)
- 1 tablespoon vanilla extract
- 1 large egg (use pasteurized if you're worried about raw egg handling)
- 1 tablespoon red food coloring (gel works better for vibrant color with less liquid)
Toppings
- 24-30 pieces Hershey’s Kisses, unwrapped (one per cookie)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mix aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light in color and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and red food coloring until uniform in color and texture.
Mixing and Baking
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined — avoid overmixing.
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and the centers are slightly soft.
- Immediately after removing from the oven, press an unwrapped Hershey’s Kiss into the center of each cookie gently.
- Let cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
For a deeper red color, use gel food coloring. Store cookies in an airtight container for up to 4 days.