There’s something magical about the aroma of freshly baked cookies wafting through the house. The moment you pull open the oven door, a wave of warmth greets you, and those Easy Hershey’s Red Velvet Blossoms Cookies emerge, their perfect crimson hues adorned with glistening red sanding sugar. They beckon, sweet and inviting, with the promise of a soft, chewy bite and the delightful surprise of rich chocolate inside.
As a child, I remember eagerly waiting for my mom to bake these festive treats, especially around the holidays. Each cookie felt like a little gift, adorned with its Hershey’s chocolate kiss—each bite brought a burst of joyous flavor that made every gathering a little brighter. Now, I recreate that same excitement in my kitchen, and I’m thrilled to share this delightful recipe with you! Whether you’re looking to impress at a party or simply craving something sweet, these cookies are sure to bring smiles and warm hearts. Let’s jump right into making these delectable treats!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip these cookies up in just about 25 minutes, perfect for a last-minute treat.
- Irresistible Flavor: The combination of red velvet and chocolate is simply divine; they melt in your mouth!
- Eye-Catching Appeal: Their vibrant color and sparkling sugar make them a festive addition to any dessert table.
- Flexible Serving: Perfect for holiday gatherings, afternoon snacks, or simply a sweet treat after dinner.
- Diet-Friendly Options: Gluten-free flour can easily substitute the all-purpose flour for a gluten-free version!
Ingredients You’ll Need
7 tbsp butter (salted or unsalted, softened): Butter gives the cookies their rich flavor and tender texture. Make sure it’s softened for easy creaming with the sugars. If you’re in a pinch, coconut oil can be a dairy-free alternative.
1/2 cup brown sugar: This adds moisture and a lovely caramel-like sweetness to the cookies. Light or dark brown sugar works well; just know dark brown will deepen the flavor.
2 tbsp granulated sugar: A touch of white sugar balances the flavors nicely and helps the cookies spread.
1 tsp vanilla extract: Pure vanilla extract enhances the overall flavor, giving a warm, aromatic essence. If you’re in a hurry, imitation vanilla can work in a pinch.
1 large egg yolk: The yolk adds richness and helps bind the ingredients together. You could substitute with a flax egg if you need a vegan option.
1/4 tsp red food coloring gel: This is what brings that gorgeous red hue to our cookies. Gel colors are more concentrated and produce a vibrant color without excess liquid.
1 cup all-purpose flour: Essential for the structure and texture of the cookies. For gluten-free, swap with a 1:1 gluten-free blend.
1 tbsp cocoa powder: Cocoa powder adds depth and a slight chocolate flavor to enhance the Hershey’s kiss topping.
1/2 tsp baking powder: This gives the cookies a lightness, allowing them to puff just enough while baking.
1/4 tsp salt: A pinch of salt balances sweetness and amplifies flavor.
1/4 cup red sanding sugar: This sugary topping gives the cookies a festive sparkle. You can substitute with regular sugar if necessary, though the color won’t be as fun.
18 Hershey’s chocolate kisses: The best part! These chocolate kisses melt ever so slightly when added fresh from the oven, creating that gooey center we all adore.
How to Make Easy Hershey’s Red Velvet Blossoms Cookies
Preheat and Prepare: Start by preheating your oven to 350°F. While your oven warms, line a large baking sheet with parchment paper to prevent sticking and help with even baking. This is also the perfect time to gather your ingredients for a smooth baking experience.
Cream the Butters and Sugars: In a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat them together until the mixture is smooth and creamy. This process blends the flavors and creates air pockets to give your cookies a delightful texture. Once combined, add in the egg yolk, vanilla extract, and red food coloring, mixing until everything is well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into your wet ingredients. Mix just until you no longer see any flour streaks; overmixing can toughen the cookie dough, and we want them soft and tender.
Form the Cookie Dough Balls: Using a tablespoon, scoop out portions of dough and roll them into balls in your palms. Each ball should be about the size of a tablespoon. Roll these dough balls in red sanding sugar for a sparkly finish, which not only looks great but adds a bit of crunch!
Bake to Perfection: Place the cookie balls on your prepared baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for about 10 minutes, until the edges are just set and the tops look slightly puffed. They should have a lovely fragrant aroma. It’s time to top these beauties!
Add the Chocolate Kisses: As soon as you pull the cookies from the oven, immediately press a Hershey’s chocolate kiss gently into the center of each cookie; it will start to melt slightly and create that gooey center. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Storing & Reheating
To keep your delicious Easy Hershey’s Red Velvet Blossoms Cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months in a freezer-safe bag. When you’re ready to enjoy, simply pop them in the microwave for about 10 seconds to refresh that soft, gooey texture; just be mindful not to overdo it to avoid drying them out.
Chef’s Helpful Tips
- Avoid overmixing the dough; this helps keep your cookies tender.
- Allow your butter to soften at room temperature before creaming for the best texture.
- If your dough feels too sticky, chill it for about 30 minutes before rolling to make it easier to handle.
- Want an extra kick? Consider adding a teaspoon of espresso powder to enhance the chocolate flavor.
- You can prep the dough ahead of time and keep it in the fridge for up to 3 days or freeze it for later!
There’s something undeniably special about Easy Hershey’s Red Velvet Blossoms Cookies. Each bite melts in your mouth, with the rich chocolate kiss elevating the experience to pure bliss! I encourage you to experiment with different color sugars or swap out the chocolate for peanut butter cups if you’re feeling adventurous. Gather your loved ones around the kitchen, and create sweet memories together. Happy baking!
Recipe FAQs
Can I use a stand mixer instead of a hand mixer?
Absolutely! A stand mixer is perfect for this recipe. It makes creaming the butter and sugars even easier. Just ensure you use a paddle attachment to give the dough a fluffy texture.
How do I prevent my cookies from spreading too much?
To minimize spreading, make sure your butter is just softened, not melted. Additionally, chilling the dough for about 30 minutes before baking can also help retain their shape.
What can I use instead of red food coloring?
If you want to avoid artificial colors, you can try natural alternatives like beet juice or even pomegranate juice for a lighter hue. Keep in mind the color may not be as vibrant, but the flavor will still shine!
Can I make these cookies ahead of time?
Yes! The dough can be mixed ahead of time and stored in the fridge for up to three days or frozen for up to three months. Just be sure to bring it back to room temperature before baking.
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Recipe Card
Easy Hershey’s Red Velvet Blossoms Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Hershey’s Red Velvet Blossoms Cookies are a delightful combination of red velvet flavor and chocolate, perfect for any occasion. With their vibrant color and chewy texture, they make an irresistible sweet treat that will impress your guests or satisfy your cravings.
Ingredients
- 7 tbsp butter (salted or unsalted, softened)
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1/4 tsp red food coloring gel
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup red sanding sugar
- 18 Hershey’s chocolate kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until smooth.
- Add egg yolk, vanilla, and red food coloring, mixing until well combined.
- Combine flour, cocoa powder, baking powder, and salt in a separate bowl; fold into wet ingredients.
- Form dough balls and roll in red sanding sugar.
- Place on baking sheet and bake for about 10 minutes.
- Press a Hershey’s kiss into the center of each cookie right after they come out of the oven and let cool for 10 minutes before transferring to a wire rack.
Notes
For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free blend.
Chill the dough for 30 minutes if it feels sticky before rolling into balls.
Do not overmix the dough to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
