Hershey's Red Velvet Blossoms
Deliciously soft and festive cookies topped with a chocolatey Hershey's Kiss, perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 cup cocoa powder Can be substituted with extra all-purpose flour and sugar if unavailable.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring More can be added for a darker color.
- 24 pieces Hershey’s Kisses For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and food coloring.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add to the butter mixture.
Baking
- Roll the dough into 1-inch balls and place them on ungreased baking sheets.
- Bake for 10-12 minutes, until the edges are set.
- Immediately after removing from the oven, press a Hershey’s Kiss into the center of each cookie while they are still warm.
Cooling
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store any leftover cookies in an airtight container to keep them soft and fresh. They can last for about a week at room temperature. For longer storage, freeze the cookies wrapped in plastic wrap and place in a freezer bag.