Red Velvet Blossoms

Plate of red velvet blossom cookies, each cookie topped with a Hershey's Kiss

These red velvet blossom cookies - also known as Hershey's Kiss red velvet cookies - are a soft and tender red velvet cookie that's rolled in sugar and topped with a chocolate Kiss. They're a spin on classic peanut butter blossoms, and perfect for Valentine's Day or Christmas.

Prep Time30

Cook Time10

Chilling2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: Hershey's Kiss Red Velvet Cookies, Red Velvet Blossoms

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 2/3 cup all-purpose flour (209 grams)
2 tablespoons natural cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams) softened, but not starting to melt
1/2 cup brown sugar (105 grams) I used light, dark works too
1/3 cup granulated sugar (67 grams) for the dough
1 large egg room temperature
1-2 teaspoons red food coloring I use gel, liquid works too
1/2 teaspoon white vinegar or distilled
1 teaspoon vanilla extract
2 teaspoons milk (10 ml) use 1 teaspoon for thicker cookies
1/3 cup granulated sugar (67 grams) for rolling
28-32 Hershey's Kisses

Instructions

Make the Dough

In a medium bowl, sift together the flour, cocoa, baking soda and salt. Give the bowl a whisk. Set aside.
In a separate large bowl, beat together the butter, 1/2 cup brown sugar and 1/3 cup granulated sugar until creamy.
Beat the egg, red food coloring, vinegar and vanilla into the butter mixture until combined. At this point, the dough will look very bright red but the color will soften after the dry ingredients are incorporated.
Mix the flour mixture into the butter mixture. I typically do this about 1/2 at a time, starting with the mixer on a low speed. It should be slightly difficult to incorporate all of the dry ingredients.
Beat the milk into the dough.
Cover the bowl and place in the fridge for at least 2 hours or up to 48 hours.

Assemble & Bake

Unwrap the Hershey's Kisses, place in a freezer bag and pop in the freezer. This isn't 100% necessary, but if you want to ensure that the Kisses retain their shape and don't melt - be sure to freeze them first.
Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or baking mats.
Pour the 1/3 cup sugar for rolling onto a small plate or shallow bowl. Scoop the dough into balls with about 1 tablespoon of dough each. Roll into a ball, and then roll the ball in the sugar.
Place the cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets. Bake 1 sheet at a time in the middle of the preheated oven. They'll need about 9-12 minutes to bake, or until the tops look set.
Remove from the oven. Let the cookies cool for 5 minutes, then place a frozen Hershey's Kiss on top of each cookie. Cool the cookies on the cookie sheet. If you want to ensure that the Hershey's Kisses do not melt whatsoever, place the cookie sheet in the freezer immediately after placing a Kiss on top.

Notes

All-Purpose Flour: Measure correctly to ensure that the cookies aren't too dry. Whisk first, then spoon into dry measuring cups and level off the top. Using a kitchen scale and weighing will give the most accurate results.
Cocoa: Natural cocoa - as opposed to Dutch processed - is used in red velvet so that the chocolate flavor isn't too strong and that the cookies don't look brown in color.
Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7. Ensure that the chocolate is fully set before placing in a storage container or stacking the cookies.
Nutrition: Details provided are an estimate only, based on 1 cookie, assuming the recipe yields 30 uniform cookies.

Nutrition