Description
These easy Hershey’s red velvet blossoms cookies are soft, chewy, and topped with a classic chocolate Kiss. Made with simple ingredients and a rich red velvet flavor, they’re perfect for holidays, parties, and cookie exchanges.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Toppings
- 24 Hershey’s Kisses, unwrapped
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a bowl, cream the softened butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which takes about 2-3 minutes. This ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, milk, vanilla extract, and red food coloring until well combined, giving the dough its signature red velvet color.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough and ensure soft cookies.
- Shape Dough Balls: Roll the dough into 1-inch balls. Then, coat each ball in the ¼ cup granulated sugar to add a sweet, slightly crunchy outer layer.
- Arrange on Baking Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9–11 minutes, until the edges are set but the centers remain soft for a chewy texture.
- Add Hershey’s Kiss: Immediately upon removing cookies from the oven, press one unwrapped Hershey’s Kiss gently into the center of each cookie so it melts slightly and adheres.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Do not overbake—cookies should remain soft with set edges.
- If dough spreads too much during baking, chill it for 20 minutes before rolling again.
- For a richer red velvet flavor, try using cream cheese–flavored Hershey’s Kisses instead of classic chocolate ones.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack · Dessert
- Method: Baking
- Cuisine: American
