Easy Hershey’s Red Velvet Blossoms Cookies
The tantalizing aroma of Easy Hershey’s Red Velvet Blossoms Cookies wafts through the kitchen, teasing your senses with the perfect blend of sweetness and rich chocolate. With their vibrant red hue and a delightful Hershey’s Kiss nestled right in the middle, these cookies are irresistible. The first bite reveals a soft center with a slight crunch around the edges, all while the chocolate melts beautifully, creating an experience that’s as much about texture as it is about taste.
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I remember the first time I baked red velvet cookies; it felt like a celebration. The kitchen was filled with laughter as my family gathered around, eager to taste the freshly baked treats. These cookies aren’t just for special occasions—they’re delightful for casual afternoons or holiday gatherings. Knowing how much joy they can bring, I’m thrilled to share this recipe for Easy Hershey’s Red Velvet Blossoms Cookies so you can create your own joyful moments in the kitchen. Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: In just 25 minutes, you can whip up a batch and have everyone smiling with delight.
- Irresistible Flavor: The combination of buttery goodness, cocoa, and that signature Hershey’s chocolate creates an amazing taste experience.
- Eye-Catching Appeal: The vibrant red color paired with a chocolate kiss makes these cookies a showstopper for any dessert table.
- Flexible Serving: Perfect for snacks, parties, or just a sweet pick-me-up during the day.
- Diet-Friendly Options: Consider swapping out certain ingredients for gluten-free or vegan alternatives if needed!
Ingredients You’ll Need
- 7 tbsp butter (softened): Whether you use salted or unsalted, the butter gives the cookies their rich flavor. For a lighter option, you can try coconut oil.
- 1/2 cup brown sugar: Brown sugar adds moisture and a lovely caramel note. If you’re out of brown sugar, use white sugar mixed with a bit of molasses as a substitute.
- 2 tbsp granulated sugar: This helps balance the flavors while providing that desired crunch.
- 1 tsp vanilla extract: Pure vanilla extract enhances the overall flavor, adding depth to these cookies. Always opt for pure rather than imitation for the best taste.
- 1 large egg yolk: The yolk helps bind the dough and provides richness. Make sure it’s at room temperature for easier mixing.
- 1/4 tsp red food coloring gel: This adds that beautiful red hue. Choose a gel for more intense color without altering the cookie’s texture.
- 1 cup all-purpose flour: The base for your cookies, ensuring they have the right structure. For gluten-free options, alternatives like almond flour work well.
- 1 tbsp cocoa powder: Unsweetened cocoa powder adds depth and a hint of chocolate flavor. Look for high-quality brands for the best result.
- 1/2 tsp baking powder: This is essential for a slight rise, making the cookies airy.
- 1/4 tsp salt: Salt enhances the sweetness and balances flavors.
- 1/4 cup red sanding sugar: This gives a nice texture and sparkly finish. You could also try granulated sugar for the rolling step.
- 18 Hershey chocolate kisses: The star of the show! Feel free to use dark chocolate kisses for a richer taste.
How to Make Easy Hershey’s Red Velvet Blossoms Cookies
Preheat and Prepare: Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper, ensuring that your cookies won’t stick and will bake evenly. This small step is vital for achieving that perfect texture!
Combine Wet Ingredients: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until it’s nice and smooth. Next, add the egg yolk, vanilla extract, and red food coloring gel. Mix on medium speed until everything is combined and you have a beautiful, silky mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well blended. Carefully add this dry mix to your wet ingredients, stirring just until the flour disappears—be careful not to overmix, as this can make your cookies tough!
Form the Cookie Dough: Using a tablespoon, scoop out 18 equally sized balls of cookie dough. Roll them gently between your palms, giving each ball a smooth finish. Next, roll each ball in the red sanding sugar, ensuring each piece glimmers attractively.
Bake to Perfection: Place the sugar-coated cookie balls on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading. Bake for 10 minutes or until the edges are just starting to look golden. As soon as you pull them from the oven, press a Hershey’s chocolate kiss gently into the center of each cookie—this creates that gooey, melty surprise.
Cool and Enjoy: Let the cookies sit on the baking sheet for about 10 minutes to cool down slightly; this helps them set perfectly. Then, transfer them to a cooling rack. Try to resist eating them right away—though that soft center is incredibly tempting!
Storing & Reheating
To keep your Easy Hershey’s Red Velvet Blossoms Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them longer, pop them in the refrigerator for up to a week. Alternatively, freeze them for up to three months; just place them in a freezer-safe container with parchment paper between layers. When you’re ready to indulge, reheat them in the microwave for about 10-15 seconds to refresh the texture and flavor.
Chef’s Helpful Tips
- Be sure your butter is soft but not melted—this makes for creamy, perfectly textured dough.
- If your cookie dough feels too sticky, chill it in the fridge for about 30 minutes before rolling into balls.
- Use an ice cream scoop for uniform cookies that bake evenly.
- Don’t skip the rolling in sanding sugar; it adds a delightful crunch and a pleasing look.
- For a double chocolate twist, consider adding chocolate chips into the dough.
These Easy Hershey’s Red Velvet Blossoms Cookies will make your kitchen feel warm and inviting. The delightful smell emanating from the oven will have everyone wandering in with eager smiles, and you’ll just bask in the joy of sharing something special. Feel free to experiment with different flavorings or toppings, and most importantly, enjoy every step of the process!
Recipe FAQs
Can I use regular food coloring instead of gel for the cookies?
Absolutely! If you only have liquid food coloring on hand, just be mindful to add it gradually to avoid altering the dough’s texture. Gel coloring is preferred for vibrancy, but regular will work as well.
What if I don’t have cocoa powder?
If you don’t have cocoa powder, consider using chocolate pudding mix as a substitute. It’ll give your cookies a chocolate flavor and keep the moisture intact!
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough up to 2 days in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, scoop and roll the dough in sugar, then bake!
How do I know when my cookies are done baking?
The cookies are ready when they are soft but set around the edges, with a slightly glossy center. They will firm up while cooling—just be sure not to overbake them for the best texture!
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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 offer an irresistible mix of flavors, vibrant colors, and simple preparation. Perfect for any occasion, these homemade delights will bring joy to your gatherings.
Ingredients
- 7 tbsp butter (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 chocolate kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add egg yolk, vanilla extract, and red food coloring gel; mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually combine dry ingredients into the wet mixture until just blended.
- Scoop out dough and roll into 18 balls, then coat each in red sanding sugar.
- Place on the baking sheet, spaced apart, and bake for 10 minutes.
- Press a Hershey’s chocolate kiss into the center of each cookie after baking.
- Cool for 10 minutes on the baking sheet, then transfer to a cooling rack.
Notes
For a lighter option, consider using coconut oil instead of butter.
Chill the dough for 30 minutes if it’s too sticky before rolling into balls.
Use an ice cream scoop for equally sized cookies that bake evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
