Easy Hershey’s Red Velvet Blossoms Cookies
The kitchen is filled with the sweet, warm aroma of baked cookies, and the vibrant red color of these Easy Hershey’s Red Velvet Blossoms Cookies is hard to resist. Imagine biting into a soft and crunchy cookie that bursts with a touch of chocolatey goodness right in the center. The juxtaposition of the velvety texture and the slightly crisp edges brings a comforting sense of nostalgia, reminiscent of holiday gatherings and family baking days. I remember the joy of making cookies with my grandmother, who would always surprise us with a hidden chocolate treat in the middle. It would be like finding a hidden treasure!
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Perfect for any festive occasion, whether it’s Valentine’s Day, Christmas, or just an ordinary day that needs a little sprinkle of joy, these cookies are bound to win hearts. With their eye-catching red hue and that luscious Hershey’s kiss melting in the center, you can’t help but smile. Let’s bring some magic to your baking adventures—who’s ready to whip up a batch of these delightful gems?
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just 15 minutes of prep and 10 minutes of baking.
- Irresistible Flavor: The combination of red velvet and creamy chocolate makes every bite heavenly.
- Eye-Catching Appeal: Their striking color and a chocolate kiss on top makes them perfect for any occasion.
- Flexible Serving: Ideal for snacks, party treats, or a sweet breakfast indulgence.
- Diet-Friendly Options: Easily adaptable for gluten-free flour or vegan substitutes.
Ingredients You’ll Need
- Butter (7 tbsp): Use either salted or unsalted butter. It’s essential for a rich, tender cookie. Let it soften to room temperature for easier mixing.
- Brown Sugar (1/2 cup): The moisture and deep flavor it provides is what gives these cookies their delicious chewiness. You can substitute with coconut sugar for a different twist.
- Granulated Sugar (2 tbsp): This helps balance the flavor and adds sweetness; feel free to reduce slightly if you prefer less sweetness.
- Vanilla Extract (1 tsp): Pure vanilla extract enhances the overall flavor profile. Avoid imitation vanilla, as it doesn’t provide the same depth.
- Egg Yolk (1 large): Only using the yolk keeps the cookies moist and rich. Save the white for another recipe or even meringue!
- Red Food Coloring Gel (1/4 tsp): Essential for that signature red velvet look. Gel is preferred over liquid as it won’t alter the cookie’s texture.
- All-Purpose Flour (1 cup): This is the base of your cookie; stick to standard flour for the best results. For gluten-free options, almond or oat flour are great alternatives.
- Cocoa Powder (1 tbsp): Just a small amount gives that lovely chocolate note without overwhelming the red velvet flavor.
- Baking Powder (1/2 tsp): This helps the cookies rise, keeping them soft and airy.
- Salt (1/4 tsp): Enhances the sweetness and balances flavors.
- Red Sanding Sugar (1/4 cup): Provides a festive texture and sparkle on your cookies before they go into the oven. Feel free to use granulated sugar if that’s what you have on hand.
- Hershey’s Chocolate Kisses (18): The star of the show! These will melt beautifully in the center of each cookie, giving a delightful chocolate surprise.
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 to ensure easy cookie removal once baked. This step not only prevents sticking but also helps with even baking, ensuring your cookies come out perfectly every time.
Cream the Butter and Sugars: In your stand mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Beat these ingredients together on medium speed until they become light and fluffy—about 3 minutes. This process is essential as it incorporates air into the dough, which contributes to the cookie’s texture. Add in the egg yolk, vanilla extract, and red food coloring, mixing until well combined and beautifully red.
Mix in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Mix just until you see no more floury streaks, being careful not to overmix. Overmixing can lead to tough cookies, and we’re aiming for soft and delicate! The dough will be slightly sticky, which is totally normal.
Form Cookies: Using a tablespoon, scoop out 18 equal portions of cookie dough. Roll each scoop into a ball between the palms of your hands. Next, roll each ball in the vibrant red sanding sugar, coating them thoroughly for a festive touch. The red sugar not only adds color but gives a delightful crunch when you bite into the cookies.
Bake and Press: Place the cookie balls on the prepared baking sheet, spacing them out about 2 inches apart. Bake in the preheated oven for 10 minutes or until the edges are set and just beginning to turn golden. The center should still look a bit soft—that’s perfect! As soon as they come out, gently press a Hershey’s chocolate kiss into the center of each cookie. This will create that melty chocolate goodness we all love.
Cool Down: Allow the cookies to cool on the baking sheet for about 10 minutes. This is crucial because it lets the cookies firm up just enough to be transferred without falling apart. After cooling, carefully move them to a wire rack to finish cooling completely. The warm cookies will envelop the chocolate kiss, making every bite a delightful experience.
Storing & Reheating
To store your cookies at room temperature, place them in an airtight container; they’ll stay fresh for about 3 days. You can also refrigerate them for up to a week, but be sure to use a container that prevents them from drying out. For longer storage, freeze these cookies in a single layer on a baking sheet, then transfer to a freezer-safe container, and they can last for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F for about 5 minutes to regain some of that fresh-baked goodness. You might notice a slight change in texture after freezing, but that warm touch will refresh them!
Chef’s Helpful Tips
- Room Temperature Ingredients: Ensure your butter is at room temperature, while your egg yolk should also be warmed slightly. This helps incorporate everything smoothly.
- Don’t Overmix: Remember to stop mixing when you just no longer see flour. Overmixing will weaken the dough and lead to denser cookies.
- Experiment with Flavors: Consider adding a dash of almond extract or even a sprinkle of cinnamon for an exciting flavor twist.
- Watch Them Bake: Keep a close eye as they bake; if they seem puffy in the oven, they’re on the right track. You want them to deflate slightly once they come out.
- Sifting Cocoa Powder: If your cocoa powder seems lumpy, give it a quick sift before adding it to ensure a smooth cookie dough.
Each time you make these Easy Hershey’s Red Velvet Blossoms Cookies, you’re likely to find a new favorite aspect—from the lovely texture to the sweet chocolate kiss that makes every moment feel special. Whether you decide to whip up a batch for a holiday celebration or just to enjoy at home with a cup of coffee, the delight you’ll bring to yourself and others will be unforgettable. I invite you to have fun with this recipe, make it your own, and experience the joy it brings. Happy baking!
Recipe FAQs
Can I use a different type of chocolate instead of Hershey’s kisses?
Absolutely! While Hershey’s kisses are classic, you can use any chocolate of your choice, such as chocolate chips or even caramel-filled chocolates. Just ensure they fit well in the cookie center!
Why do I need to cool the cookies on the baking sheet before transferring?
Cooling on the baking sheet helps the cookies firm up. If you transfer them too quickly, they might break apart since they are still soft and delicate right out of the oven. This little wait ensures they hold their shape.
How can I make these cookies gluten-free?
You can easily substitute the all-purpose flour with a gluten-free flour blend. Just ensure your flour blend contains xanthan gum for the best texture, or add a bit separately if it doesn’t!
How do I know when the cookies are done baking?
Look for the edges to be set and slightly golden, while the center might still look soft. They will continue to firm up as they cool on the baking sheet, so don’t worry if they seem a bit underbaked right out of the oven!
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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 treat with their soft texture and melted chocolate center, ideal for any celebration.
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’s Chocolate Kisses
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg yolk, vanilla extract, and red food coloring; mix until combined.
- Whisk dry ingredients in a separate bowl; gradually mix into wet ingredients until just combined.
- Scoop cookie dough, roll into balls, and coat with red sanding sugar.
- Place on baking sheet and bake for 10 minutes; press a Hershey’s kiss into each cookie.
- Cool on baking sheet for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 3 days at room temperature.
You can substitute with gluten-free flour for dietary needs.
Reheat cookies at 350°F for 5 minutes to restore freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
