Hershey’s Red Velvet Blossoms
Delightful festive cookies with a rich, velvety flavor and a smooth chocolate center, perfect for sharing on any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Ensure accurate measurement for the best texture.
- 0.25 cups unsweetened cocoa powder Can add more for a richer chocolate flavor.
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Use room temperature for easier mixing.
- 1 cups granulated sugar
- 1 large egg At room temperature.
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring For color and visual appeal.
Topping
- 24 pieces Hershey’s Kisses For topping each cookie after baking.
Instructions
Preparation
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
- Blend in egg, milk, vanilla extract, and red food coloring until well combined.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined to avoid overmixing.
Shaping and Baking
- Scoop tablespoon-sized portions of dough, roll into balls and arrange on the baking sheet.
- Bake for 10-12 minutes or until cookies are set yet tender.
- Remove from oven and press a Hershey’s Kiss into the center of each cookie.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For added crunch, roll the cookie dough balls in sugar before baking. Store in an airtight container for freshness.