Hershey Red Velvet Blossoms (Print Version)
# Ingredients:
→ Cookie dough
01 -
½ cup brown sugar
02 -
7 tablespoons butter, at room temperature
03 -
1 large egg yolk
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons white sugar
06 -
¼ teaspoon gel-based red food coloring
→ Dry ingredients
07 -
¼ teaspoon salt
08 -
½ teaspoon baking powder
09 -
1 tablespoon unsweetened cocoa powder
10 -
1 cup plain flour
→ For rolling and topping
11 -
18 unwrapped chocolate kisses
12 -
¼ cup colored red sugar for rolling
# Instructions:
01 -
Get your oven going at 350°F, then cover a large baking tray with parchment paper.
02 -
Use a stand mixer to beat the butter with both sugars until creamy. Add yolk, vanilla, and food color, then mix until smooth.
03 -
Toss in the flour, cocoa, baking powder, and salt, then stir until the dough forms and no flour streaks are left.
04 -
Roll the dough into 18 balls, coat them with red sanding sugar, and place them on the prepared tray.
05 -
Cook for about 10 minutes, then stick a chocolate kiss in the middle of every warm cookie. Leave to cool on the tray for 10 minutes before moving to a rack.
# Notes:
01 -
Keep these cookies in a sealed container at room temperature for up to 3 days.
02 -
You can refrigerate them in a sealed container for up to 7 days.