Why Make This Recipe
Hershey’s Red Velvet Blossoms are a delightful twist on the classic cookie. They combine the rich flavor of red velvet with a sweet chocolate surprise in the center. These cookies are perfect for various occasions like holidays, parties, or just as a treat for yourself and your family. Their vibrant color and delicious taste make them a favorite among both kids and adults.
How to Make Hershey’s Red Velvet Blossoms
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- Hershey’s Kisses
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well mixed.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Form dough into balls and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Let cool before serving.
How to Serve Hershey’s Red Velvet Blossoms
Serve these delightful cookies on a decorative platter to impress your guests. They pair nicely with a glass of milk or a cup of coffee. For a fun presentation, you could also dust them with powdered sugar or enjoy them warm right out of the oven!
How to Store Hershey’s Red Velvet Blossoms
To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Hershey’s Red Velvet Blossoms
- Make sure the butter is softened at room temperature for easy mixing.
- Use gel food coloring for a more vibrant red color.
- Don’t overbake the cookies; they should be soft in the center when you take them out of the oven.
- If desired, add nuts or chocolate chips to the dough for extra flavor and texture.
Variation
You can turn these cookies into a fun surprise by using different types of chocolate candies instead of Hershey’s Kisses, such as peanut butter cups or other flavored chocolates.
FAQs
Q: Can I use cake flour instead of all-purpose flour?
A: Yes, but it may change the texture slightly. All-purpose flour gives a good balance for cookies.
Q: How can I make these cookies without red food coloring?
A: You can skip the food coloring for a chocolate cookie version, but they won’t have the classic red velvet color.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough, roll it into balls, and refrigerate them for up to 24 hours before baking.
Hershey’s Red Velvet Blossoms
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 1/2 cups granulated sugar
- 1 unit egg
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring Use gel food coloring for brighter color.
For topping
- 24 pieces Hershey’s Kisses Press into the center after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well mixed.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Form the dough into balls and place on a baking sheet lined with parchment paper.
Baking
- Bake for 8-10 minutes or until the edges are set.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Let cool before serving.