Name: Hershey's Red Velvet Blossoms- Easy Holiday Cookies
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Yield: 18 cookies
Ingredients: 7 tbsp butter, softened; 1/2 cup packed light brown sugar; 2 tbsp granulated sugar; 1 tsp pure vanilla extract; 1 large egg yolk; 1/4 tsp red food coloring gel; 1 cup all-purpose flour; 1 tbsp uns unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup red sanding sugar; 18 Hershey's Kisses

Hershey’s red velvet blossoms are more than just a festive treat; they’re a nostalgic embrace, a pop of vibrant color on any cookie platter, and a guaranteed crowd-pleaser. Imagin extracte sinking your teeth into a soft, cakey cookie with that unmistakable tangy hint of red velvet, all perfectly complemented by the rich, melting sweetness of a Hershey’s Kiss nestled right in its center. What is it about these cookies that makes them so utterly irresistible? Perhaps it’s the perfect marriage of textures – the slightly chewy cookie giving way to the smooth chocolate. Or maybe it’s the sheer joy they bring, their ruby hue evoking feelings of warmth and celebration. These Hershey’s red velvet blossoms aren’t just baked goods; they’re little bites of happiness, perfect for holidays, special occasions, or simply when you need a comforting, visually stunning indulgence. Get ready to create a batch that will disappear faster than you can say ‘yum’!

Ingredients:

7 tbsp butter (salted or unsalted, softened)
1/2 cup packed light brown sugar
2 tbsp granulated sugar
1 tsp pure vanilla extract
1 large egg yolk
1/4 tsp red food coloring gel
1 cup all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup red sanding sugar
18 Hershey’s Kisses (milk chocolate or dark chocolate, unwrapped)

Mixing the Dough

Creaming the Butter and Sugars

First, let’s get our dough base started. In a medium-sized mixing bowl, combine the softened butter with the packed light brown sugar and granulated sugar. Use an electric mixer on medium speed to cream these together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes. This step is crucial for incorporating air into the dough, which will contribute to a tender cookie texture. Ensure your butter is truly softened, not melted; it should give slightly when pressed.

Adding Wet Ingredients and Color

Next, we’ll introduce the wet ingredients. Add the vanilla extract and the single egg yolk to the creamed butter and sugar mixture. Beat again on medium speed until well combined. Now comes the fun part for our Hershey’s red velvet blossoms! Add the red food coloring gel. Start with the 1/4 teaspoon and mix thoroughly. You can add a tiny bit more if you desire a more intense red hue, but be careful not to overdo it, as too much liquid can affect the cookie’s texture. The gel form is preferred as it provides a vibrant color without adding excess moisture. Mix until the color is evenly distributed, creating a beautiful, uniform red dough.

Incorporating Dry Ingredients

Combining Flour, Cocoa, and Leavening

In a separate, smaller bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly dispersed throughout the flour mixture, which prevents pockets of baking soda or salt in your finished cookies. This pre-mixing step is a simple yet effective way to guarantee consistent results.

Gently Combining Wet and Dry

Now, gradually add the dry ingredient mixture to the wet ingredients. It’s best to do this in two or three additions, mixing on low speed after each addition until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour, resulting in tougher cookies. We’re aiming for a soft, pliable dough that holds together. You should have a rich, vibrant red dough at this point, flecked with the deep brown of the cocoa.

Shaping and Baking

Chilling and Rolling the Dough

Once the dough is combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period is very important for the Hershey’s red velvet blossoms. It firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much during baking. After chilling, scoop about 1 tablespoon of dough for each cookie and roll it into a smooth ball. This will ensure uniformity in size and baking time.

Coating and Topping the Cookies

Place the red sanding sugar in a shallow dish. Roll each dough ball in the red sanding sugar until it’s well coated. The sanding sugar adds a delightful sparkle and a subtle crunch to the finished cookie, enhancing its festive appearance. Arrange the sugared dough balls about 2 inches apart on parchment-lined baking sheets. Just before baking, gently press one unwrapped Hershey’s Kiss into the center of each dough ball. The heat of the oven will melt the chocolate, creating that signature “blossom” effect.

Baking to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes, or until the edges are set and slightly firm, but the centers still look slightly soft. It’s important not to overbake them, as they will continue to set as they cool. The Hershey’s Kisses should be melted and slightly sunken into the cookie. For the best Hershey’s red velvet blossoms, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to firm up before you attempt to move them.

Cooling and Enjoying

After the initial cooling on the baking sheets, carefully transfer the cookies to a wire rack to cool completely. As they cool, the melted Hershey’s Kiss will solidify slightly, creating a beautiful chocolate center. These Hershey’s red velvet blossoms are best enjoyed at room temperature. They store well in an airtight container for up to 3-4 days.

Conclusion:

There you have it – a step-by-step guide to creating delightful Hershey’s red velvet blossoms! We’ve explored how to achieve that signature vibrant red hue and fudgy texture, ensuring your cookies are a showstopper for any occasion. These festive treats are surprisingly simple to make, perfect for begin extractners and experienced bakers alike. Don’t be afraid to get creative with your decorating! You’ve unlocked the secret to a truly special cookie that’s both visually stunning and incredibly delicious.

For serving suggestions, consider pairing your Hershey’s red velvet blossoms with a cold glass of milk, a warm cup of coffee, or even as part of a dessert platter alongside other holiday favorites. They also make a wonderful homemade gift. Get ready to impress your friends and family with these unique and flavorful blossoms. Now go forth and bake with confidence!

Frequently Asked Questions:

How do I ensure my Hershey’s red velvet blossoms are extra moist?

To guarantee moist Hershey’s red velvet blossoms, avoid overbaking them. They should look slightly underdone in the center when you take them out of the oven; they will continue to bake and set as they cool on the baking sheet. Also, ensure you’re accurately measuring your ingredients, especially the flour, as too much can lead to drier cookies.

Can I make Hershey’s red velvet blossoms ahead of time?

Yes, you absolutely can! Baked Hershey’s red velvet blossoms can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the unbaked dough balls or the fully baked and cooled cookies for up to 2-3 months. This makes them a perfect make-ahead treat for parties or holidays.