Description
These Easy Hershey’s Red Velvet Blossoms Cookies are a delightful treat with their soft, chewy texture and rich cocoa flavor, topped with chocolate kisses. Perfect for any occasion!
Ingredients
- Butter (7 tbsp)
- Brown Sugar (1/2 cup)
- Granulated Sugar (2 tbsp)
- Vanilla Extract (1 tsp)
- Egg Yolk (1)
- Red Food Coloring Gel (1/4 tsp)
- All-Purpose Flour (1 cup)
- Cocoa Powder (1 tbsp)
- Baking Powder (1/2 tsp)
- Salt (1/4 tsp)
- Red Sanding Sugar (1/4 cup)
- Hershey Chocolate Kisses (18 pieces)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter with brown and granulated sugars until fluffy, about 3-5 minutes.
- Add egg yolk, vanilla extract, and red food coloring; mix until combined.
- Whisk together flour, cocoa powder, baking powder, and salt; gradually incorporate into wet ingredients until just combined.
- Scoop and roll dough into balls, coat with red sanding sugar.
- Place on baking sheet and bake for about 10 minutes; press a Hershey kiss into the center of each cookie after baking.
- Cool on baking sheet for 10 minutes then transfer to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Freeze cookies for up to three months; thaw at room temperature or microwave briefly to refresh.
For a vegan option, substitute the egg yolk with a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg