Name: Hershey's Red Velvet Blossoms Easy Festive Cookie Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 54 min
Yield: 18 cookies
Ingredients: 7 tablespoons butter (salted or unsalted, softened); 1/2 cup packed light brown sugar; 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg yolk; 1/4 teaspoon red food coloring gel; 1 cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup red sanding sugar; 18 Hershey's chocolate kisses

Hershey’s red velvet blossoms are more than just a delightful cookie; they’re a little piece of confectionery magic that transforms the ordinary into the extraordinary. What is it about these ruby-hued wonders that captures our hearts and taste buds year after year? Perhaps it’s the perfect marriage of a slightly tangy, intensely chocolatey red velvet cookie base, tender and moist, giving way to a burst of pure, unadulterated chocolatey bliss from the iconic Hershey’s Kiss nestled right in the center. They’re visually stunning, a festive invitation to indulge, and their aroma alone is enough to transport you to a cozy kitchen filled with warmth and happiness. The sheer joy of biting into that soft cookie and then hitting the smooth, melting chocolate is an experience in itself. This recipe aims to capture that quintessential Hershey’s red velvet blossoms flavor and texture, ensuring your homemade creations are just as, if not more, irresistible than the bakery-bought versions.

Ingredients:

7 tablespoons butter (salted or unsalted, softened to room temperature)
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk (save the white for another use!)
1/4 teaspoon red food coloring gel (gel works best for vibrant color without adding too much liquid)
1 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup red sanding sugar (for that beautiful sparkling exterior)
18 Hershey’s chocolate kisses (milk chocolate is classic, but feel free to experiment with dark or special edition flavors!)

Preparing the Red Velvet Dough

Creaming the Butter and Sugars

In a medium-sized mixing bowl, combine the softened butter with the light brown sugar and granulated sugar. Using an electric mixer (handheld or stand mixer with a paddle attachment), beat these ingredients together on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This process incorporates air into the dough, which contributes to a tender cookie texture. Scrape down the sides of the bowl occasionally with a spatula to ensure all ingredients are evenly combined.

Adding Wet Ingredients and Color

Next, add the egg yolk and vanilla extract to the creamed butter and sugar mixture. Beat again 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’re looking for a vibrant, consistent red color throughout the dough. If you prefer an even deeper red, you can add a tiny bit more gel, but be cautious not to overdo it, as too much coloring can sometimes alter the flavor or texture.

Combining Dry Ingredients

In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking these dry ingredients before adding them to the wet ingredients helps to evenly distribute the leavening agent and salt, preventing clumps and ensuring a uniform rise and flavor in your cookies.

Forming the Red Velvet Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added, as this can develop the gluten and result in tougher cookies. The dough will be soft and slightly sticky.

Shaping and Baking the Blossoms

Chilling and Rolling

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period is crucial. It firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much in the oven. While the dough chills, unwrap your Hershey’s chocolate kisses and set them aside.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.

Once the dough has chilled, scoop out portions of dough, about 1 tablespoon each, and roll them into balls. Place the red sanding sugar in a shallow dish. Gently roll each dough ball in the sanding sugar, coating it completely. This sugary coating not only adds a beautiful sparkle but also provides a delightful crunch. Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets.

Adding the Chocolate Kiss

As soon as the dough balls are on the baking sheets, immediately press one unwrapped Hershey’s chocolate kiss into the center of each dough ball. Push it down firmly so that it’s partially embedded in the dough. The chocolate will melt and create that signature “blossom” effect as the cookie bakes and spreads slightly around it.

Baking the Hershey’s Red Velvet Blossoms

Bake for 9-12 minutes, or until the edges of the cookies are set and lightly golden, but the centers still look slightly soft. The red velvet cookies will continue to set up as they cool. It’s important not to overbake them, as this can dry them out. You want a tender cookie that complements the gooey chocolate center.

Cooling and Enjoying

Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up before you attempt to move them. As they cool, the chocolate kiss will settle into a delicious pool, perfect for dipping your cookie into. Enjoy your homemade Hershey’s red velvet blossoms!

Conclusion:

And there you have it – a delightful journey into creating the most exquisite Hershey’s red velvet blossoms! We’ve walked through each step, from the vibrant crimson batter to the sweet kiss of a Hershey’s Kiss crowning each cookie. These delightful treats are more than just cookies; they’re a celebration of rich flavor and beautiful presentation, perfect for any occasion. Whether you’re a seasoned baker or just starting, the satisfaction of pulling these gem-like cookies from your oven is unparalleled.

For serving, I love presenting these Hershey’s red velvet blossoms on a tiered stand during parties, or simply boxed up as thoughtful homemade gifts. They pair wonderfully with a glass of cold milk or a warm cup of coffee. Don’t be afraid to get creative with variations! You could try using different flavored Hershey’s Kisses, like caramel or mint, or even add a pinch of espresso powder to the dough for a mocha twist. No matter how you make them, I encourage you to bake these Hershey’s red velvet blossoms with joy and share the delicious results with those you love. Happy baking!

Frequently Asked Questions:

Why are my Hershey’s red velvet blossoms not red enough?

To achieve a vibrant red color, ensure you are using a good quality red food coloring. Gel food coloring is often more potent than liquid. The cocoa powder used can sometimes mute the red, so don’t be shy with the coloring. For a deeper hue, you can even let the batter sit for about 15-30 minutes before baking, allowing the food coloring to fully develop.

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

Absolutely! The baked and cooled Hershey’s red velvet blossoms can be stored in an airtight container at room temperature for up to 3-4 days. The Hershey’s Kiss might soften slightly from the residual warmth or moisture over time, but the cookie itself will remain delicious. You can also freeze the dough balls before baking and bake them fresh when needed.