Red Velvet Blossom Cookies (Kiss Cookies)
These red velvet blossom cookies are a twist on classic peanut butter blossoms! Soft and chewy with Hershey’s kisses pressed into each, they’re perfect for Valentine's Day or as holiday cookies.
Equipment
- 2 baking sheets
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 300 grams all purpose flour
- 20 grams cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 153 grams unsalted butter melted, 1 ½ sticks
- 150 grams brown sugar
- 50 grams granulated sugar plus extra for rolling
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon vinegar
- ½ teaspoon red food coloring
- 54 Hershey's Kisses or Hugs
Instructions
- Before you start, line 2 metal baking sheets with parchment paper. Set aside.
- Whisk the all purpose flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar together until well combined.
- Add the egg, egg yolk, and vanilla extract, whisking to combine. Then whisk in the vinegar and red gel food coloring.
- Pour the dry ingredients into the bowl. Gently fold with a rubber spatula until the dry streaks of flour completely disappear. Cover with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and fill a small bowl with sugar.
- Scoop the cookie dough with a small cookie scoop (1-2 teaspoons) and roll into balls. Roll each ball in sugar and arrange on the prepared baking sheet with about 2 inches between each.
- Bake the cookies for 7-9 minutes. The edges should look set, but the middles will be puffed and look slightly underdone. Bake 1-2 minutes longer for firmer cookies.
- Take the baked cookies out of the oven, let cool for 5 minutes on the pan, and then press a Hershey's Kiss into the center of each.
- Transfer to a wire rack. Cool completely and enjoy!
Notes
The heat from the cookies will melt the chocolate. To prevent this, set the rack of mostly cool cookies in the refrigerator for 10 minutes to set the chocolate.
Storage: Let the red velvet cookies to cool completely and the chocolate harden. Then store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cool baked cookies in a sealed container for up to 3 months. Thaw overnight before serving.
Freezing cookie dough: Place cookie dough balls on a baking sheet (without the sugar coating), and freeze for 2 hours until frozen solid. Then transfer to a freezer bag and freeze for up to 3 months.
When ready to bake, take them out of the freezer and let thaw on the counter for 30 minutes. Preheat the oven, then roll in sugar and bake.
Make ahead: You can make the cookie dough up to 3 days ahead of time. Store in an airtight container in the fridge. Let come to room temperature for 30 minutes before rolling into balls and baking.
Nutrition
Serving: 1cookieCalories: 80.7kcalCarbohydrates: 11gProtein: 1.2gFat: 3.9gSaturated Fat: 2.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.7gTrans Fat: 0.1gCholesterol: 13.9mgSodium: 47.2mgPotassium: 17.7mgFiber: 0.4gSugar: 6.3gVitamin A: 80IUCalcium: 16.5mgIron: 0.4mg
Tried this recipe?Let us know how it was!