Red Velvet Blossom Cookies
This red velvet cookie recipe is the perfect combination of cookie and chocolate. A classic cookie with a twist that makes it perfect for a special gift.
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Cookie Scoop
- Cookie Sheet
- Parchment Paper
- Electric mixer
Ingredients
- 7 Tablespoons unsalted butter softened
- 1/2 cup brown sugar
- 2 Tablespoons granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg yolk
- Red gel food coloring
- 1 cup all purpose flour
- 2 Tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Red sanding sugar
- 18 Hershey kisses unwrapped
Instructions
- Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugars, until fluffy 1-2 mins.
- Add the vanilla and egg yolk, and mix until well combined.
- Add a generous amount of the red gel coloring, and mix until thoroughly incorporated. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Add half of the dry ingredients to the dough mixture, and mix until partly combined.
- Add the other half, and mix until just combined. The dough will be crumbly.
- Use a 1 inch cookie scoop to scoop heaping scoops of the dough. Roll it in your hands, pressing together as needed, to form each dough piece into a ball.
- Roll the cookie dough balls in the sanding sugar to coat, and place on the parchment lined baking sheet.
- Bake 10 minutes.
- Remove from the oven and quickly press a Hershey kiss into each cookie.
- Allow the cookies to cool for a few minutes before transferring to a wire rack to cool completely.
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