Easy Hershey’s Red Velvet Blossoms Cookies
These red velvet blossom cookies are soft, vibrant red in color, and topped with melty Hershey's Kisses — the perfect blend of chocolate and cookie, made effortlessly with a pressure cooker or oven.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 7 tablespoon Butter salted or unsalted, softened
- ½ cup Brown sugar packed
- 2 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Large egg yolk
- ¼ teaspoon Red food coloring gel
- 1 cup All-purpose flour
- 1 tablespoon Cocoa powder
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Red sanding sugar
- 18 Hershey chocolate kisses
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add vanilla extract, egg yolk, and red food coloring gel until the dough turns a deep red.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Slowly mix dry ingredients into wet mixture until a soft dough forms.
- Scoop 1-inch balls, roll in red sanding sugar, and place 2 inches apart on baking sheet.
- Bake for 8–10 minutes until edges are set and centers are still soft.
- Immediately press a Hershey’s Kiss into the center of each cookie upon removing from oven.
- Let cookies cool for 10 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7. Freeze for longer storage and thaw before serving. Add a fresh Hershey’s Kiss if desired before serving for an extra melty center.