Red Velvet Blossoms Cookies (Recipe for Printing)
Soft, vibrant cookies rolled in sparkling sugar and topped with chocolate kisses - perfect for holidays or special occasions.
# What You’ll Need:
→ Cookie Base
01 -
7 tbsp butter, softened
02 -
1/2 cup brown sugar
03 -
2 tbsp granulated sugar
04 -
1 tsp vanilla extract
05 -
1 large egg yolk
06 -
1/4 tsp red gel food coloring
→ Dry Ingredients
07 -
1 cup all-purpose flour
08 -
1 tbsp cocoa powder
09 -
1/2 tsp baking powder
10 -
1/4 tsp salt
→ Decoration
11 -
1/4 cup red sanding sugar
12 -
18 Hershey's milk chocolate kisses
# Steps to Prepare:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
Cream butter, brown sugar, and granulated sugar together until smooth.
03 -
Add egg yolk, vanilla extract, and red food coloring. Mix until fully incorporated.
04 -
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
05 -
Add dry ingredients to the wet mixture and mix until just combined.
06 -
Using a tablespoon, scoop out 18 equal dough portions and roll into balls.
07 -
Roll each ball in red sanding sugar and place on the prepared baking sheet.
08 -
Bake for 10 minutes until the edges are set.
09 -
Immediately press a Hershey's Kiss into the center of each cookie.
10 -
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
# Helpful Advice:
01 -
Use gel food coloring for vibrant color without affecting texture.
02 -
Unwrap Hershey's Kisses before baking to ensure quick placement.
03 -
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
04 -
Dough can be frozen and baked directly from frozen – add 1–2 extra minutes to bake time.
05 -
Try different Kisses (white chocolate, peppermint, caramel) for variation.