Red Velvet Blossom Cookies
Soft, cocoa-rich red velvet cookies rolled in sugar and topped with a Hershey's Kiss. These festive cookies are easy to make and perfect for holiday cookie trays, celebrations, and homemade gifts.
Ingredients
Dry Ingredients
- 1 2/3 cups all-purpose flour 209g
- 2 tablespoons natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened (112g)
- 1/2 cup brown sugar 105g
- 1/3 cup granulated sugar 67g
- 1 large egg room temperature
- 1 –2 teaspoons red food coloring
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons milk 10ml
For Rolling & Topping
- 1/3 cup granulated sugar 67g
- 28 –32 Hershey’s Kisses
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, red food coloring, vinegar, and vanilla extract until smooth.
- Gradually add the dry ingredients and mix until combined. Stir in milk to form the dough.
- Cover and chill the dough for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1-tablespoon portions, roll into balls, and coat with granulated sugar.
- Bake for 9–10 minutes until edges are set and centers remain slightly soft.
- Cool for 1 minute, then press a Hershey’s Kiss into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best texture, chill the dough before baking to prevent spreading and create soft, thick cookies. Use natural cocoa powder for the classic red velvet flavor and color. Add the chocolate kisses while the cookies are still warm but slightly cooled so they keep their shape.