Hershey’s Red Velvet Blossoms
Delightfully rich red velvet cookies topped with creamy Hershey’s Kisses, perfect for any occasion and easy to make!
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring Essential for the signature color.
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract Optional for added flavor.
Toppings
- 24 pieces Hershey's Kisses For topping each cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until fluffy.
- Beat in the egg, red food coloring, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until slightly set.
- Immediately press a Hershey's Kiss into the center of each cookie after removing them from the oven.
- Allow to cool before serving.
Notes
These cookies can be stored in an airtight container at room temperature for about 1 week. For longer storage, refrigerate or freeze them for up to a month. Reheat in the microwave for a few seconds before enjoying.