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Red Velvet Blossoms Cookies, a featured image showcasing the delicious treat.

Perfect Red Velvet Blossoms Cookies

These Red Velvet Blossoms Cookies are visually stunning and delicious, perfect for any dessert table. With a striking red hue, soft chewy texture, and sweet chocolate kiss on top, they are guaranteed to impress. Follow the provided tips and tricks to bake these irresistible treats successfully every time.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 1 stick
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring gel recommended
  • 1 teaspoon white vinegar
  • ½ cup buttermilk
  • About 36 Hershey's Kisses or other chocolate kisses
  • Granulated sugar, for rolling optional

Equipment

  • Mixing bowls (various sizes)
  • Electric mixer (stand or hand mixer)
  • Measuring cups and spoons
  • Cookie sheets
  • Parchment paper or silicone baking mats
  • Wire rack
  • Cookie scoop or spoon
  • Small Bowl (for sugar, optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line your cookie sheets with parchment paper or silicone baking mats.
  3. Unwrap all your Hershey's Kisses.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  6. Beat in the egg and vanilla extract until well combined.
  7. In a small bowl, combine the red food coloring, white vinegar, and buttermilk.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  9. If desired, pour some granulated sugar into a small bowl.
  10. Use a cookie scoop or spoon to form rounded balls of dough (about 1 inch in diameter).
  11. If using granulated sugar, roll each ball in the sugar to coat.
  12. Place the dough balls onto the prepared cookie sheets, leaving about 2 inches between each cookie.
  13. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Be careful not to overbake.
  14. Remove the cookie sheets from the oven and immediately press a Hershey's Kiss into the center of each cookie.
  15. Let the cookies cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use gel food coloring for a vibrant red color. Make sure your butter is softened but still cool to the touch to prevent flat cookies. Store cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2-3 months. Experiment with different flavored kisses or add sprinkles or chopped nuts for variations.