Red Velvet Blossom Cookies

Red velvet cookies transformed into festive blossoms create an irresistible treat that captures the essence of both classic red velvet cake and beloved holiday cookies. Each bite delivers a perfect balance of subtle cocoa, tangy undertones, and rich chocolate from the perfectly centered Hershey's Kiss. Through countless batches and family taste tests, I've discovered the secrets to achieving that signature red velvet flavor while maintaining the ideal soft, chewy cookie texture.

My first attempt at these cookies was for a Valentine's Day school bake sale, and they've since become our family's most requested holiday treat. The way the chocolate kiss slowly melts into the warm cookie creates pure magic that keeps everyone coming back for more.

Essential Ingredients

• Natural Cocoa Powder: Never substitute Dutch-processed cocoa here - the natural cocoa's acidity is crucial for the true red velvet flavor and proper reaction with the leavening agents
• Buttermilk: While regular milk works, real buttermilk provides that signature tang that makes red velvet truly special. If using milk, add 1/2 teaspoon of vinegar to maintain authenticity
• Butter: Unsalted butter at cool room temperature (about 65°F) provides the perfect consistency for creaming with sugar
• Red Gel Food Coloring: Gel-based colors provide intense color without affecting the dough's consistency. I prefer AmeriColor Super Red for its concentrated pigment
• Granulated Sugar (for rolling): The larger crystals create a delightful crunch and beautiful sparkle
• Hershey's Kisses: Unwrap them before baking begins and keep them in the refrigerator until needed - cold kisses hold their shape better when placed on hot cookies

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Detailed Instructions

Dry Ingredients:

Whisk together flour, natural cocoa powder, baking soda, and salt in a medium bowl to ensure even distribution of leavening agents and prevent lumps. Set aside.

Wet Ingredients:

Cream room temperature butter with granulated and brown sugars for 4-5 minutes until light and fluffy. Add room temperature egg and mix until incorporated. Scrape down the sides, then mix in vanilla extract and gel food coloring.

Combining Ingredients:

With the mixer on low speed, alternate adding dry ingredients and buttermilk in three portions, beginning and ending with the dry ingredients. Mix just until combined, scraping the bowl between additions.

Chilling:

Cover dough tightly with plastic wrap, pressing directly onto the surface to prevent air pockets. Chill for at least 2 hours or overnight.

Shaping and Baking:

Preheat oven to 350°F and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls, coat in granulated sugar, and place 2 inches apart on prepared sheets. Bake for 10-12 minutes.

Adding Kisses:

Let cookies cool on the baking sheet for 5 minutes. Gently press a chilled Hershey's Kiss into the center of each cookie. Allow cookies to cool completely before transferring.

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Working with this rich red dough reminds me of painting - the transformation from plain cookie dough to vibrant red velvet is almost magical. My daughter loves helping roll the cookies in sugar, though we've learned to wear dark-colored aprons during this process!

The Science of Red Velvet

The perfect red velvet flavor comes from the interaction between natural cocoa powder's acidity and the alkaline baking soda. This chemical reaction not only helps the cookies rise but also develops that subtle tanginess that defines red velvet.

After perfecting this recipe over many holiday seasons, I've found that these Red Velvet Blossoms bring together the best of both worlds - the sophisticated flavor of red velvet with the nostalgic comfort of a kiss cookie. They're proof that sometimes the most beloved recipes come from combining two classics into something entirely new.

Frequently Asked Questions

→ How long do these cookies need to chill?

The dough needs to chill for a minimum of two hours, but can be refrigerated for up to three days.

→ What makes these cookies different from regular blossom cookies?

These combine red velvet cake flavors with the classic blossom cookie structure, using cocoa powder and red food coloring.

→ How do I know when the cookies are done baking?

Bake for 11-13 minutes until edges are set. They may look soft and undone but will set while cooling.

→ When do I add the Hershey's Kiss?

Press the Kiss into the cookie after 2-4 minutes of cooling on the baking sheet.

→ What type of cocoa powder should I use?

Use natural unsweetened cocoa powder for this recipe.