Red Velvet Blossom Cookie Recipe (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 3/4 cups all-purpose flour
02 -
1/4 cup natural unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup brown sugar, packed
07 -
1/2 cup granulated sugar
08 -
1 large egg, at room temperature
09 -
2 teaspoons vanilla extract
10 -
1 tablespoon milk or buttermilk
11 -
1 teaspoon Americolor Soft Gel Paste Red Red
→ Coating
12 -
1/4 cup granulated sugar
→ Topping
13 -
32 Hershey's Kisses, unwrapped
# Instructions:
01 -
In a medium size bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
02 -
In a large bowl using an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed until creamy, about 2 minutes.
03 -
Add egg and vanilla extract; mix on high until combined, about 1 minute. Scrape down the sides of the bowl as needed.
04 -
Add flour mixture to wet ingredients. Add milk and gel food coloring; mix on low speed until combined.
05 -
Cover and refrigerate dough for a minimum of two hours or up to three days.
06 -
Preheat oven to 350F degrees. Scoop dough into 1" rounds or use a #60 disher. Roll balls in granulated sugar and place 2" apart on lined baking sheet. Bake 11-13 minutes until edges are set.
07 -
Cool on baking sheet for 2-4 minutes, then press a Hershey's Kiss into each cookie. Transfer to wire rack to cool completely.
# Notes:
01 -
Keep dough chilled between batches for best results
02 -
Cookies may seem underdone but will set while cooling
03 -
Dough can be made ahead and refrigerated for up to three days