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Red Velvet Blossom Cookies Recipe

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★★★★★

4.7 from 50 reviews

These Red Velvet Blossom Cookies are soft, fluffy, and perfectly rich with a hint of cocoa and a vibrant red color. Each cookie is topped with a melty Hershey’s Hug candy, creating a delightful combination of textures and flavors. Perfect for festive occasions or as a sweet treat any time, these cookies are easy to prepare and bake to perfection.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup cocoa powder

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon red food coloring

Topping

  • 24 Hershey’s Hug candies (unwrapped)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and to ensure easy cleanup.
  2. Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this mixture aside for later.
  3. Cream the butter and sugar: Using a hand mixer or stand mixer on medium speed, beat the room temperature butter for 5 minutes until smooth. Scrape down the sides of the bowl to incorporate all butter. Add the sugar and continue beating for an additional 5 to 7 minutes until the mixture is light and fluffy.
  4. Add egg, vanilla, and food coloring: Incorporate the egg, vanilla extract, and red food coloring into the butter-sugar mixture, mixing well until the color and ingredients are evenly distributed.
  5. Mix in dry ingredients: Gradually add the flour mixture to the wet ingredients and beat until just combined.
  6. Soften dough with milk: Slowly add the milk to the dough while the mixer is running, adding just enough to soften the dough to a scoopable consistency.
  7. Shape cookies: Using a small cookie scoop, scoop heaping tablespoons of dough and roll them into balls. Place the dough balls about 1 inch apart on the prepared baking sheet.
  8. Bake: Bake in the preheated oven at 350°F for 8 to 10 minutes, or until the cookies have puffed up and the edges look set but soft.
  9. Cool and add candy: Allow the cookies to cool on the baking sheet for 5 minutes before gently pressing one unwrapped Hershey’s Hug candy into the center of each cookie.
  10. Final cooling and storage: Transfer the cookies to a wire rack to cool completely. The candies will look melted but will harden again in the perfect shape. Store the cookies in an airtight container for up to 1 week, refrigerate for up to 3 weeks, or freeze. Note that freezing may cause the candy to bloom, which is harmless but affects appearance.

Notes

  • Use room temperature butter for best creaming results and fluffy cookies.
  • If the dough is too stiff, add a little more milk, a teaspoon at a time, to achieve the right consistency.
  • Do not disturb the candies while cooling; let them resolidify naturally for the best bloom effect.
  • Red food coloring intensity can be adjusted according to desired color vibrance.
  • Cookies can be frozen but may experience candy bloom; thaw gently to preserve appearance.

Keywords: Red Velvet Cookies, Blossom Cookies, Hershey’s Hugs Cookies, Holiday Cookies, Valentine’s Day Cookies, Red Velvet Dessert

Find it online: https://cheframiflavor.com/red-velvet-blossom-cookies-recipe/