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Red Velvet Blossom Cookies Recipe

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★★★★★

5 from 50 reviews

These Red Velvet Blossom Cookies are a festive twist on classic sugar cookies with a hint of cocoa and vibrant red coloring. Soft, fluffy, and topped with a melty Hershey’s Hug candy, they’re perfect for holidays or any celebration.

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 Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this aside for mixing with wet ingredients later.
  3. Cream 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, then add the sugar and continue beating for another 5 to 7 minutes until the mixture is light and fluffy.
  4. Add Egg, Vanilla, and Food Coloring: Beat the egg, vanilla extract, and red food coloring into the creamed butter and sugar mixture until fully combined and uniformly red.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, beating until just combined and the dough forms.
  6. Soften Dough with Milk: Turn the mixer to low speed and slowly add the milk. Add just enough for the dough to soften and become workable without becoming too wet.
  7. Scoop Cookies: Using a small cookie scoop, portion out heaping tablespoons of dough and roll them gently into balls. Place the balls on the prepared baking sheet about 1 inch apart to allow spreading.
  8. Bake Cookies: Bake the cookies at 350°F for 8 to 10 minutes, until they are puffed up and the edges appear set.
  9. Cool and Add Candy: Let the cookies cool on the baking sheet for 5 minutes, then press one unwrapped Hershey’s Hug candy into the center of each cookie.
  10. Final Cooling: Transfer the cookies to a wire rack to cool completely. Allow the candy to resolidify on the cookies; although it may look melted, it will firm up without disturbance.
  11. Store Properly: Store the cooled cookies in an airtight container for up to one week, refrigerate for up to three weeks, or freeze for longer storage. Note: Freezing may cause the candy to bloom cosmetically but will not affect flavor.

Notes

  • Ensure butter is at room temperature for easier creaming and better texture.
  • Do not disturb the Hershey’s Hug candies after pressing them into the warm cookies to allow proper setting.
  • You can substitute red gel food coloring for a more vibrant color without adding extra liquid.
  • For even baking, rotate the cookie sheet halfway through baking if your oven has hot spots.
  • Freezing cookies may cause candy bloom, which is harmless but changes the candy’s appearance.

Keywords: Red velvet cookies, Hershey’s hugs, holiday cookies, red velvet blossom cookies, festive cookies

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