why make this recipe
Hershey’s Red Velvet Blossoms are a delightful twist on the classic cookie. They bring the festive spirit with their rich red color and sweet chocolatey taste. These cookies are perfect for holidays, parties, or just to treat yourself! With their soft texture and a sweet Hershey’s Kiss on top, everyone will love these treats.
how to make Hershey’s Red Velvet Blossoms
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- Hershey’s Kisses (for topping)
- Powdered sugar (for dusting)
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In another large bowl, mix the granulated sugar and vegetable oil until smooth. Add the egg, vanilla extract, and red food coloring, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients until a dough forms.
- Scoop tablespoons of dough and roll them into balls.
- Place the balls on a baking sheet lined with parchment paper and flatten them slightly.
- Bake for about 8-10 minutes.
- Immediately after removing from the oven, press a Hershey’s Kiss into the center of each cookie.
- Let cool and dust with powdered sugar if desired.
how to serve Hershey’s Red Velvet Blossoms
Serve these cookies warm or at room temperature. They can be enjoyed on their own or paired with a glass of milk for a comforting treat. They make a perfect dessert for gatherings, and you can also add them to gift boxes during the holiday season.
how to store Hershey’s Red Velvet Blossoms
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can store them in the freezer. Just make sure to wrap them tightly in plastic wrap or place them in a freezer bag.
tips to make Hershey’s Red Velvet Blossoms
- Make sure the butter and eggs are at room temperature before mixing for better texture.
- If you prefer a more chocolatey taste, you can add more cocoa powder.
- Don’t overbake the cookies; they should be soft when they come out of the oven.
variation
For a fun twist, you can use white chocolate chips instead of Hershey’s Kisses on top or mix in chopped nuts or other chocolates. You can also try different food coloring to create a unique color for the cookies.
FAQs
1. Can I use other types of food coloring?
Yes, you can use gel or natural food coloring if you prefer. Just make sure to get the right shade!
2. Can I make these cookies in advance?
Absolutely! You can make the dough ahead of time, chill it in the fridge, and bake them later. Just bring the dough to room temperature before baking.
3. What can I use instead of vegetable oil?
You can use canola oil or melted coconut oil as substitutes for vegetable oil in this recipe.
Hershey's Red Velvet Blossoms
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Wet Ingredients
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- Hershey’s Kisses (for topping)
- Powdered sugar (for dusting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In another large bowl, mix the granulated sugar and vegetable oil until smooth.
- Add the egg, vanilla extract, and red food coloring, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients until a dough forms.
- Scoop tablespoons of dough and roll them into balls.
- Place the balls on a baking sheet lined with parchment paper and flatten them slightly.
- Bake for about 8-10 minutes.
- Immediately after removing from the oven, press a Hershey’s Kiss into the center of each cookie.
- Let cool and dust with powdered sugar if desired.