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Red Velvet Blossom Cookies Recipe

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★★★★★

4.7 from 65 reviews

These Red Velvet Blossom Cookies are soft, fluffy, and irresistibly festive, combining the rich flavor of cocoa with the classic red velvet taste. Each cookie is topped with a melty Hershey’s Hug candy, making them perfect for holiday gatherings or special treats. Easy to bake with simple ingredients, these cookies deliver a delightful balance of sweetness and cocoa goodness with a charming candy centerpiece.

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: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cocoa powder thoroughly. Set aside this dry mix for later use.
  3. Cream Butter and Sugar: Using a hand or stand mixer, beat the unsalted butter on medium speed for about 5 minutes until smooth. Scrape down the sides of the bowl, then add sugar and continue beating for 5 to 7 minutes until the mixture is fluffy and light in color.
  4. Add Wet Ingredients: Into the butter-sugar mixture, add the egg, vanilla extract, and red food coloring. Beat until fully incorporated and the mixture is even in color.
  5. Combine Dough Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, beating until just combined and you have a smooth dough.
  6. Adjust Dough Texture: While the mixer is running on low speed, slowly add the tablespoon of milk, just enough to soften the dough to a scoopable consistency without making it sticky.
  7. Form Cookies: Use a small cookie scoop or tablespoon to portion out heaping tablespoons of dough. Roll lightly into balls if needed and place them about 1 inch apart on the prepared baking sheet.
  8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffed and the edges are set but the centers remain soft.
  9. Cool and Add Candies: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet. Then, gently press one unwrapped Hershey’s Hug candy into the center of each warm cookie.
  10. Final Cooling: Transfer the cookies to a wire rack to cool completely. The candies will appear melted but will resolidify, retaining their classic shape.
  11. Storage: Store the cooled cookies in an airtight container for up to one week at room temperature, refrigerate for up to 3 weeks, or freeze for longer storage. Note that freezing and thawing may cause the candy to bloom, which is harmless but affects appearance.

Notes

  • Be sure not to overmix the dough after adding the flour mixture to avoid dense cookies.
  • The red food coloring can be adjusted based on your preferred intensity of color.
  • When adding the milk, add gradually to keep dough from becoming too sticky.
  • Use parchment paper or a silicone mat to prevent sticking and help with easy cleanup.
  • Allow cookies to cool on the baking sheet before adding the candy to prevent breakage.
  • Freezing may cause the Hershey’s Hugs to bloom—this does not affect taste but may alter appearance.

Keywords: red velvet cookies, Hershey hugs cookies, holiday cookies, holiday treats, chocolate cookies, red food coloring cookies, festive cookies

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