Easy Red Velvet Blossom Cookies with Chocolate Kisses (Print version)
Soft red velvet blossom cookies rolled in sugar and topped with chocolate kisses while warm.
# Ingredients:
For the cookies
01 -
36 chocolate kisses, unwrapped
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1 cup (200 g) granulated sugar
04 -
1 large egg
05 -
1 tablespoon milk
06 -
1 1/2 teaspoons vanilla extract
07 -
1 tablespoon red gel food coloring, or enough for deep red color
08 -
1 3/4 cups (220 g) all-purpose flour
09 -
1/4 cup (22 g) unsweetened cocoa powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon fine salt
For rolling
12 -
1/2 cup (100 g) red sanding sugar or granulated sugar
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper and unwrap all chocolate kisses before mixing the dough.
02 -
Beat the softened butter and granulated sugar in a large bowl for 1-2 minutes, until creamy and lighter in color.
03 -
Beat in the egg, milk, vanilla, and red food coloring until the mixture looks smooth and evenly red.
04 -
Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. Add to the butter mixture and beat on low just until no dry streaks remain.
05 -
Scoop tablespoon-size portions of dough and roll into 1-inch balls. Roll each ball in red sanding sugar and place 2 inches apart on the prepared baking sheets.
06 -
Bake for 8-10 minutes, until the tops are set and slightly puffed. Do not bake until browned or the cookies will lose their soft texture.
07 -
Cool the cookies on the baking sheet for 3-4 minutes. Gently press one chocolate kiss into the center of each cookie, then transfer to a wire rack to cool completely.
# Good to know:
01 -
Makes about 36 cookies.
02 -
Let the chocolate centers set fully before stacking or packing.
03 -
If the dough is sticky, chill it for 20 minutes before rolling.