Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.1.5 cups unsalted butter, softened, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add the large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the unsweetened cocoa powder and red food coloring until a smooth, vibrant paste forms. Add this red velvet mixture to the butter and sugar mixture and beat until well combined and the batter is a uniform red color.2 tablespoons unsweetened cocoa powder, 1 teaspoon red food coloring (gel or liquid)
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough. The dough will be soft and slightly sticky.
- Roll the dough into 1-inch balls. If desired, you can lightly roll each ball in extra granulated sugar for a sparkly finish. Place the dough balls about 2 inches apart on the prepared baking sheets.Extra granulated sugar for rolling
- Bake for 8-10 minutes, or until the edges are lightly set but the centers still look slightly underbaked. The cookies will continue to cook as they cool.
- Immediately after removing the cookies from the oven, gently press one Hershey's Kiss into the center of each warm cookie. The heat from the cookie will soften the chocolate, allowing it to melt into a delicious, gooey center.56 Hershey's Kisses (milk chocolate or dark chocolate)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the Hershey’s Kiss to set slightly and prevents the cookies from falling apart.
Notes
Once completely cooled, store the Easy Hershey's Red Velvet Blossoms Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week. Freeze for up to 2-3 months.
