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Red Velvet Blossom Cookies Recipe

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★★★★★

4.9 from 61 reviews

Delight in the festive and charming Red Velvet Blossom Cookies, featuring a tender cocoa-infused red velvet dough topped with a signature Hershey’s Hug candy in the center. These cookies are perfect for holiday gatherings or any occasion where a sweet, visually appealing treat is desired. Soft, fluffy, and beautifully decorated, they combine the classic flavors of red velvet with a creamy candy center for a delightful bite every time.

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°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 until well combined. Set this mixture aside for later.
  3. Cream butter and sugar: Using a hand or stand mixer, beat the room temperature butter on medium speed for 5 minutes to create a smooth base. Scrape down the bowl sides, then add the sugar and beat for an additional 5 to 7 minutes until the mixture becomes fluffy and light.
  4. Add wet flavorings: Add the egg, vanilla extract, and red food coloring to the butter and sugar mixture, beating until the ingredients are evenly incorporated and the dough has a vibrant red hue.
  5. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, beating until the dough is well mixed and forms a cohesive batter.
  6. Adjust dough texture: Slowly pour in the milk while mixing, just enough to soften the dough and make it easier to scoop without being too sticky.
  7. Scoop dough onto baking sheet: Using a small cookie scoop or spoon, form heaping tablespoon-sized balls of dough and place them about 1 inch apart on the prepared baking sheet to allow for spreading.
  8. Bake cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffed up and the edges appear set and slightly firm.
  9. Press in Hershey’s Hugs: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then gently press an unwrapped Hershey’s Hug candy into the center of each cookie. Do not disturb the cookies afterward to allow the candy to set properly.
  10. Cool completely: Transfer the cookies to a wire rack and let them cool completely. This step ensures the candies harden back to their original shape, maintaining the classic blossom appearance.
  11. Store and preserve: Store the cookies in an airtight container for up to one week at room temperature, refrigerate for up to three weeks, or freeze cooled cookies. Note that freezing and thawing may cause the candies to develop a harmless but visually uneven bloom.

Notes

  • Ensure the butter is at room temperature for proper creaming and fluffy texture.
  • Red food coloring is essential for the classic red velvet look; adjust quantity if using gel or powdered food coloring accordingly.
  • Do not press the candy in while the cookies are hot; allow them to cool slightly to avoid melting the candy unevenly.
  • Cookies can be frozen but may cause the Hershey’s Hugs to bloom; this is safe but may alter appearance.
  • For softer cookies, slightly reduce baking time; for crispier edges, bake a minute or two longer.

Keywords: Red Velvet Cookies, Blossom Cookies, Hershey’s Hugs Cookies, Holiday Cookies, Chocolate Cookies, Festive Cookies

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