How do I prevent my red velvet blossoms from spreading too much?

Chilling the dough before baking is key to keeping your cookies from spreading too much. If the dough is too warm, the cookies may flatten out as they bake. Let the dough chill in the fridge for at least 30 minutes before rolling into balls and baking. This will help the cookies maintain their perfect shape.

Can I make red velvet kiss cookies ahead of time?

Yes! These cookies are great for making ahead. You can freeze the unbaked dough by rolling it into balls and placing it on a baking sheet. Freeze until firm, then transfer the dough balls to a freezer bag. When you're ready to bake, just thaw the dough in the fridge overnight and bake as usual. You can also store baked cookies in an airtight container at room temperature for up to a week.

Do I need to use red food coloring for red velvet cookies?

While traditional red velvet recipes rely on food coloring to achieve their signature color, it’s not absolutely necessary. If you prefer, you can skip the food coloring for a more subtle, natural look. However, the classic red hue adds a festive touch, especially for holiday cookies!

Red Velvet Blossoms

Description

These Red Velvet Blossoms are a fun twist on the classic peanut butter blossoms. With their vibrant red color, rich cocoa flavor, and signature chocolate kiss, these soft and chewy cookies are perfect for adding a pop of festivity to your holiday season. Whether for parties, cookie swaps, or cozy nights in, they’re always a hit!

Ingredients

1 ½ cups all-purpose flour
½ cup natural cocoa powder, unsweetened
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated white sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
¼ teaspoon red gel food coloring
30-36 hershey’s kisses

For rolling:

½ cup granulated sugar

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Instructions

In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes.
Add egg and vanilla and continue to beat on medium until fully incorporated. Add red food coloring and beat to incorporate.
Gradually add the dry ingredients until just combined.
Place granulated sugar for rolling into a shallow bowl. Take 1 tablespoon of dough at a time and roll into 1-inch balls. Roll into the sugar to coat.
Place cookies on a silpat or parchment-lined half sheet baking pan, spaced 2 inches apart. Transfer the baking sheet to the refrigerator and chill the cookies for 1 hour.
Preheat the oven to 350 F.
Bake the cookies for 10-13 minutes until the edges are set. Remove from the oven and immediately gently press a chocolate kiss into the center of each cookie.
Gently transfer cookies to a wire cooling rack to completely cool. Note that the kisses will melt and get soft but will hold its shape. It will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator or freezer to cool quickly.

Notes

How to store: Store leftover red velvet cookies in an airtight container at room temperature for 1 week. If you are stacking them in a cookie tin or other container, separate each layer with a piece of wax paper.

How to freeze: Let the red velvet blossoms cool completely before freezing. Store them in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature, and they’ll be as soft and delicious as the day you baked them.

How to freeze cookie dough: You can also freeze the cookie dough. Roll it into balls and coat in sugar, then place them on a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, let the dough thaw in the fridge, then bake as directed. Store the chocolate kisses separately and press them into the cookies after baking.

Prep Time: 30 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Category: Cookies
Method: Bake
Cuisine: American