Easy Hershey's Red Velvet (Printer-Friendly)
Bright red velvet blossoms with a Hershey’s Kiss center, ideal for Valentine’s and holiday treats.
# What You’ll Need:
→ Dairy & Fats
01 -
113 grams (1/2 cup) unsalted butter, softened
→ Sugars
02 -
50 grams (1/4 cup) packed brown sugar
03 -
50 grams (1/4 cup) granulated sugar
04 -
15 grams (1 tablespoon) red sanding sugar
→ Eggs
05 -
1 large egg yolk
→ Flavorings
06 -
5 milliliters (1 teaspoon) pure vanilla extract
07 -
2 milliliters (1/2 teaspoon) red gel food coloring
→ Dry Ingredients
08 -
125 grams (1 cup) all-purpose flour
09 -
5 grams (1 tablespoon) unsweetened cocoa powder
10 -
1 gram (1/4 teaspoon) salt
11 -
2 grams (1/2 teaspoon) baking powder
→ Decorations
12 -
18 Hershey’s milk chocolate Kisses
# Steps to Follow:
01 -
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and fluffy.
02 -
Add the egg yolk, vanilla extract, and red food coloring to the creamed butter mixture and blend thoroughly.
03 -
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
05 -
Scoop 1 tablespoon portions of dough and roll into balls. Coat each ball evenly with red sanding sugar and place onto an ungreased baking sheet.
06 -
Bake in a preheated oven at 175°C (350°F) for 10 to 12 minutes until slightly firm to the touch.
07 -
Immediately upon removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie.
# Helpful Hints:
01 -
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
02 -
Allow cookies to return to room temperature before serving for optimal texture; warming briefly in a microwave is acceptable.
03 -
If red sanding sugar is unavailable, use thicker granulated sugar as a substitute.