Description
Delight in these festive Red Velvet Blossom Cookies, featuring a soft, moist red velvet dough rolled in sugar and topped with a melty chocolate kiss. Perfect for holiday gatherings or a sweet treat any time of year, these cookies combine classic red velvet flavors with a fun and easy twist that the whole family will love.
Ingredients
Scale
Cookie Dough
- 1 box red velvet cake mix (15.25 oz.)
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional)
For Rolling and Topping
- 1 cup regular or coarse sugar
- 24 Hershey’s Kiss candies (or other mini chocolate candies)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted butter, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Gradually add the red velvet cake mix and espresso powder (if using) to the wet mixture. Stir until the dough is fully incorporated and uniform in color.
- Chill Dough: Cover the dough and chill in the refrigerator for about 30 minutes. This step firms up the dough, making it easier to handle and roll into balls.
- Form and Sugar Coat Balls: Once chilled, roll the dough into 1½-inch balls. Roll each ball generously in the sugar until fully coated, which adds a delightful crunch and sparkle to the finished cookies.
- Bake Cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated dough balls onto a lined or greased baking sheet, spacing them evenly. Bake for 8-10 minutes, or until the edges start to set, and the cookies are puffed and just beginning to show slight cracks on the surface.
- Add Chocolate Kisses: Immediately upon removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each cookie. The warm cookies will soften the candy slightly, helping it adhere and melt into the dough.
- Cool Completely: Allow the cookies to cool completely on the baking sheet before moving. If using Hugs candy kisses, note that they tend to melt more and lose shape. To preserve their form, chill the cookies in the refrigerator or freezer until the chocolate sets completely.
Notes
- Espresso powder is optional but enhances the chocolate flavor if included.
- Use coarse sugar for a crunchier coating and shiny finish.
- For variation, try different mini chocolate candies as a topping.
- Refrigerating dough is crucial for easier handling and better texture.
- Cookies should be stored in an airtight container and can be refrigerated to keep the chocolate kisses firm.
