Red Velvet Cookies
Red velvet cookies Delicious blossoms Order now
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups All-Purpose Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 2 tablespoons Red Food Coloring, liquid or gel
- About 48 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the buttermilk and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Valentine’s Day is the perfect time to bake up something special, and these Red Velvet Blossoms cookies are just the treat to steal hearts! Imagine the vibrant, eye-catching red velvet cookies, soft and chewy, topped with a classic Hershey’s Kiss. These aren’t just cookies; they’re edible love letters.