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Red Velvet Blossoms

Red velvet blossom cookies are soft cocoa cookies rolled in sugar and topped with a milk chocolate kiss. Chill the dough before baking until the edges are set and the centers are puffed.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp red gel food coloring
  • 0.33 cup granulated sugar for rolling
  • 24 milk chocolate kisses unwrapped

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
  4. Beat the butter and 3/4 cup granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg, milk, vanilla, and red food coloring until evenly colored.
  6. Add the flour mixture and mix just until no dry streaks remain.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Divide the dough in half.
  9. Roll one half into 12 balls.
  10. Roll the balls in the remaining granulated sugar.
  11. Arrange the balls about 2 inches apart on the prepared baking sheet.
  12. Bake for 9–11 minutes, until the edges are set and the centers are puffed.
  13. Immediately press one chocolate kiss into the center of each cookie.
  14. Cool the cookies on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack.
  16. Let the baking sheet cool completely.
  17. Roll the remaining dough into 12 balls.
  18. Roll the balls in the remaining granulated sugar.
  19. Arrange them about 2 inches apart on the prepared baking sheet.
  20. Bake for 9–11 minutes, until the edges are set and the centers are puffed.
  21. Immediately press one chocolate kiss into the center of each cookie.
  22. Cool the cookies on the baking sheet for 5 minutes.
  23. Transfer the cookies to a wire rack.

Notes

Chill the dough for the full 30 minutes so it is easier to roll. Store in an airtight container in the refrigerator for up to 5 days; these cookies can be frozen. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.