1. Preheat Oven and Prepare Baking Sheet
- Preheat: Preheat your oven to 350°F (175°C).
- Line Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze.
2. Cream Together Wet Ingredients: The Foundation of Flavor
- Combine Butter and Sugars: In a medium mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
- Cream: Using an electric mixer (handheld or stand mixer), cream the butter and sugars together until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Proper creaming incorporates air into the mixture, resulting in a more tender cookie.
- Add Vanilla, Egg Yolk, and Food Coloring: Add the vanilla extract, egg yolk, and red food coloring gel to the creamed butter and sugar mixture.
- Tip: Start with 1/4 teaspoon of food coloring gel and add more if needed to achieve your desired shade of red.
- Mix Well: Beat on low speed until everything is well combined and the color is evenly distributed throughout the mixture.
3. Combine Dry Ingredients: Ensuring Even Distribution
- Whisk Together: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Why Whisk: Whisking helps to aerate the dry ingredients and ensures that the baking powder and salt are evenly distributed, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Bringing the Dough Together
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can develop the gluten in the flour, resulting in a tougher cookie.
5. Shape and Bake the Cookies: Creating the Blossoms
- Roll into Balls: Roll the cookie dough into 18 সমান-sized balls (about 1 inch in diameter). A small cookie scoop can help with this.
- Coat in Sugar: Pour the red sanding sugar into a shallow dish. Roll each dough ball in the sanding sugar until it’s completely coated.
- Place on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake for 10 minutes in the preheated oven.
6. Add the Hershey’s Kisses: The Finishing Touch
- Remove from Oven: After 10 minutes, remove the baking sheet from the oven.
- Press in Kisses: Immediately press an unwrapped Hershey’s Kiss into the center of each cookie, pressing down gently. The heat from the cookies will slightly melt the bottom of the kiss, helping it adhere.
7. Cool and Enjoy: Patience Rewarded
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set and prevents them from breaking.
- Cool Completely: Allow the cookies to cool completely on the wire rack. The Hershey’s Kisses will firm up as they cool.
Troubleshooting Common Problems: Tips for Cookie Success
- Cookies Too Flat:
- Problem: The cookies spread too much during baking and are too thin.
- Solutions: Make sure your butter isn’t too soft. You can also chill the dough for 15-30 minutes before baking to help prevent spreading.
- Cookies Too Dry:
- Problem: The cookies are dry and crumbly.
- Solutions: Don’t overbake the cookies. Make sure you’re using the correct amount of flour – too much flour can lead to dry cookies.
- Hershey’s Kisses Melting Too Much:
- Problem: The Hershey’s Kisses lose their shape and melt excessively.
- Solutions: Make sure the cookies have cooled for a few minutes before pressing in the kisses. You can also chill the kisses in the refrigerator for a few minutes before using them.
Tips and Variations: Customizing Your Red Velvet Blossoms
- Different Kisses: Experiment with different flavors of Hershey’s Kisses, such as dark chocolate, almond, or caramel-filled.
- White Chocolate: Use white chocolate chips or chunks instead of Hershey’s Kisses for a different flavor and color contrast.
- Cream Cheese Frosting: Add a swirl of cream cheese frosting to the cooled cookies for an extra touch of richness.
- Sprinkles: Add festive sprinkles to the dough or on top of the cookies before baking.
- Double Chocolate: Increase the cocoa powder to 2 tablespoons for a more intense chocolate flavor.
Serving Suggestions: Perfect for Any Occasion
- Holiday Cookie Platters: These cookies are a beautiful and delicious addition to any holiday cookie platter.
- Valentine’s Day Treats: Their red color makes them perfect for Valentine’s Day.
- Christmas Cookies: A festive addition to your Christmas cookie lineup.
- Party Desserts: A guaranteed crowd-pleaser at any party or gathering.
- Afternoon Snack: Enjoy with a glass of milk or a cup of coffee for a sweet treat.
Pairing Recommendations: Delicious Accompaniments
- Milk: A classic pairing for cookies.
- Coffee or Tea: The warm beverages complement the sweetness of the cookies.
- Hot Chocolate: A perfect pairing for a cozy winter treat.
- Ice Cream: Serve alongside a scoop of vanilla ice cream for an extra indulgent dessert.
Nutritional Information: A Sweet Treat to Savor
Per serving (1 cookie): Calories: Approximately 150-180, Fat: 7-9g, Carbohydrates: 20-25g, Protein: 2-3g. (Note: This is an approximation and will vary depending on the specific ingredients used).
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Easy Hershey’s Red Velvet Blossoms Cookies: A Festive Twist on a Classic Treat
Ingredients
Scale
- 7 tablespoons unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1/4 teaspoon red food coloring gel
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup red sanding sugar
- 18 Hershey’s Chocolate Kisses, unwrapped
Instructions
1. Preheat Oven and Prepare Baking Sheet
- Preheat: Preheat your oven to 350°F (175°C).
- Line Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze.
2. Cream Together Wet Ingredients: The Foundation of Flavor
- Combine Butter and Sugars: In a medium mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
- Cream: Using an electric mixer (handheld or stand mixer), cream the butter and sugars together until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Proper creaming incorporates air into the mixture, resulting in a more tender cookie.
- Add Vanilla, Egg Yolk, and Food Coloring: Add the vanilla extract, egg yolk, and red food coloring gel to the creamed butter and sugar mixture.
- Tip: Start with 1/4 teaspoon of food coloring gel and add more if needed to achieve your desired shade of red.
- Mix Well: Beat on low speed until everything is well combined and the color is evenly distributed throughout the mixture.
3. Combine Dry Ingredients: Ensuring Even Distribution
- Whisk Together: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Why Whisk: Whisking helps to aerate the dry ingredients and ensures that the baking powder and salt are evenly distributed, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Bringing the Dough Together
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can develop the gluten in the flour, resulting in a tougher cookie.
5. Shape and Bake the Cookies: Creating the Blossoms
- Roll into Balls: Roll the cookie dough into 18 সমান-sized balls (about 1 inch in diameter). A small cookie scoop can help with this.
- Coat in Sugar: Pour the red sanding sugar into a shallow dish. Roll each dough ball in the sanding sugar until it’s completely coated.
- Place on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake for 10 minutes in the preheated oven.
6. Add the Hershey’s Kisses: The Finishing Touch
- Remove from Oven: After 10 minutes, remove the baking sheet from the oven.
- Press in Kisses: Immediately press an unwrapped Hershey’s Kiss into the center of each cookie, pressing down gently. The heat from the cookies will slightly melt the bottom of the kiss, helping it adhere.
7. Cool and Enjoy: Patience Rewarded
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set and prevents them from breaking.
- Cool Completely: Allow the cookies to cool completely on the wire rack. The Hershey’s Kisses will firm up as they cool.
Comprehensive FAQ: Your Red Velvet Blossom Questions Answered
- Q: Can I make these cookies ahead of time?
- A: Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the baked cookies for longer storage.
- Q: How do I store the cookies?
- A: Store the cooled cookies in an airtight container at room temperature. To maintain their texture, it’s best not to refrigerate them, as this can make them hard.
- Q: Can I freeze the cookie dough?
- A: Yes, you can freeze the unbaked cookie dough. Roll the dough into balls, coat them in sugar, and then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer bag or airtight container. When ready to bake, you can add the kisses and bake as directed, adding an extra minute or two to the baking time, or let thaw first.
- Q: Can I use liquid food coloring instead of gel?
- A: Gel food coloring is highly recommended because it provides a more vibrant color without adding excess liquid to the dough. If you use liquid food coloring, you may need to use more to achieve the desired color, which could affect the texture of the cookies.
- Q: Why did my Hershey’s Kisses crack on top after baking?
- A: This is a common issue and is usually caused by temperature changes. The kisses are cold, and when placed on the hot cookies, they may crack due to the sudden shift in temperature. Letting the cookies cool for a few minutes longer might help. Also, consider placing the kisses on after the cookies have cooled a little.
- Q: Can I double this recipe?
- A: Yes, you can easily double or triple this recipe to make a larger batch of cookies. Just make sure you have enough baking sheets and oven space to bake them all.
- Q: My cookies turned out too dark. What did I do wrong?
- A: Overbaking can cause the cookies to become too dark and dry. Make sure to bake them for the recommended time and keep a close eye on them. Also, ensure your oven temperature is accurate.
- Q: Can I add nuts to these cookies?
- A: While traditionally these cookies don’t have nuts, you could add finely chopped pecans or walnuts to the dough for an added crunch and flavor.
- Q: What if I don’t have red sanding sugar?
- A: You can use regular granulated sugar, or other colors of sanding sugar. You could also omit the sugar coating altogether.
- Q: How can I make these cookies even more festive?
- A: Use different colors of sanding sugar, add sprinkles to the dough, or drizzle the cooled cookies with melted white chocolate or a simple powdered sugar glaze.