Red Velvet Blossom Cookies
Description: Soft, chewy red velvet cookies rolled in sparkly sugar and topped with a classic chocolate kiss. Perfect for Valentine’s Day, Christmas, or anytime you want a pretty, bakery-style cookie without a lot of effort.
Ingredients
Ingredients:
Instructions
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Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until smooth and fluffy.
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Mix in the egg yolk, vanilla extract, and red food coloring until evenly combined and bright red.
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Add the flour, cocoa powder, baking powder, and salt, then mix just until the dough comes together.
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Scoop the dough into 18 small balls, roll them between your palms, then roll each one in red sanding sugar.
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Place on the baking sheet and bake for 9 to 10 minutes until set but still soft in the center.
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Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Let cool on the tray for 10 minutes before transferring to a rack.
Note
These cookies can be made ahead and stored in an airtight container at room temperature for up to 5 days.
The baked cookies freeze well for up to 1 month, thaw at room temperature before serving.
You can swap milk chocolate kisses for dark or white chocolate if preferred.
