Description
These Red Velvet Blossom Cookies are a delightful twist on the classic cookie, featuring a moist and tender red velvet dough rolled in sugar and topped with a chocolate kiss. Perfect for festive occasions or as a sweet treat, they combine the rich flavor of red velvet cake mix with a hint of espresso powder for depth, baked to perfection with a soft center and a slightly crisp edge.
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)
- 1 cup regular or coarse sugar, for rolling
Topping
- 24 Hershey’s Kiss candies (or other mini chocolate candies)
Instructions
- Prepare the Dough: In a large bowl, whisk together the eggs, melted unsalted butter, and vanilla extract until smooth and fully combined. Add the red velvet cake mix and espresso powder (if using) to the bowl, stirring until the mixture forms a uniform dough with no dry spots.
- Chill the Dough: Cover the dough and place it in the refrigerator to chill for about 30 minutes. This helps the dough firm up, making it easier to handle and shape into balls.
- Form and Coat Cookies: Once chilled, remove the dough from the refrigerator. Roll the dough into 1½ inch diameter balls. Then, roll each ball in the sugar to coat it thoroughly, giving the cookies a sweet, slightly crunchy exterior.
- Bake the Cookies: Preheat your oven to 350°F (177°C). Place the sugar-coated dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake for about 8-10 minutes, or until the edges have set, the cookies puff up, and they begin to show a slight crinkle.
- Add Chocolate Kiss Topping: Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss candy into the center of each warm cookie. This will slightly melt the candy, helping it adhere to the cookie.
- Cool and Set: Allow the cookies to cool completely on the baking sheet. If using Hugs candy kisses which tend to melt more, transfer the cookies to the refrigerator or freezer until the chocolate sets firmly, preventing the candy from melting into the cookie too much. Regular chocolate kisses will set adequately at room temperature if left undisturbed.
Notes
- For an extra flavor boost, espresso powder is optional but recommended as it enhances the chocolate flavor in the cookies.
- You can use other mini chocolate candies in place of Hershey’s Kisses if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- If you prefer a less sweet coating, substitute the coarse sugar with fine sugar or omit rolling the dough in sugar altogether.
