Description
Easy Red Velvet Blossoms Cookies: Quick, comforting, and crowd-pleasing cookies made with red velvet cake mix, cream cheese, and love.
Ingredients
Scale
- 1¾ cups (219g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder (natural, not Dutch-processed for true red color)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar, plus ¼ cup (50g) for rolling
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid) or 2 teaspoons gel food coloring
- 24 chocolate kisses, unwrapped and chilled in the refrigerator
Instructions
- Step 1: Prepare Your Ingredients and Workspace Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Unwrap your chocolate kisses and place them in the refrigerator to keep them firm. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined – this ensures your **Easy Red Velvet Blossoms Cookies** have a consistent texture throughout.
- Step 2: Cream the Butter and Sugar In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer on medium speed for about 2-3 minutes until the mixture becomes light and fluffy. This step is crucial for incorporating air into the dough, so don’t rush it! You’ll notice the color change from yellow to almost white when it’s properly creamed.
- Step 3: Add Wet Ingredients Add the egg to your butter mixture and beat until fully incorporated. Pour in the milk, vanilla extract, and red food coloring. Mix until the batter is evenly colored and smooth. For a more intense red color that really makes these red velvet blossoms pop, you might need to add a bit more food coloring depending on the brand you’re using.
- Step 4: Combine Wet and Dry Ingredients Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears! The dough will be soft and slightly sticky. If it seems too soft to handle, chill it in the refrigerator for 30 minutes.
- Step 5: Shape and Bake Place the remaining ¼ cup of sugar in a small bowl. Scoop rounded tablespoons of dough and roll them into 1-inch balls between your palms. Roll each ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers still look soft.
- Step 6: Add the Chocolate Kiss As soon as you remove the cookies from the oven, immediately press a chilled chocolate kiss into the center of each cookie. The hot cookie will partially melt the bottom of the kiss, securing it in place. Transfer the cookies to a wire rack and allow them to cool completely. Your gorgeous **Easy Red Velvet Blossoms Cookies** are ready to dazzle everyone who sees (and tastes) them!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg