Velvet Chocolate Blossoms (Print Version)
# Ingredients:
→ Cookie dough
01 -
½ cup brown sugar
02 -
7 tablespoons butter, softened
03 -
1 teaspoon vanilla extract
04 -
2 tablespoons granulated sugar
05 -
1 large egg yolk
06 -
¼ teaspoon red food coloring gel
→ Dry ingredients
07 -
½ teaspoon baking powder
08 -
1 cup all-purpose flour
09 -
¼ teaspoon salt
10 -
1 tablespoon cocoa powder
→ For rolling and topping
11 -
18 Hershey's chocolate kisses
12 -
¼ cup red sanding sugar
# Instructions:
01 -
Set your oven to preheat at 350°F and throw some parchment paper onto a big baking tray.
02 -
Use a stand mixer to beat butter and both sugars till creamy. Add vanilla, egg yolk, and food coloring, and blend it all together.
03 -
Toss in flour, cocoa powder, salt, and baking powder. Mix just until the dough forms, but don't overdo it.
04 -
Roll 18 same-sized balls of dough in your palms, then cover them with red sanding sugar.
05 -
Bake for about 10 minutes. Push a chocolate kiss in the middle of each cookie while still hot. Cool them on the tray for 10 mins before moving them to a rack.
# Notes:
01 -
Keep cookies fresh for 3 days in an airtight container at room temperature.
02 -
Pop them in the fridge in a sealed container and they'll last up to a week.