Red Velvet Blossom Cookies
Soft and chewy red velvet cookies, topped with a chocolate heart. No box mix required-- they're made completely from scratch!
Servings: 24 cookies
Ingredients
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (59g) unsweetened cocoa powder
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- 2 large eggs room temperature*
- 1 teaspoon vanilla extract
- 2 Tablespoons red food coloring
- approximately 24 dark chocolate Dove hearts or Hershey's Kisses unwrapped
Instructions
- In a medium size bowl, toss together flour, baking soda, salt, and cocoa powder. Set aside.1 and ½ cups (180g) all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, ½ cup (59g) unsweetened cocoa powder
- In a separate medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating after each addition, and scraping down the sides as necessary. Add vanilla and red food coloring and beat on medium speed until combined. Using a spatula, scrape down the sides and all along the bottom of your bowl to ensure coloring is distributed evenly. Beat again on medium speed until everything is incorporated.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ½ cup (100g) firmly packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons red food coloring
- Decrease mixer speed to low and add the flour mixture. Beat on low until dough has formed and no more pockets of flour remain. Cover bowl with plastic wrap or foil and refrigerate for at least 2 hours and up to 3 days. If chilling longer than 2 hours, allow dough to sit at room temperature for 15 minutes before rolling into balls.
- When you are ready to bake your cookies, preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a silicone baking mat. Make room in the freezer for one baking sheet.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies) and your hands, roll dough into balls approximately 1 and ½ Tablespoons in size and place no more than 6 dough balls on a prepared baking sheet. Bake cookies for 10-11 minutes. Cookies will look underdone. Remove baking sheet from oven and allow to cool for 3 minutes.
- Working quickly, press a chocolate heart into the tops of each cookie, and place baking sheet in freezer immediately for at least 15 minutes to prevent chocolate heart from melting. When cool, remove from freezer and transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 7 days or frozen for up to 2 months. Rolled cookie dough freezes well-- up to 2 months. Bake frozen and add 1-2 minutes to bake time.approximately 24 dark chocolate Dove hearts or Hershey's Kisses
Notes
*Room temperature eggs: these are crucial for proper incorporation into batter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 11mg | Iron: 1mg
