Red Velvet Blossom Cookies Recipe
Introduction
Red Velvet Blossom Cookies are a festive and delightful treat, perfect for celebrations or anytime you crave a rich, chocolaty cookie with a pop of color. These cookies feature a tender red velvet dough rolled in sprinkles, topped with a chilled chocolate heart that melts slightly when baked.
Ingredients
- 36 Dove Chocolate Hearts (1 package, 8.87 ounces)
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Red sprinkling sugar and/or sprinkles (for rolling)
Instructions
- Step 1: Place the chocolate hearts in the freezer for at least an hour to ensure they stay firm during baking.
- Step 2: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 3: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Step 4: Add the egg, milk, red food coloring, and vanilla extract to the butter mixture. Mix until everything is well combined.
- Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 6: Gradually add the dry ingredients into the wet ingredients, mixing just until blended. Avoid overmixing.
- Step 7: Scoop tablespoonfuls of dough and shape them into 1-inch balls. Roll each ball in red sprinkling sugar or sprinkles to coat.
- Step 8: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 8 to 10 minutes until the edges are set but centers are still soft. Immediately press a frozen chocolate heart into the center of each cookie.
- Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, substitute milk with buttermilk or add a teaspoon of vinegar to react with the baking soda.
- Use white chocolate hearts for a sweeter twist and contrasting color.
- If you prefer less sweetness, reduce the sprinkles or use unsweetened cocoa powder instead of sweetened.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate hearts firm, avoid refrigeration as it can cause condensation. Reheat briefly in a warm oven for a soft cookie experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before shaping and baking for best results.
What if I don’t have red food coloring?
You can substitute with natural coloring like beet juice or powdered freeze-dried berries, though the color will be less vibrant but still add a unique flavor.
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Red Velvet Blossom Cookies Recipe
- Total Time: 30 minutes
- Yield: 36 cookies 1x
Description
These Red Velvet Blossom Cookies feature rich, cocoa-infused red velvet dough rolled in festive red sugar or sprinkles and topped with a chilled Dove chocolate heart for a delightful melt-in-your-mouth experience. Perfectly soft and chewy with a hint of vanilla, they make a colorful and charming treat for any occasion, especially Valentine’s Day or holiday celebrations.
Ingredients
Chocolate Hearts
- 36 Dove Chocolate Hearts (1 package, 8.87 ounces)
Dough
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Red sprinkling sugar and/or sprinkles, for rolling
Instructions
- Freeze Chocolate Hearts: Place the Dove chocolate hearts into the freezer for at least one hour. This ensures they stay solid and won’t melt too quickly when baked atop the warm cookies.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (177°C). Line a cookie sheet with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color, approximately 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, followed by the milk, red food coloring, and vanilla extract until fully combined and smooth in texture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to ensure even distribution of the leavening and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding gently until just blended. Avoid overmixing to keep the cookies tender.
- Form and Coat Dough Balls: Using a tablespoon, scoop out dough and roll each portion into a 1-inch ball. Roll each dough ball in red colored sugar and/or sprinkles to coat evenly, adding a festive crunch and color.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven at 350°F for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Top with Frozen Chocolate Hearts: Immediately upon removing the cookies from the oven, press one frozen Dove chocolate heart into the center of each cookie. The residual heat will gently soften the chocolate without melting it completely.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the chocolate set and prevents the cookies from breaking.
Notes
- Freezing the chocolate hearts beforehand is crucial to prevent them from melting completely during baking, retaining their distinct shape and texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- These cookies are best stored in an airtight container at room temperature for up to 3 days.
- For an extra festive touch, use themed sprinkles or colored sugars to match holidays or celebrations.
- If you want softer cookies, reduce baking time by 1-2 minutes; for a firmer edge, bake slightly longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red velvet cookies, chocolate blossom cookies, Dove chocolate cookies, holiday cookies, Valentine’s Day cookies
