Description
Delight in these festive Red Velvet Blossom Cookies, featuring tender red velvet dough rolled in colorful sprinkles and topped with a creamy Dove Chocolate Heart. Perfect for holidays or any special occasion, these cookies combine classic red velvet flavors with a fun, chocolate centerpiece.
Ingredients
Scale
Chocolate
- 36 Dove Chocolate Hearts (1) 8.87 ounces package
Cookie Dough
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 ½ teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Coating
- Red sprinkling sugar and/or sprinkles for rolling
Instructions
- Freeze the Chocolate Hearts: Place the Dove Chocolate Hearts in the freezer for at least an hour to ensure they stay solid and don’t melt quickly when added to warm cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar together for 2-3 minutes until light and fluffy. This will create a smooth base for your dough.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and pure vanilla extract until well combined, giving the dough its signature red velvet color and moisture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add this mixture into the wet ingredients, mixing until just blended to avoid overworking the dough.
- Form and Coat Cookies: Use a tablespoon to scoop out dough and shape into 1-inch balls. Roll each ball in red sprinkling sugar and/or sprinkles to coat evenly, enhancing both texture and visual appeal.
- Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 8 to 10 minutes until cooked through but still soft.
- Add Chocolate Hearts: Immediately upon removing cookies from the oven, press one frozen Dove Chocolate Heart into the center of each cookie, allowing it to slightly melt and adhere.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool completely, letting the chocolate set and the cookies firm up.
Notes
- Dove Chocolate Hearts are preferred for size and chocolate-to-cookie ratio, but Hershey’s Chocolate Hearts can be used if desired.
- Chilling the cookie dough before rolling can make sprinkles stick less effectively; rolling at room temperature is recommended for better coating adherence.
- Ensure chocolate hearts remain frozen until placed on the warm cookies to prevent melting too quickly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
