Description
These Red Velvet Blossom Cookies feature a rich, cocoa-infused dough rolled in vibrant red sugar or sprinkles and crowned with a chilled Dove Chocolate Heart for a delightful surprise. Perfectly soft with a hint of vanilla and a pop of sweet chocolate, these cookies are festive and fun for holidays or any special occasion.
Ingredients
Scale
Chocolate
- 36 Dove Chocolate Hearts (1 8.87 ounces package)
Wet Ingredients
- 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
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Topping
- Red sprinkling sugar and/or sprinkles for rolling
Instructions
- Chill the Chocolate: Place the Dove Chocolate Hearts into the freezer for at least an hour. This step prevents the chocolate from melting too fast when pressed onto the warm cookies later.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes. Then add the egg, milk, red food coloring, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to distribute the leavening and cocoa evenly throughout the dough.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, beating just until the flour is incorporated. Avoid overmixing to keep the cookies tender.
- Form and Roll: Using a tablespoon, scoop dough and shape it into approximately 1-inch balls. Roll each ball thoroughly in red sprinkling sugar and/or sprinkles to coat.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 8 to 10 minutes until the edges are set but centers remain soft.
- Add Chocolate Hearts: Immediately after removing the cookies from the oven, gently press one frozen Dove Chocolate Heart into the center of each cookie. The warmth will slightly melt the chocolate, creating a gooey center.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool completely. This prevents sogginess and allows the cookies to firm up perfectly.
Notes
- Dove Chocolate Hearts are recommended for this recipe due to their size and chocolate-to-cookie ratio, but Hershey’s Chocolate Hearts can be used as a substitute if desired.
- If refrigerating the cookie dough before baking, note that sprinkles may not adhere well when rolling the chilled dough. It is best to roll the dough balls in sprinkles at room temperature for optimal coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
