Can I make Red Velvet Blossom Cookies gluten-free?

Yes! To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure it is formulated to mimic the properties of regular flour. This will allow you to achieve a similar texture, ensuring your cookies remain soft and flavorful.

How can I store leftover cookies?

To keep your Red Velvet Blossom Cookies fresh, store them in an airtight container at room temperature for up to five days. You can also refrigerate them to extend their shelf life, but allow them to come to room temperature before serving for the best texture.

Can I use gel food coloring instead?

Absolutely! Gel food coloring is a great alternative to liquid food coloring. It will give you a more vibrant red without adding excess liquid to the dough. When using gel food coloring, start with a small amount and gradually add more until you reach your desired color.

What is the best way to make cookie dough?

For a well-formed cookie dough, make sure your butter is softened but still cool. Cream it with sugars until light and fluffy, which incorporates air into the mix. This will help achieve a lighter texture. Avoid overmixing after you add the flour to keep cookies tender.

Can I freeze Red Velvet Blossom Cookies?

Yes! You can freeze these cookies either baked or raw. For baked cookies, wrap them individually and store in an airtight container. To freeze raw dough, portion it into balls and freeze on a baking sheet before transferring them to a storage bag. Bake them straight from the freezer, adding a minute or two to the baking time.

Irresistible Red Velvet Blossom Cookies To Try Today!

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
Hershey’s Kisses (as needed for topping)
Sprinkles (for garnish)

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Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until fluffy (3-5 minutes).
Add the egg, red food coloring, and vanilla extract; beat until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll into balls; place on a prepared baking sheet.
Press down in the center of each ball with your thumb to create an indentation.
Bake in the preheated oven for 8-10 minutes.
Immediately place a Hershey’s Kiss in the center of each cookie after removing from the oven.
Allow to cool before transferring to a wire rack or serving dish. Optionally, sprinkle additional sprinkles on top.

Notes

Consider adding finely chopped nuts for extra crunch or experiment with different candy toppings for unique flavors.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg