You'll love these Easy Red Velvet Blossom Cookies with Hershey's Kisses for the holidays. Perfect & pretty for cookie trays & exchanges! Red sugar crystals make them sparkly! These freeze well and ship well, too.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until mixture is well blended -- about 3 minutes.
Mix in egg.
Add in food coloring, buttermilk, and vanilla extract.
Mix on low until well blended.
Leave mixer on low speed and slowly add in the flour mixture.
Mix until combined.
Chill for 30 minutes or more.
While the dough is chilling unwrap the kisses and set them nearby.
Roll 1 rounded tablespoon of the dough into a ball.
Roll the ball in the red sugar crystals and place on a baking sheet lined with Silpat.
Bake cookies for about 8 to 10 minutes.
Remove from the oven.
Allow the cookies to firm up for a few seconds.
Lightly press 1 peppermint kiss into the center of each cookie.
Allow Kisses to set or put in the fridge for the chocolate to firm up before storing or serving.
Store in an airtight container.
Notes
Shape the dough into rounds, roll in the sugar, and then freeze for later. When ready to bake just put the frozen balls on a cookie sheet and bake as directed.
The baked cookies freeze well, too.
Use any flavor Kisses you like!
Melted white chocolate drizzled over the top is a nice finish to these cookies.
A sprinkle of powdered sugar over the top is nice, too.
Be careful not to crowd the cookies on the baking sheet.
Line your cookie sheet with parchment paper or silpat to help keep the cookies from sticking.
Push the Kisses gently down in the center of the cookies when they come out of the oven then put them right into the freezer. This will help maintain the shape of the kisses while still allowing the chocolate to melt enough to adhere to the cookie.