Red Velvet Blossoms

Make these cookies as vibrant or deep red as you choose by simply adjusting the amount of food color.

Makes: about 3 dozen cookies Total time: about 45 minutes

WHISK:
112cups all-purpose flour112 cups
14cups unsweetened cocoa powder14 cups
12tsp. baking soda12 tsp.
14tsp. table salt14 tsp.
COMBINE:
12cup vegetable or canola oil12 cup
12cup packed brown sugar12 cup
12cup granulated sugar12 cup
1egg 1 egg
1Tbsp. liquid red food color1 Tbsp.
1tsp. distilled white vinegar1 tsp.
FREEZE:
32white chocolate "kiss" candies (such as Hershey's Hugs)32 white

Preheat oven to 375°. Line baking sheets with parchment paper; set aside.

Whisk together flour, cocoa, baking soda, and salt in a bowl.

Combine oil, brown sugar, and granulated sugar in a bowl with a mixer on medium speed until creamy, 3 minutes. Add the egg and mix to combine.

Mix in food color and vinegar until fully incorporated.

Add flour-cocoa mixture to sugar mixture; mix to combine.

Scoop dough with a #100 or #60 scoop (1–2 tsp.) onto prepared baking sheets.

Bake cookies until puffed and edges are set, 10–12 minutes.

Freeze candies (while baking cookies) to prevent melting when inserted into cookies.

Remove cookies from oven and insert one candy into each cookie. Let cookies stand on baking sheets 2 minutes, then transfer to a cooling rack to cool completely.

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