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
|11⁄2||cups all-purpose flour11⁄2 cups|
|1⁄4||cups unsweetened cocoa powder1⁄4 cups|
|1⁄2||tsp. baking soda1⁄2 tsp.|
|1⁄4||tsp. table salt1⁄4 tsp.|
|1⁄2||cup vegetable or canola oil1⁄2 cup|
|1⁄2||cup packed brown sugar1⁄2 cup|
|1⁄2||cup granulated sugar1⁄2 cup|
|1||egg 1 egg|
|1||Tbsp. liquid red food color1 Tbsp.|
|1||tsp. distilled white vinegar1 tsp.|
|32||white 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.
Combine the egg with other wet ingredients with a hand mixer on medium speed until creamy.
Take the candies out of the freezer just before taking the cookies out of the oven.