Red Velvet Blossoms/Thumbprints

I love red velvet anything, especially the cake. The hint of chocolate and the rosy red color make it so appealing. So when I came across this recipe I knew it would be a keeper, especially because it calls for a bit more cocoa powder than a usual red velvet recipe. More chocolate flavor is fine by me.

Normally, I am a butter gal when it comes to red velvet, but I was willing to give the oil a go in this recipe. To be honest, I actually tried it with both and oil won. Not that the butter didn’t taste good, but the texture and color weren’t quite right. They were flatter, chewier, and darker. So my only modifications to the original were to add some vanilla extract, reduce the oven temperature, and make some thumbprints out of the blossoms. Those of you who like to nibble around the chocolate and then pop the kiss in your mouth– stick with the blossoms. But if you are like me and you like a little chocolate with each bite of cookie, go with the thumbprint.

Red Velvet Blossoms/Thumbprints

By Nicole Prep: 20 minsCook: 12 minsTotal: 32 mins Servings: 36 cookies These red velvet cookies have a hint of chocolate, a rosy red color, and a flavor that you will love!

Equipment

• Stand mixer
• ½-ounce ice cream scoop

Ingredients 

• 1 ½ cups unbleached all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup vegetable oil
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 extra-large egg
• 1 tablespoon liquid red food color
• ½ teaspoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• 36 Hershey's Hugs

Instructions 

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a small bowl whisk together the flour, cocoa, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or using a hand held mixer, combine the oil, brown sugar, and granulated sugar until no brown sugar lumps remain. Add the egg and mix until creamy. Mix in the food color, vanilla, and vinegar. Add the flour mixture and mix until completely combined. Using a scant ½-ounce ice cream scoop, scoop the dough into balls. Roll each ball gently between the palms of your hands for a smooth and uniform surface. Place the balls (12 at a time) onto the prepared baking sheet. Bake until puffed and the edges are set, about 12 minutes.
4. Remove the cookies from the oven and press a chocolate candy in the center of each cookie. Let the cookies rest on the baking sheet for 1 minute, then transfer to a rack to cool completely. For thumbprints, gently tap the cookie on the counter to collapse the warm candy. Enjoy!

Notes

If your kitchen temperature is on the warm side, you might want to place the dough in the refrigerator to firm up a bit to make for easier rolling.

Nutrition

Calories: 94kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 6mg, Sodium: 38mg, Potassium: 21mg, Fiber: 0.5g, Sugar: 8g, Vitamin A: 7IU, Calcium: 14mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.