Gluten Free Red Velvet Blossoms
These Gluten Free Red Velvet Blossoms are soft, red velvet thumbprint cookies with red sprinkles and dark chocolate kisses in the middle.
Servings 24 cookies
- 1 1/2 cups gluten free all purpose flour (or regular flour if you don't want them gf) I used King Arthur
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter softened
- 2/3 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring gel or 1 tablespoon red food coloring
- 1/2 cup red sanding sugar
- 24 dark chocolate kisses
Line 2 half sheet pans with parchment paper. Set aside.
Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.
Preheat oven to 350°F. Take dough out of the fridge and let it warm up for about 10 minutes. This might sound weird but trust me. Roll tablespoonfuls of dough into balls, dip in red sanding sugar and arrange 2 inches apart on the prepared baking sheets. Bake cookies for 12 minutes. Remove from oven and place a chocolate kiss in the middle of each cookie. Let cool completely.
Store cookies in airtight container at room temperature for up to 3 days or for a week in the refrigerator.
Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 31mg | Fiber: 1g | Sugar: 13g | Vitamin A: 157IU | Calcium: 29mg | Iron: 1mg