Red Velvet Blossoms

Prep Time 10

Cook Time 8

Total Time 18

Yields cookies

Preheat oven to 350 degrees Fahrenheit.
In a stand mixer with the paddle attachment, mix the red velvet cake mix, oil, and eggs until no dry lumps appear. Batter will be thick and sticky.
Pour the red sugar crystals into a bowl. Use a small (#50) cookie scoop (a heaping Tablespoon) to measure the dough. Squeeze the scoop to release the cookie dough ball directly into the bowl of sugar crystals. Swirl the bowl to coat the cookie dough balls, one at a time, in the red sugar crystals. Place coated dough balls a few inches apart on a prepared baking sheet lined with parchment paper or a silicone baking mat.
Bake at 350˚F for 8 to 10 minutes. Immediately press a chocolate kiss in the center of each warm cookie gently. Transfer to a wire rack to cool.

This recipe has been altered from the original to make up for the smaller size of cake mixes. There is no longer water in the batter and an extra egg was added to the dough.