Why You’ll Love This Hershey’s Red Velvet Blossoms
These cookies look festive and taste like a classic red velvet treat in small form. They are soft, slightly chewy, and have a rich cocoa undertone. Each cookie gets a Hershey’s chocolate kiss pressed into the center while warm so the chocolate melts a little and sticks. The red sanding sugar gives a pretty sparkle that makes these cookies perfect for holiday plates, gifts, or just a sweet snack.
introduction
This recipe is simple and uses common pantry ingredients. You do not need special tools beyond a mixer and a baking sheet. The dough comes together quickly, you shape the cookies by hand, and you bake them for just ten minutes. If you enjoy red velvet flavor in different forms, you might also like this take on red velvet cinnamon rolls, which brings the same cocoa and red color in a soft roll.
Why Make This Recipe
Make these cookies when you want a fast, pretty dessert. They are better than store-bought because you control the texture and flavor. They also freeze well, making them a good make-ahead option. Use them for parties, classroom snacks, or when you want an easy homemade gift. The recipe yields a small batch of 18 cookies so you won’t have too many leftovers, but you can double it if you need more.
What You Need for Hershey’s Red Velvet Blossoms
You need simple kitchen tools and the ingredients below. Tools: stand mixer or hand mixer, mixing bowl, measuring cups and spoons, tablespoon scoop or cookie scoop, baking sheet, parchment paper, and a cooling rack. For the sanding sugar, you can buy a red sanding sugar or make a quick colored sugar at home with granulated sugar and a drop of red food coloring gel.
How to Make Hershey’s Red Velvet Blossoms
Follow the steps below to make these cookies. Be sure to cool them slightly before transferring so they keep their shape. The key steps are creaming the butter and sugars, adding the red color and egg yolk, and then mixing in the dry ingredients just until combined. Roll the dough balls and coat with sanding sugar for a shiny finish. Bake, add the chocolate kisses while warm, and let them set.
Ingredients:
7 tbsp butter (salted or unsalted, softened), 1/2 cup brown sugar, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 large egg yolk, 1/4 tsp red food coloring gel, 1 cup AP flour, 1 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup red sanding sugar, 18 Hershey chocolate kisses
Directions:
Preheat the oven to 350F then line a large baking sheet with parchement paper then set aside., In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth. Add in the egg yolk, the vanilla, and the red food coloring and mix until combined., Add in the flour cocoa powder, baking powder, and salt, and mix just until the flour mixture disappears. Using a tablespoon, scoop out 18 equally sized cookie dough balls, roll them in between the palm of your hands, then roll them in the red sanding sugar., Place the cookie balls on the prepared baking sheet, and bake for 10 minutes. Place a chocolate kiss in the center of each cookie as soon as you pull them out of the oven, press down gently. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
Best Ways to Serve Hershey’s Red Velvet Blossoms
Serve these cookies slightly warm so the chocolate is soft. They pair well with cold milk, coffee, or hot chocolate. For a party, arrange them on a platter with other cookies and small candies. For gifts, place them in a clear box or wrap them in cellophane tied with a ribbon. If you chill them briefly after baking, the chocolate will set more firmly for easier packing. You can also warm a cookie in the microwave for a few seconds before serving to get a gooey center.
How to Store Hershey’s Red Velvet Blossoms
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the baked cookies in a freezer-safe container with layers separated by parchment paper for up to 2 months. To thaw, leave them at room temperature for 30–60 minutes or warm them for a few seconds in the microwave. If you freeze the dough balls instead of baked cookies, freeze them on a tray first, then transfer to a bag. Bake from frozen by adding a minute or two to the baking time.
Easy Tips to Make Hershey’s Red Velvet Blossoms
- Use room-temperature butter so it creams well with the sugars.
- Measure flour by spooning it into the cup and leveling it off. Too much flour makes cookies dry.
- Use gel food coloring for a vivid red without adding extra liquid. A little goes a long way.
- Don’t overmix after you add the flour. Mix just until the dry streaks disappear.
- If the kisses sink too much when you press them in, let cookies cool for one or two minutes before adding the chocolate. Press gently so the cookie keeps a nice bloom shape.
- For even cookies, use a tablespoon scoop to portion the dough. Roll with your hands to smooth the tops before coating in sanding sugar.
Try These Variations of Hershey’s Red Velvet Blossoms
- White Chocolate Kiss: Swap the milk chocolate Hershey’s kiss for a white chocolate kiss for a creamier look and taste.
- Cream Cheese Filling: Press a small dollop of cream cheese frosting in the center after baking for extra red velvet flavor. Refrigerate briefly before serving.
- Peppermint Twist: Add 1/4 tsp peppermint extract to the dough and use peppermint baking chips or crushed candy cane on top of the chocolate kiss for a holiday touch.
- Double Cocoa: Add 1 tsp extra cocoa powder for a stronger chocolate note. Reduce flour by a small bit if the dough feels dry.
- Sprinkles Mix: Use a mix of red and white sanding sugars or small sprinkles for a playful look.
Common Questions About Hershey’s Red Velvet Blossoms
Q: Can I use unsalted butter if my recipe calls for salted?
A: Yes. If you use unsalted butter, add a pinch more salt to balance flavor. Unsalted butter lets you control the salt level.
Q: Can I make these without a stand mixer?
A: Yes. Use a hand mixer or mix by hand with a wooden spoon. Creaming by hand takes a bit more time, but the result will be the same.
Q: Can I use regular red food coloring instead of gel?
A: You can, but gel food coloring is stronger and works better for a deep red without adding too much liquid. If you use liquid coloring, add it slowly to avoid changing dough texture.
Q: My cookies spread too flat. What went wrong?
A: Make sure butter was not too soft or melted. Chill dough for 10–15 minutes if needed. Also check your flour measure; too little flour can cause spreading.
Q: How do I keep the chocolate kiss from melting completely?
A: Wait about 30–60 seconds after removing the cookies from the oven so they cool slightly before pressing the kiss in. Press gently and let them cool on the sheet so the kiss can set without melting away.
Final Thoughts
These Hershey’s Red Velvet Blossoms are a fast and lovely treat. They look bright and taste comforting. The recipe is easy for bakers of all levels. With a few small swaps and simple tips, you can make them fit any season or party.
Ready to Give It a Try?
Gather your ingredients, preheat the oven, and enjoy making these small red velvet cookies. They make a sweet gift or a neat finish to any meal. Keep the recipe handy and try one of the variation ideas next time for a new twist.
Print
Hershey’s Red Velvet Blossoms
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Festive red velvet cookies topped with melted Hershey’s chocolate kisses, perfect for holiday plates or sweet snacks.
Ingredients
- 7 tbsp salted or unsalted butter, softened
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1/4 tsp red food coloring gel
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup red sanding sugar
- 18 Hershey chocolate kisses
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the egg yolk, vanilla extract, and red food coloring, mixing until combined.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt, then add to the wet ingredients and mix until just combined.
- Using a tablespoon, scoop out 18 cookie dough balls, roll them in the palm of your hands, then roll in the red sanding sugar.
- Place the cookie balls on the prepared baking sheet and bake for 10 minutes.
- Immediately press a chocolate kiss into the center of each cookie after removing from the oven. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg