You know that moment when you bite into a cookie and it's got the perfect combination of soft, slightly crunchy edges and a rich chocolate center? That's exactly what these Easy Hershey's Red Velvet Blossoms Cookies deliver every single time!
I first made these cookies last December when Emily asked if we could make "fancy red cookies" for her school's holiday party. She'd seen something similar at a friend's house and wouldn't stop talking about them. I'll be honest – I wasn't sure how they'd turn out because I'd never made blossom cookies before (I know, shocking!).
But wow, was I wrong to worry. These turned out so good that I ended up making three more batches that same week. The combination of soft red velvet cookie with that iconic Hershey's Kiss pressed right into the center? It's just really good. Plus, they look super impressive even though they're actually pretty simple to make.
If you're into festive cookies, you'll probably also want to check out my Christmas Peanut Butter Blossoms recipe – it uses the same chocolate kiss technique but with a totally different flavor profile.
Jump to:
- Why You'll Love These Red Velvet Blossom Cookies
- What You Need For Red Velvet Blossom Cookies
- How To Make Red Velvet Cookies With Hershey Kisses
- Storage Tips For Red Velvet Blossom Cookies
- My Best Tips For Perfect Blossom Cookies
- Red Velvet Blossom Cookies FAQs
- Recipes You May Like
- My Final Thoughts On These Cookies
- Red Velvet Blossom Cookies
Why You'll Love These Red Velvet Blossom Cookies
- Quick to make - From start to finish, you're looking at about 25 minutes. That's faster than running to the store to buy cookies!
- Perfect texture - Soft centers with slightly crispy edges, plus that chocolate kiss adds another layer of texture that makes each bite interesting
- Beautiful presentation - The bright red color with sparkling sanding sugar makes these cookies look like you spent hours decorating them
- Not overly sweet - The cocoa powder balances out the sugar, so you're not hit with that overwhelming sweetness some cookies have
- Kid-approved - Emily and her friends went absolutely wild for these. They disappeared so fast at the party!
- Minimal ingredients - You probably have most of what you need in your pantry right now
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What You Need For Red Velvet Blossom Cookies
Here's what you'll need to make about 18 cookies:
For the Cookie Dough:
- 7 tablespoon butter (salted or unsalted, just make sure it's softened)
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk (save the white for scrambled eggs the next morning!)
- ¼ teaspoon red food coloring gel (gel works way better than liquid here)
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Decoration:
- ¼ cup red sanding sugar (this is what makes them sparkle)
- 18 Hershey chocolate kisses (unwrap these before you start – learned that the hard way when my timer went off and I was frantically unwrapping chocolates!)
A quick note on the red food coloring gel – don't use the liquid stuff. Trust me on this one. The gel gives you that vibrant red color without making your dough too wet. I use AmeriColor Super Red and it works perfectly every time.
How To Make Red Velvet Cookies With Hershey Kisses
Getting Started
- Preheat your oven to 350°F and line a large baking sheet with parchment paper. Set it aside while you make the dough.
Making The Cookie Dough
- Cream together the butter, brown sugar, and granulated sugar in a stand mixer (or use a hand mixer) until it's smooth and looks kind of fluffy. This usually takes about 2-3 minutes.
- Add the egg yolk, vanilla extract, and red food coloring to the butter mixture. Mix it all together until everything's combined and you've got that gorgeous red color throughout.
- Mix in the flour, cocoa powder, baking powder, and salt on low speed. Stop mixing as soon as you can't see any dry flour anymore. Don't overmix – that's the secret to keeping these cookies soft!
Shaping And Baking
- Scoop out 18 equal portions using a tablespoon. I actually use a cookie scoop because it makes them all the same size, but a regular tablespoon works fine too.
- Roll each portion into a ball between your palms. Then roll each ball in the red sanding sugar until it's completely coated. The sugar coating is what gives these cookies their pretty sparkly finish.
- Place the sugar-coated balls on your prepared baking sheet, leaving about 2 inches between each one. They'll spread a little bit while baking.
- Bake for exactly 10 minutes. Don't overbake these – they should still look slightly soft when you take them out. They'll firm up as they cool.
Adding The Chocolate Kiss
- Press a Hershey's Kiss into the center of each cookie immediately after taking them out of the oven. Like, right away. The cookies need to be hot for the chocolate to stick properly. Press down gently so you don't crack the cookie, but firm enough that the chocolate kiss stays put.
- Let the cookies cool on the baking sheet for 10 minutes. This is important – if you try to move them too soon, they'll fall apart. After 10 minutes, transfer them to a cooling rack.
The first time I made these, I waited too long to add the chocolate kisses and they didn't stick well. Don't be like me – have those kisses unwrapped and ready to go before you even open the oven!
Storage Tips For Red Velvet Blossom Cookies
At room temperature: Keep these cookies in an airtight container for up to 3 days. They'll stay soft and chewy. I use one of those plastic containers with a snap-on lid and it works great.
In the refrigerator: Want them to last longer? Store them in an airtight container in the fridge for up to 7 days. Just know that the chocolate kisses might get a little firmer when cold (which honestly, I kind of like).
For freezing: You can freeze the unbaked cookie dough balls for up to 3 months. Roll them in sugar before freezing, then bake straight from the freezer. Just add 1-2 extra minutes to the baking time.
Here's something I discovered by accident – these cookies actually taste really good cold from the fridge. Emily and I have been known to sneak one or two as a midnight snack!
My Best Tips For Perfect Blossom Cookies
Use gel food coloring, not liquid – I mentioned this before, but it's worth repeating. Liquid food coloring won't give you that vibrant red color and it can mess with your dough consistency.
Don't skip the cocoa powder – Even though there's only 1 tablespoon, it makes a huge difference. It gives these cookies that classic red velvet flavor and helps balance the sweetness.
Soften your butter properly – Your butter should be soft enough that you can easily press your finger into it, but not so soft that it's melting. Room temperature for about 30 minutes usually does it.
All cookies should be the same size – This isn't just about looks. If your cookies are different sizes, some will be overbaked while others are underdone. A cookie scoop is your friend here.
Work quickly when adding the kisses – The cookies need to be hot for the chocolate to stick. I usually bake one sheet at a time so I'm not rushing.
Want to make these for Valentine's Day? Use pink sanding sugar instead of red and swap out regular chocolate kisses for the pink and white striped Hugs. They're adorable!
For Christmas, stick with the red sanding sugar and maybe use the candy cane Hershey's Kisses if you can find them. The little bit of peppermint flavor is actually really nice with the cocoa.
Red Velvet Blossom Cookies FAQs
Yes, simply omit the red food coloring. The cookies will be brown from the cocoa powder but will taste just as delicious.
Yes, freeze the rolled dough balls (before baking) for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Adding the chocolate kiss immediately after baking prevents it from melting completely in the oven, maintaining its classic shape while still adhering to the warm cookie.
Yes, both salted and unsalted butter work well. If using salted butter, you may want to reduce the added salt slightly to ¼ teaspoon or less.
Recipes You May Like
If you're into these red velvet blossom cookies, you'll probably want to try these too:
- Christmas Peanut Butter Blossoms – Same chocolate kiss technique but with that classic peanut butter flavor. These are what started the whole blossom cookie trend!
- Small Batch Chocolate Chip Cookies – Perfect when you want fresh cookies but don't need three dozen. Makes just enough for a cozy night in.
- Christmas Red Velvet Cheesecake Cupcakes – If you're obsessed with red velvet like I am, these cupcakes take it to the next level with a cream cheese filling.
My Final Thoughts On These Cookies
Listen, I've made a lot of cookies over the years. Like, a LOT. But these red velvet blossom cookies have become one of my go-to recipes when I need something that looks impressive but doesn't take all day.
The combination of that soft, slightly chocolatey cookie with the crunch of the sanding sugar and the rich chocolate kiss in the center? It's just really good. Emily asks me to make these at least once a month now, and I don't blame her one bit.
They're perfect for holiday cookie exchanges, Valentine's Day parties, or just because you want something special on a random Tuesday. The prep time is minimal, you don't need any fancy equipment, and the ingredients are all pretty basic stuff you probably already have.
Try making a batch this weekend. I bet you'll end up making them again next week (that's what happened to me!). And if you do make them, I'd love to hear what you think! Feel free to drop a comment below.
Don't forget to save this recipe to Pinterest so you can find it again later – I have a whole board dedicated to cookie recipes and it's basically my happy place.
Happy baking!
Red Velvet Blossom Cookies
Equipment
- Stand Mixer
Ingredients
- 7 tablespoon butter salted or unsalted, softened
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- ¼ teaspoon red food coloring gel
- 1 cup AP flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup red sanding sugar
- 18 Hershey chocolate kisses
Instructions
- Preheat the oven to 350F then line a large baking sheet with parchment 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.
