Looking for a simple yet stunning cookie recipe to impress your family and friends? These Hershey’s Red Velvet Blossoms Cookies are the perfect treat for Valentine’s Day, Christmas, or anytime you’re in the mood for a delightful dessert. Combining the rich flavors of red velvet with the iconic Hershey’s Kiss, this recipe is not only easy to make but also irresistibly delicious.
Why You’ll Love This Recipe
- Festive and Fun: These cookies are bright red and perfect for holidays like Valentine’s Day or Christmas.
- Kid-Friendly: A fun recipe to make with little ones they’ll love rolling the dough in sugar!
- Quick and Easy: With just a few ingredients, you’ll have 18 perfect cookies in no time.
- Customizable: Swap out the Hershey’s Kisses for your favorite chocolate or mix up the sanding sugar colors to match the occasion.
Ingredients You’ll Need
Here’s what you’ll need to make these delightful cookies. Make sure to check the full recipe card below for exact measurements.
- Butter: Softened, salted, or unsalted works.
- Brown Sugar & Granulated Sugar: For the perfect soft and chewy texture.
- Egg Yolk: Adds richness and helps bind the dough.
- Vanilla Extract: Enhances the flavor.
- All-Purpose Flour: The base of the cookie dough.
- Cocoa Powder: Adds a subtle chocolate flavor that’s key to red velvet.
- Baking Powder: Helps the cookies rise just slightly.
- Salt: Balances the sweetness.
- Red Food Coloring: To achieve the vibrant red color.
- Red Sanding Sugar: For coating the cookies and giving them a glittery, festive look.
- Hershey’s Kisses: Classic milk chocolate or your favorite variation.
Step-by-Step Instructions
Follow these simple steps to make the perfect red velvet blossoms:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Mix in Wet Ingredients
Add the egg yolk, vanilla extract, and red food coloring to the butter mixture. Mix until fully combined and the color is even.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until the dough comes together.
5. Form and Coat the Cookies
Using a tablespoon, scoop out 18 equally sized balls of dough. Roll each ball between your palms to smooth, then roll in red sanding sugar to coat.
6. Bake
Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes, then remove from the oven.
7. Add Hershey’s Kisses
Immediately press a Hershey’s Kiss into the center of each cookie while they’re still hot. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Red Velvet Blossoms
- Chill the Dough: If your kitchen is warm, chill the dough for 15–20 minutes before baking to prevent excessive spreading.
- Use Gel Food Coloring: Gel food coloring provides a more vibrant red without affecting the dough’s consistency.
- Customize the Topping: Experiment with different Hershey’s Kisses flavors like white chocolate or dark chocolate.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
FAQs
Yes! You can substitute Hershey’s Kisses with Reese’s Mini Cups, Lindt truffles, or even a small square of your favorite chocolate bar. Just ensure the piece is small enough to fit neatly in the cookie center.
Red food coloring gives the cookies their signature “red velvet” appearance, but it’s optional. Skipping it will still yield delicious cookies, but they’ll have a more natural hue.
No red sanding sugar? No problem! Use regular granulated sugar or mix granulated sugar with a drop of red food coloring. For festive occasions, colorful sprinkles can also work.
Absolutely! You can prepare the dough, roll it into balls, and freeze them for up to a month. When ready to bake, roll the frozen dough balls in sugar and bake directly from the freezer, adding 1–2 minutes to the baking time.
If your cookies spread excessively, it’s likely due to overly soft butter or unchilled dough. Make sure your butter is softened but not melted, and consider chilling the dough for 15–20 minutes before baking.
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Let frozen cookies thaw at room temperature for about 20 minutes before serving.
Related Recipes
Love these Hershey’s Red Velvet Blossoms? Check out these related recipes for more sweet inspiration:
These Hershey’s Red Velvet Blossoms Cookies are a delightful treat that’s as fun to make as they are to eat. Whether you’re baking for a holiday, a special occasion, or just because, these cookies are sure to be a hit with everyone.
Don’t forget to pin this recipe on Pinterest so you can make it again and share it with others! Happy baking!
Print
Easy Hershey’s Red Velvet Blossoms Cookies
- Total Time: 25 minutes
- Yield: 18 cookies 1x
Description
Soft, chewy, and beautifully red velvet cookies topped with Hershey’s Kisses, perfect for Valentine’s Day, Christmas, or any festive occasion.
Ingredients
- 7 tbsp butter, softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ tsp red food coloring gel
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup red sanding sugar
- 18 Hershey’s Kisses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter, brown sugar, and granulated sugar together until smooth.
- Mix in the egg yolk, vanilla extract, and red food coloring.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients.
- Scoop out 18 dough balls, roll in red sanding sugar, and place on the baking sheet.
- Bake for 10 minutes, then press a Hershey’s Kiss into the center of each cookie immediately after removing them from the oven. Let cool on the sheet before transferring.
Notes
- You can substitute red sanding sugar with granulated sugar or sprinkles for variety.
- Chill the dough for 15–20 minutes if it’s too soft to handle.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 10g
- Sodium: 147mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 1 g
- Carbohydrates: 17g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 23mg
Keywords: red velvet cookies, red velvet Hershey Kisses, Valentine’s Day cookies, festive dessert recipes