Hershey’s Red Velvet Blossoms

These Hershey’s Red Velvet Blossoms are quick, festive cookies with a soft, buttery red-velvet crumb and a melty chocolate kiss center. I love making a batch for holiday cookie swaps and last-minute parties because they look dressed-up but come together in under an hour. If you’re in the mood for other red-velvet treats while baking, try this playful red velvet popcorn snack for a crunchy contrast.

Why you’ll love this Hershey’s Red Velvet Blossoms recipe

These cookies hit the sweet spot: buttery dough, a hint of cocoa, bright red color, and a chocolate kiss finishing that adds nostalgia and texture. They’re ideal for holiday platters, school events, or a quick Valentine’s Day bake. The recipe is compact (18 cookies), which is perfect when you want a controlled yield without leftovers. It’s kid-approved — little hands can help roll the dough in sanding sugar — and forgiving for newer bakers.

“Perfectly soft, wonderfully chocolatey, and so pretty on a holiday tray — my family gobbled them in one sitting.” — a satisfied tester

For a complementary dessert idea that’s a bit more show-stopping, consider pairing your cookies with this decadent red velvet cheesecake when serving guests.

Step-by-step overview

This recipe is straightforward:

• Cream butter and sugars until smooth.
• Beat in egg yolk, vanilla, and red food coloring.
• Fold in dry ingredients (flour, cocoa, baking powder, salt).
• Scoop, roll in sanding sugar, bake 10 minutes.
• Top each warm cookie with a Hershey kiss and cool.

Expect about 30–40 minutes total from start to finish, mostly hands-off baking time.

What you’ll need

• 7 tbsp butter (salted or unsalted), softened (sub: use unsalted and add 1/8 tsp extra salt if preferred)
• 1/2 cup brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk (discard or save the white for another use)
• 1/4 tsp red food coloring gel (gel gives truer color than liquid)
• 1 cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup red sanding sugar (sub: regular granulated sugar if needed, but colorless)
• 18 Hershey chocolate kisses (unwrapped)

Notes: Measure flour by spooning into the cup and leveling for accurate texture. Use gel food coloring to avoid thinning the dough.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
2. In a stand mixer fitted with the paddle (or with a bowl and hand mixer), cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy, about 2–3 minutes.
3. Add the egg yolk, vanilla extract, and red food coloring gel. Mix until evenly combined and the dough is uniformly red.
4. Sift in the flour, cocoa powder, baking powder, and salt. Mix on low speed just until the dry ingredients disappear — don’t overmix.
5. Using a tablespoon, scoop out 18 equal-sized portions. Roll each portion between your palms into a smooth ball.
6. Roll each ball in the red sanding sugar to coat, then place on the prepared baking sheet about 1.5 inches apart.
7. Bake for 10 minutes. The cookies should look set but still soft in the center.
8. Immediately after removing from oven, press one Hershey kiss into the center of each cookie. Press gently so the cookie doesn’t crack.
9. Let the cookies cool on the baking sheet for 10 minutes to let the chocolate set and the cookies finish cooking, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve these blossoms on a festive platter with other small bites. They pair nicely with:

• Cold milk or hot coffee for dunking.
• Fresh berries or a citrusy sorbet to cut sweetness.
• A chocolate-forward dessert table—layer them with brownies or cream puffs.

For events, present them in cupcake liners or tiered dessert stands so guests can grab one easily.

Storage and reheating tips

• At room temperature: Store cooled cookies in an airtight container for up to 3 days.
• Refrigeration: If your kitchen is warm or the chocolate softens too much, refrigerate in a single layer with parchment between layers for up to 7 days.
• Freezing: Freeze unbaked dough balls on a sheet until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time. You can also freeze baked cookies in an airtight container for up to 2 months.
• Reheating: Warm a cookie for 8–10 seconds in the microwave to refresh the chocolate kiss (watch closely to avoid melting too much).
  Food safety: always cool cookies completely before sealing to avoid condensation and sogginess.

Pro chef tips

• Use room-temperature butter so it creams properly with the sugars and captures air for a tender crumb.
• Don’t skip the egg yolk — it gives richness and helps the cookie set without spreading.
• If the dough feels too sticky, chill 10–15 minutes; slightly firmer dough rolls more cleanly.
• For an even brighter color, increase the red gel in 1/8-teaspoon increments; gel concentrates color without adding liquid.
• For uniform cookies, scoop with the same tablespoon and roll quickly to keep the exterior smooth and avoid excess handling.

Creative twists

• White chocolate kisses: swap in white chocolate kisses for a sweeter, contrasting finish.
• Peppermint blossoms: press a peppermint kiss or mini candy cane pieces on top for holiday flavor.
• Gluten-free option: substitute a 1:1 gluten-free flour blend and reduce mix time slightly.
• Mini version: use a teaspoon to make bite-sized blossoms for party trays.

Common questions

Q: Can I make these without food coloring?
A: Yes. Skip the red gel for a chocolate-tinged butter cookie; the flavor remains the same but it won’t have the red-velvet look.

Q: Can I use full eggs instead of just the yolk?
A: Using a whole egg will add more moisture and may cause slight spreading. If you must, reduce the butter by 1 tbsp to balance.

Q: Why does my chocolate kiss sink completely into the cookie?
A: If the cookies are overbaked or the dough is too soft, the kiss can sink. Press the kiss in immediately after removing the cookies from the oven and allow them to rest on the hot sheet for about 10 minutes so the chocolate adheres before moving.

Q: Can I make these ahead for a party?
A: Yes — freeze baked cookies in a single layer and thaw at room temperature. For freshest texture, bake the dough balls from frozen on the party day and press in kisses right after baking.

Conclusion

These Hershey’s Red Velvet Blossoms are an easy, visually impressive cookie that bring nostalgia and flavor to any occasion. They’re quick to make, simple to store, and versatile for holidays or everyday treats. Try the recipe this week, and if you want a more indulgent companion dessert, don’t forget to check that show-stopping cheesecake recipe linked earlier.

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