Making cookies is one of my all-time favorite activities, especially when it brings friends and family together. Hershey’s Red Velvet Blossoms are not just any cookies; they’re festive red velvet delights topped with a sweet chocolate kiss. These cookies are perfect for celebration, adding a touch of color and flavor that can brighten up any gathering. Before you know it, you’ll have a delectable batch of vibrant cookies that can wow your guests in just about 30 minutes!
These cookies boast a rich, velvety texture paired with the indulgent sweetness of chocolate, making them a festive treat suitable for holidays, parties, or just a cozy night in. Whether you’re a seasoned baker or a beginner looking to impress, Hershey’s Red Velvet Blossoms are a delightful choice that fits right in at any event.
Why you’ll love this
- They’re quick to prepare and bake in under 15 minutes.
- Rich chocolate flavor complements the red velvet beautifully.
- No fancy tools needed – just a mixer and a baking sheet!
- Perfect for festive occasions like Valentine’s Day, Christmas, and birthdays.
- Can be made ahead and stored for later enjoyment.
"These cookies are an absolute hit every time!"
The cooking process at a glance
To make these delicious cookies, start by creaming butter and sugars until fluffy. Mix in an egg yolk, vanilla, and red food coloring. Next, gradually add dry ingredients, form dough balls, roll in red sanding sugar, and bake. Finally, press a chocolate kiss into each cookie as they cool.
What you’ll need for Hershey’s Red Velvet Blossoms
- 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
Ingredient notes & swaps
- Butter: Use either salted or unsalted based on your taste preference.
- Brown sugar: Light or dark brown sugar will work; dark will yield a richer flavor.
- Red food coloring: Gel food coloring gives the best color without altering the texture, but liquid is fine too!
- Flour: All-purpose flour is perfect for this recipe, but you can experiment with gluten-free blends if necessary.
Step-by-step instructions
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the egg yolk, vanilla extract, and red food coloring gel, mixing until fully combined.
Slowly mix in the all-purpose flour, cocoa powder, baking powder, and salt. Stop mixing as soon as the flour mixture is fully incorporated.
Using a tablespoon, scoop out 18 equally sized cookie dough balls. Roll them in your palms, then roll in red sanding sugar until evenly coated.
Place the cookie balls on the prepared baking sheet. Bake for about 10 minutes until just set.
As soon as they come out of the oven, gently press one chocolate kiss into the center of each cookie.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Helpful cooking tips
- Chill the dough: For even better texture, refrigerate the dough for about 30 minutes before baking. This helps them hold their shape.
- Roll the dough tightly: Ensure that each cookie has a solid structure by rolling the dough tightly into balls.
- Oven thermometer: If you’re not sure of your oven’s temperature accuracy, consider using an oven thermometer for perfect results.
- Texture check: The cookies should be soft when you take them out; they’ll firm up as they cool.
Serving suggestions
These red velvet blossoms shine with their bright color and chocolate center. Plate them on a festive platter, sprinkle a few extra red sanding sugar around them for color, or serve alongside a glass of cold milk or hot cocoa for a comforting pairing.
Storage & reheating tips
Store any leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature and enjoy!
How to fix common issues
- Dry cookies: If your cookies are turning out dry, it might be due to too much flour. Always spoon flour into the measuring cup instead of scooping directly from the bag.
- Flat cookies: If the cookies spread too much, try chilling the dough before baking or reducing the butter slightly.
- Bland flavor: To enhance the flavor, make sure to use good quality cocoa powder and vanilla. You could also add a pinch of espresso powder to deepen the chocolate flavor.
Recipe variations
- Nutty twist: Add in chopped pecans or walnuts to the dough for a lovely texture and flavor contrast.
- Cream cheese filling: Create a small well in the center after baking, and fill it with cream cheese frosting for an extra indulgent treat.
- More chocolate: Substitute half of the chocolate kisses with mini chocolate chips mixed into the dough for a double chocolate experience.
Common questions
Can I use whole eggs instead of just egg yolk?
Yes, you can use a whole egg, but it will change the texture slightly, making them a bit cakier. If you’re looking for that classic chewy texture, stick to just the yolk.
How do I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure the blend includes a binding agent like xanthan gum for better texture.
What’s the best way to store cookies after baking?
Store them at room temperature in an airtight container with a slice of bread to keep them moist. Alternatively, you can freeze them for longer-lasting enjoyment.
Can I add food coloring to the chocolate kisses?
While it’s fun, it’s not usually recommended as the chocolate may not take food coloring well. Instead, make the cookies pop with the red sanding sugar!
Do these cookies need to be refrigerated?
No, they can be kept at room temperature in an airtight container. However, if your kitchen is warm, consider refrigerating them to maintain the chocolate kiss’s firmness.
Hershey's Red Velvet Blossoms
Ingredients
Method
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg yolk, vanilla extract, and red food coloring gel, mixing until fully combined.
- Slowly mix in the all-purpose flour, cocoa powder, baking powder, and salt. Stop mixing as soon as the flour mixture is fully incorporated.
- Using a tablespoon, scoop out 18 equally sized cookie dough balls. Roll them in your palms, then roll in red sanding sugar until evenly coated.
- Place the cookie balls on the prepared baking sheet. Bake for about 10 minutes until just set.
- As soon as they come out of the oven, gently press one chocolate kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.