Soft, sweet, and irresistibly chocolatey, Hershey’s Red Velvet Blossoms are the ultimate cookie for any occasion. With a tender red velvet base, a subtle crunch from red sanding sugar, and a rich Hershey’s chocolate kiss in the center, these cookies are perfect for holiday celebrations, parties, or simply indulging your sweet tooth. They’re quick to bake, look beautiful on a platter, and taste even better than they look.
Why You’ll Love This Recipe
- Soft, chewy red velvet cookies with a chocolatey surprise
- Quick to make—ready in just 25 minutes
- Perfect for gifting, parties, or dessert tables
- Fun and festive red color with a crunchy sugar coating
- Classic Hershey’s kisses add nostalgia and extra chocolate flavor
Ingredients
- Butter, softened (7 tbsp) – Provides richness and tenderness to the cookie
- Brown sugar (½ cup) & granulated sugar (2 tbsp) – Sweetens and adds chewiness
- Vanilla extract (1 tsp) – Enhances the red velvet flavor
- Large egg yolk (1) – Binds the dough and adds richness
- Red food coloring gel (¼ tsp) – Gives the signature red hue
- All-purpose flour (1 cup) – Forms the structure of the cookies
- Cocoa powder (1 tbsp) – Adds depth and classic red velvet flavor
- Baking powder (½ tsp) – Helps cookies rise lightly
- Salt (¼ tsp) – Balances the sweetness
- Red sanding sugar (¼ cup) – Adds a decorative, crunchy coating
- Hershey’s chocolate kisses (18) – Creates the signature chocolate center
How to Make Hershey’s Red Velvet Blossoms
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set aside.
Make the Cookie Dough
In a stand mixer, cream the softened butter, brown sugar, and granulated sugar until smooth. Mix in the egg yolk, vanilla extract, and red food coloring until fully combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears. Avoid overmixing to keep cookies soft.
Shape and Coat Cookies
Using a tablespoon, scoop 18 equal portions of dough and roll them into balls. Roll each ball in red sanding sugar for a fun, festive coating.
Bake and Add Chocolate
Place the cookie balls on the prepared baking sheet and bake for 10 minutes. Immediately after removing from the oven, press a Hershey’s chocolate kiss into the center of each cookie. Press gently to embed without melting too much.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Tips for Success
- Don’t overbake—cookies should remain soft in the center
- Use gel food coloring for a vibrant red color without altering the dough texture
- Chill the cookie dough slightly if it’s too soft to shape easily
Equipment Needed
- Stand mixer or hand mixer
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons and cups
- Spoon or cookie scoop for shaping
- Cooling rack
Recipe Variations
- Chocolate Coated: Dip half the cookie in melted white or dark chocolate before setting
- Nutty Twist: Roll dough balls in finely chopped nuts instead of sanding sugar
- Mini Blossoms: Make smaller ½-inch cookies for bite-sized treats
- Festive Colors: Use colored sanding sugar for holidays like green for Christmas or pink for Valentine’s Day
Serving Suggestions
Serve these red velvet blossoms on a cookie platter, alongside milk or hot cocoa, or package them as a thoughtful homemade gift. They’re perfect for holiday cookie exchanges or any special occasion.
FAQs
How long do these cookies last?
Stored in an airtight container at room temperature, they last up to 3 days, or up to 7 days in the refrigerator.
Can I freeze these cookies?
Yes, freeze baked and cooled cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I use unsalted butter?
Yes, just add a tiny pinch of extra salt if desired.
What if I don’t have red sanding sugar?
You can use granulated sugar or colored sugar of your choice to coat the cookies.
Hershey’s Red Velvet Blossoms
- Total Time: 25 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Red Velvet Blossoms cookies are soft, slightly crunchy, and feature a delicious Hershey’s chocolate kiss in the center. Perfect for holidays and special occasions.
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 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 oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until smooth. Mix in egg yolk, vanilla, and red food coloring.
- Stir in flour, cocoa powder, baking powder, and salt until combined.
- Scoop 18 balls of dough, roll in hands, then coat with red sanding sugar.
- Place on prepared baking sheet and bake for 10 minutes.
- Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Bake
- Cuisine: American
Final Thoughts
These Hershey’s Red Velvet Blossoms are quick, fun, and utterly delicious. Soft, chocolatey, and festive, they’re a cookie everyone will love. Bake a batch for a party, a holiday gathering, or a cozy treat at home—they’re guaranteed to disappear fast!
