why make this recipe
Hershey’s Red Velvet Blossoms are bright, soft, and easy to make. They mix a classic red velvet flavor with a chocolate kiss on top. These cookies work well for parties, holidays, or a quick sweet treat. They bake fast and look pretty with red sanding sugar.
introduction
This recipe makes 18 cookies that are chewy on the inside and slightly crisp on the outside. If you like red velvet cookies with a little extra cream cheese touch, try this related recipe for a cream cheese finish: red velvet cookies with cream cheese frosting.
how to make Hershey’s Red Velvet Blossoms
Make the dough, shape the balls, roll in red sugar, bake, then press a Hershey’s Kiss into each warm cookie.
- Cream the butter and sugars until smooth.
- Add egg yolk, vanilla, and red food coloring. Mix until combined.
- Add dry ingredients and mix until the flour disappears.
- Scoop dough into 18 tablespoon-sized balls, roll in your hands, then roll in red sanding sugar.
- Bake 10 minutes at 350°F. Immediately press a chocolate kiss into each cookie when they come out of the oven.
- Let the cookies cool on the baking sheet for 10 minutes, then move to a wire rack.
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
Directions :
- Preheat the oven to 350F then line a large baking sheet with parchement 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.
how to serve Hershey’s Red Velvet Blossoms
Serve them at room temperature. Arrange on a plate for a party or pack a few in a small box for gifts. They pair well with milk, coffee, or tea.
how to store Hershey’s Red Velvet Blossoms
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Hershey’s Red Velvet Blossoms
- Use softened butter so the dough mixes smoothly.
- Measure flour by spooning it into the cup and leveling it off.
- Roll cookies evenly so they bake at the same rate.
- Press the kiss in right after baking so it melts slightly and sticks.
- For a slightly richer look, try a small extra drop of red food coloring.
For a variation that adds a cream cheese note, see this simple red velvet cookie idea: red velvet cookies with cream cheese.
variation (if any)
- Swap red sanding sugar for white or pink for a different look.
- Use different flavored kisses (peppermint in winter).
- Add a small cream cheese dollop under the kiss for extra tang.
FAQs
Q: Can I use liquid food coloring instead of gel?
A: Yes. Use a few drops of liquid coloring, but gel gives a stronger color with less added liquid.
Q: Can I make full cookies with whole eggs?
A: The recipe uses one yolk for texture. You can try a full egg, but the cookies may spread more.
Q: Do I need a stand mixer?
A: No. You can cream the butter and sugars by hand with a sturdy spoon or a hand mixer.
Q: Can I bake more than 18 cookies?
A: This recipe yields 18. To make more, double the recipe.
Q: Will the kisses melt completely?
A: They soften and stick to the cookie. They may keep their shape but will be slightly melted.
Conclusion
For an easy step-by-step version similar to this recipe, check this guide to making red velvet blossoms: Easy Hershey’s Red Velvet Blossoms Cookies – Lifestyle of a Foodie. For the official Hershey twist on these cookies, see the Hershey recipe page for KISSES Red Velvet Chocolate Blossoms: KISSES Red Velvet Chocolate Blossoms – Recipes – Hersheyland.
Print
Hershey’s Red Velvet Blossoms
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, soft cookies combining classic red velvet flavor topped with a chocolate kiss.
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 the oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth.
- Add in the egg yolk, vanilla, and red food coloring and mix until combined.
- Add in the flour, cocoa powder, baking powder, and salt, and mix until just combined.
- Scoop out 18 tablespoon-sized cookie dough balls, roll them in your hands, then roll in the red sanding sugar.
- Place the cookie balls on the prepared baking sheet, and bake for 10 minutes.
- Immediately press a chocolate kiss into the center of each cookie as soon as you pull them out of the oven.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Notes
For storage, keep cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
