These Hershey’s Red Velvet Blossoms Cookies are soft, chewy, and perfectly sweet with a rich cocoa flavor and a classic Hershey’s chocolate kiss on top. Made with simple pantry ingredients, this easy red velvet cookie recipe is ideal for holidays, Valentine’s Day, or whenever you want bakery-style cookies at home.
Why I Love Making Red Velvet Blossom Cookies at Home
I have tested this red velvet blossom cookie recipe multiple times to get the perfect balance of softness and flavor. Using brown sugar and a single egg yolk gives these cookies a moist, tender texture, while the cocoa powder adds a subtle chocolate taste that pairs beautifully with Hershey’s kisses.
Looking for more cookie recipes? Check out these
Peanut Butter Chocolate Caramel Cookies, Chocolate Brownie Cookies, Chocolate Chip Cookies, Funfetti Cake Mix Cookies , Salted Caramel Cheesecake Cookies, Lemon Crinkle Cookies, Strawberry Cream Cheese Cookies
Ingredients You Will Need for Red Velvet Blossom Cookies
- 7 tbsp butter (salted or unsalted), softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 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 chocolate kisses
How to Make Hershey’s Red Velvet Blossom Cookies Step by Step
- Start by heating your oven to 350°F (180°C). Prepare a large baking tray by lining it with parchment paper and keep it ready.
- In the bowl of a stand mixer, beat the softened butter with brown sugar and granulated sugar until the mixture becomes light, smooth, and well blended.
- Next, add the egg yolk, vanilla extract, and red gel food coloring. Continue mixing until the ingredients are evenly combined and the color is uniform.
- Gradually add the all-purpose flour, cocoa powder, baking powder, and salt. Mix gently until no dry streaks remain, being careful not to overwork the dough.
- Using a tablespoon, divide the dough into 18 equal portions. Shape each portion into a smooth ball, then roll it generously in red sanding sugar.
- Place the sugar-coated dough balls onto the prepared baking sheet, making sure to leave enough space between them for even baking.
- Bake the cookies for 10 minutes, until the edges are set while the centers remain soft.
- Remove the baking sheet from the oven and immediately press a Hershey chocolate kiss into the center of each warm cookie.
- Allow the cookies to rest on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
Expert Baking Tips for Soft Red Velvet Blossom Cookies
- Work with room-temperature butter. Butter that is soft (not melted) blends smoothly with sugar and helps create a light, tender cookie texture.
- Use only the egg yolk. The yolk adds moisture and richness, which keeps the cookies soft without making them heavy or cake-like.
- Mix gently once the flour is added. Stop mixing as soon as the dry ingredients are incorporated to avoid tough cookies.
- Remove cookies while centers look slightly soft. Overbaking dries them out; they will finish setting naturally as they cool.
- Place the chocolate kiss right away. Adding the Hershey’s Kiss while the cookies are hot allows it to settle without cracking the surface.
- Let cookies rest on the tray first. Cooling them briefly on the baking sheet helps them firm up before moving to a rack.
- Chill the dough if it feels warm. A short chill helps control spreading and keeps the cookies thick and soft.
These tested tips ensure your Hershey’s Red Velvet Blossoms Cookies turn out soft, flavorful, and bakery-style every time.
How to Store Red Velvet Blossom Cookies Properly
- Allow cookies to cool fully before placing them in storage.
- Keep them in a sealed, airtight container.
- Store at normal room temperature, away from heat or sunlight.
- Cookies remain good for about 4 days when stored correctly.
- Do not refrigerate, as cold air can make cookies dry and hard.
- For longer storage, place cookies in a freezer-safe box with parchment between layers.
- Frozen cookies stay fresh for up to 2 months.
- Bring frozen cookies to room temperature before eating.
- Extra tip: A small piece of bread in the container helps maintain softness.
Frequently Asked Questions About Red Velvet Blossom Cookies
Is red food coloring necessary for this recipe?
No, food coloring is optional. It only affects the appearance, not the flavor of the cookies.
What causes blossom cookies to spread too much?
Over-soft butter or warm dough can lead to spreading. A short chill before baking helps the cookies hold their shape.
At what point should the chocolate kiss be added?
The chocolate should be pressed into the cookies immediately after they come out of the oven, while they are still warm.
Can the cookie dough be prepared in advance?
Yes, you can make the dough ahead and refrigerate it for up to one day before baking.
What’s the best way to keep these cookies soft?
Bake only until set and store them in a tightly sealed container at room temperature.
Are red velvet blossom cookies freezer-friendly?
Yes, once baked and cooled, they can be frozen for up to two months and thawed at room temperature before serving.
Final Thoughts on Hershey’s Red Velvet Blossoms Cookies
These Hershey’s Red Velvet Blossoms Cookies are a perfect blend of soft texture, rich cocoa flavor, and classic chocolate topping. This recipe is carefully tested, beginner-friendly, and designed to give consistent results every time you bake. Whether you’re making them for holidays, special occasions, or simple cravings, these cookies always make a beautiful and delicious treat. If you try this recipe, share your experience in the comments.
Hershey’s Red Velvet Blossoms Cookies
Ingredients
- 7 tbsp butter (salted or unsalted), softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 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 chocolate kisses
Instructions
- Heat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a stand mixer, beat the butter with brown sugar and granulated sugar until smooth and creamy.
- Mix in the egg yolk, vanilla extract, and red food coloring until evenly combined.
- Add flour, cocoa powder, baking powder, and salt. Mix gently until no dry flour remains.
- Scoop the dough into 18 equal portions, roll into balls, and coat each one with red sanding sugar.
- Place dough balls on the baking sheet, leaving space between each cookie.
- Bake for 10 minutes, until cookies are set but soft in the center.
- Press a Hershey chocolate kiss into the center of each cookie immediately after baking.
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a cooling rack.
Notes
- Do not overbake for best soft texture.
- Chill dough briefly if it feels too warm.
- Store in an airtight container at room temperature.
