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These easy Hershey’s Red Velvet Blossoms are soft red velvet cookies rolled in a sugar coating and topped with a classic Hershey’s Kiss. Similar to thumbprint cookies but with chocolate instead of jam, these red velvet blossom cookies are festive, simple to make, and perfect for Valentine’s Day or Christmas.
With a soft texture, subtle cocoa flavor, and that iconic chocolate center, this recipe is a fun twist on traditional red velvet cookies that’s great for gifting or holiday baking.
Why You’ll Love These Red Velvet Blossom Cookies
- Soft red velvet cookies with a sugar coating and chocolate center
- Easy recipe that bakes quickly in the oven
- Customizable with different Hershey Kisses or white chocolate
- Perfect for Valentine’s Day, Christmas, or holiday gifting
Ingredients for this red velvet blossoms cookie recipe
Here are the ingredients you will need to make these red velvet blossoms. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter – You will need softened butter. You can use salted or unsalted.
- Brown & granulated sugar – This cookie recipe uses a mixture of two sugar to get the perfect texture.
- Egg yolk– The egg yolk will be the binding agent of the cookie dough and will add extra fat to keep them moist and tender.
- Vanilla extract– The vanilla extract adds a nice depth of flavor.
- Flour– You can use AP flour for this recipe.
- Cocoa powder – Red velvet is made with cocoa powder and red food coloring, so this recipe uses a small amount to achieve that classic flavor.
- Salt– A little salt always helps enhance the sweetness of the cookie.
- Baking powder– The baking powder will give our cookies a little height.
- Red food coloring– To make these red, we will be using some Wilton red gel food coloring.
- Red sanding sugar– The red sugar is used to coat our cookies before baking.
- Hershey Kisses– I used the regular milk chocolate ones but you can use whichever ones you want! These are fun to play around with holiday themes little kisses too!
How to make red velvet blossom cookies
This recipe comes together quickly and does not require chilling the cookie dough.
- Cream the butter and sugars together.
- Mix in the egg yolk, the vanilla extract, and the red food coloring.
- Add in the dry ingredients and mix.
- Using a 1 tbsp, scoop out 18 equally sized cookie dough balls, roll them in between the palm of your hands, roll them in the red sugar, and place them on a baking sheet, then bake.
- Pull the cookie out of the oven and immediately top with a Hershey’s kiss chocolate in the center, press gently.
Looking for more Valentine’s Day recipes? Check out these Valentine’s Day Muddy Buddies /Puppy Chow, Cheesecake swirled red velvet brownies, Chewy Valentine’s Day Crinkle Chocolate Cookies with Sprinkles, and also The best 18 Valentine’s day cookie ideas.
Frequently asked questions – FAQ
Yes. You can freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Let them come back to room temperature before serving.
If you don’t have red sanding sugar, you can use regular granulated sugar. Thicker sugar works best. You can also use different colored sanding sugars for holidays like Halloween or Christmas.
They’re buttery with subtle cocoa and vanilla flavors. For a creamier twist, try topping them with a white chocolate Hershey’s Kiss.
Hershey’s red velvet blossoms
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 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful and delicious Christmas cookies!
Can you freeze these beauties?
Absolutely!
Can I ask what is AP flour?
Hi Patty! It’s all purpose flour!
Can you refrigerator dough the night before making.
Yes 🙂
Me and my family really enjoyed these Red Velvet Cookies, thank you soooooo much for this recipe!!! I will definitely make them again!!! Really enjoyed these!
You’re so welcome Jenna!
Not sure how others managed to make this recipe, I followed it to a T, but there’s nothing to actually form the dough. It’s just a flowery mixture that won’t make an actual cookie dough ball. Disappointing, going to have to refer to other recipes in hopes of making something edible.
Hi Annie,
So sorry to hear this but the one issue that could’ve happened is that you used more flour than needed. Using a kitchen scale is the best way to make something as close to the real deal as possible!
Chahinez
I had the same problem, I thought I did something wrong. I put my hand inside the bowl and squeezed it all together and it made a dough! Family loved them.
These were so easy and tasted fantastic! I love the red color and I ended up making another double batch because these are going to be a huge hit! So nice having something new that will be a surprise to others as well.
Annie, I discovered you have to mix it longer until it gets sticky. My first batch, I didn’t mix it long enough even though the flour was mixed in.
Hi, plz tell the replacement of egg yolk..
I haven’t made these without egg before unfortunately.
Chahinez
Making these tomorrow❤️
Yay! 🙂
How much salt do you use? The recipe doesn’t say exactly. Thx!
1/4 tsp 🙂
Chahinez
What temp and for how long to cook?
The recipe card has all the detailed step by step.
Chahinez
How much salt? The recipe says to add salt, but it’s not in the ingredients list.
1/4 tsp! So sorry about the confusion!
Chahinez
These turned out awesome and we’re very simple and easy to make. Had all ingredients on hand so I gave it a try. Definitely will make again for valentines day. I’m a family of 6 so I will have to double the recipe since everyone loved them so much.
So happy to hear you enjoyed these Megan! Thank you so much for letting me know how much you enjoyed them! 🙂
Chahinez
They spread out really bad, I think the recipe needs more flour
Oh no!! Your ingredients might’ve been too warm.
Made a batch this morning and they’re delicious. Will definitely make again. Thanks! Happy Valentines Day Everyone 🌹
So glad to hear you enjoyed it!
Chahinez