If you’ve ever wondered how to combine the lusciousness of red velvet cake with the joy of a chocolate kiss in cookie form, look no further than the Hershey’s Red Velvet Blossoms Cookies Recipe. This delightful treat is a perfect blend of soft, velvety dough and the iconic Hershey’s Kisses pressed right into the center, creating a warm, melty surprise that’s as fun to make as it is to eat. Whether it’s for a festive occasion or a cozy night in, these cookies are guaranteed to bring smiles and maybe even spark some nostalgia.
Ingredients You’ll Need
Getting these cookies just right means using simple but essential ingredients that each add their own magic. From the creamy richness of butter to the signature tang of cocoa powder, every element plays a delicious role in texture, flavor, and that stunning red hue.
- Unsalted butter (1/2 cup, softened): Provides a creamy base that makes the cookies soft and tender.
- Granulated sugar (3/4 cup): Sweetens the cookie and helps create a slight crispness on the outside.
- Light brown sugar (1/4 cup, packed): Adds moisture and a hint of caramel depth.
- Large egg (1): Binds the ingredients and contributes to the cookie’s soft texture.
- Milk (1 tablespoon): Moistens the dough to keep it tender and rich.
- Vanilla extract (2 teaspoons): Infuses warm, sweet flavors that round out the dough.
- Red food coloring (1 tablespoon): Delivers that signature red velvet color that makes these cookies pop.
- All-purpose flour (1 1/2 cups): The core structure of the cookie, providing support and chewiness.
- Unsweetened cocoa powder (1/4 cup): Adds a subtle chocolate undertone that balances the sweetness.
- Baking soda (1/2 teaspoon): Helps the cookies rise and become light and airy.
- Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness perfectly.
- Powdered sugar (1/4 cup, for rolling): Creates a delicate coating that adds a dreamy snow-like finish.
- Hershey’s Kisses (36, unwrapped): The star of the show—melts into the warm cookie for that irresistible chocolate center.
How to Make Hershey’s Red Velvet Blossoms Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this prevents sticking and helps your cookies bake evenly. Having your ingredients ready and measured is key to a smooth baking flow.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy. This aeration is crucial as it builds the base of a tender, melt-in-your-mouth cookie.
Step 3: Add Wet Ingredients
Mix in the egg, milk, vanilla extract, and red food coloring until everything is beautifully combined, and the dough takes on that vibrant red look that makes these cookies such a showstopper.
Step 4: Combine Dry Ingredients and Incorporate
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually fold this dry mixture into your wet ingredients until a soft, cohesive dough forms—perfect for rolling into balls.
Step 5: Shape and Coat Dough Balls
Roll the dough into 1-inch balls for evenly sized cookies, then coat each one generously in powdered sugar. This final touch adds a whimsical crackled look and a hint of extra sweetness.
Step 6: Bake and Add Hershey’s Kisses
Place each dough ball two inches apart on your lined baking sheet and bake for 8 to 10 minutes until the cookies are set but still slightly cracked on top. Right when they come out of the oven and are hot, gently press a Hershey’s Kiss into the center of each. For a less-melted chocolate center, try popping the kisses in the freezer for 10 to 15 minutes before pressing them in.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes so the chocolate has a chance to set, then transfer them to a wire rack to cool completely. This moment of anticipation always makes the first bite even sweeter.
How to Serve Hershey’s Red Velvet Blossoms Cookies Recipe
Garnishes
Sprinkle extra powdered sugar for a festive snow-kissed effect or garnish with a small edible berry or mint leaf next to each cookie for added color and freshness when serving.
Side Dishes
Pair these cookies with a glass of cold milk or a warm cup of coffee or hot cocoa to complement the rich chocolate and red velvet flavors perfectly. They also make a charming sweet treat alongside a fruit platter.
Creative Ways to Present
Place the Hershey’s Red Velvet Blossoms Cookies on a decorative platter accented with seasonal elements like pinecones or floral accents for holiday parties. Individually wrap them in clear cellophane tied with a ribbon for gifting or party favors to make them feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hershey’s Red Velvet Blossoms Cookies in an airtight container at room temperature, where they’ll stay fresh and chewy for up to five days. This way, you can enjoy their irresistible charm without having to bake again.
Freezing
If you want to make these cookies ahead, you can freeze the unbaked dough balls coated in powdered sugar on a baking sheet first, then transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time. Baked cookies can also be frozen in an airtight container for up to three months, perfect for enjoying later.
Reheating
Warm up your cookies for a few seconds in the microwave or a low-temperature oven to bring back that fresh-from-the-oven softness. Be careful not to overheat so the Hershey’s Kiss center stays luscious without melting too much.
FAQs
Can I use dark or white chocolate Hershey’s Kisses instead of milk chocolate?
Absolutely! Dark or white chocolate Hershey’s Kisses work beautifully and add a fun twist. Just keep in mind the flavor pairing with the red velvet — dark chocolate will give a richer, slightly more intense taste, while white chocolate adds a creamy sweetness.
What if I don’t have red food coloring?
Red food coloring is key to get that classic red velvet appearance, but if you’re out, you can try natural alternatives like beet juice or powder, though it may slightly change the flavor and intensity of the color.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with an equal amount of gluten-free flour blend designed for baking. Just ensure it contains xanthan gum or similar to give the dough structure.
Why are my cookies spreading too much?
Cookies spreading could be caused by butter that’s too soft or dough that’s too warm. Chill the dough for 15-30 minutes before baking, and make sure your oven temperature is accurate to keep the shape intact.
How do I prevent the Hershey’s Kiss from melting too much?
Try freezing the Hershey’s Kisses for 10 to 15 minutes before pressing them into the warm cookies. This helps the chocolates hold their shape while still becoming wonderfully gooey inside.
Final Thoughts
Trust me, once you try the Hershey’s Red Velvet Blossoms Cookies Recipe, these charming treats will become a staple for every holiday gathering or anytime you want a bit of sweet comfort. They’re fun to bake, even more fun to share, and absolutely unforgettable to taste. So grab those ingredients and start scooping—your new favorite cookie experience awaits!
Print
Hershey’s Red Velvet Blossoms Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hershey’s Red Velvet Blossoms Cookies are soft, festive red velvet cookies coated in powdered sugar and topped with a classic Hershey’s Kiss. Perfect for holiday celebrations or any occasion requiring a sweet, chocolatey treat with a beautiful presentation.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling
- 1/4 cup powdered sugar
Topping
- 36 Hershey’s Kisses (milk chocolate or cream-filled, unwrapped)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This creates a creamy base for the dough.
- Add Wet Ingredients: Mix in the egg, milk, vanilla extract, and red food coloring until fully incorporated, giving the dough its characteristic vibrant red color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of the leavening and cocoa.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms, making sure not to overmix to keep the cookies tender.
- Shape and Coat: Roll the dough into 1-inch balls and coat each ball thoroughly in powdered sugar for a delicate outer layer that enhances the texture and appearance.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and slightly cracked on top, indicating they’re perfectly baked.
- Add Hershey’s Kisses: Immediately upon removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie while still warm, so it slightly melts and adheres.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely ensuring the kisses stay intact and the cookies set properly.
Notes
- Freeze Hershey’s Kisses for 10–15 minutes before pressing into the warm cookies to prevent them from melting too much.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
