These red velvet blossoms are soft, chewy, and decadent cookies that feature an amazing blend of cocoa and vanilla flavors! They're rolled in red sanding sugar for a vibrant red color that will make your Christmas or Valentine's day extra special. Finish them off with a dark chocolate Hershey's kiss and enjoy!
Easy Red Velvet Blossoms
Red velvet blossoms are a fun and colorful twist on the classic peanut butter blossoms cookies that everyone already adores! The red gel food coloring and red sanding sugar make these vibrant cookies suitable for Valentine's day, Christmas, or any time of the year!
These soft and buttery cookies are loaded with a delightful flavor combination of cocoa and vanilla! A dark chocolate Hershey's kiss is gently pressed in the center for the perfect final touch. Yum!
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These delicious red velvet blossoms are a wonderful cookie to make for Valentine's day or Christmas! Check out more Valentine's day desserts or Christmas desserts if you love making dessert spreads like me!
🥘 Red Velvet Blossoms Ingredients
If you frequently bake, you most likely have most of these common baking ingredients already! Pick up some red sanding sugar and dark chocolate Hershey's Kisses the next time you are at the store.
- Sugar - ½ cup of granulated white table sugar.
- Light Brown Sugar - ½ cup of firmly packed light brown sugar. Optionally, dark brown sugar works too but adds a richer molasses flavor.
- Butter - ½ cup of softened butter (at room temperature).
- Egg - 1 large egg (at room temperature).
- Vanilla Extract - 1 teaspoon of vanilla extract to highlight all of your ingredient flavors.
- Gel Food Coloring - ¼ teaspoon of red gel food coloring.
- Baking Soda - ¾ teaspoon of baking soda.
- Baking Powder - ½ teaspoon of baking powder.
- Salt - ¼ teaspoon of salt.
- All-Purpose Flour - 1 ½ cups of spoon and leveled all-purpose flour.
- Cocoa Powder - ¼ cup of sifted unsweetened cocoa powder.
- Red Sanding Sugar (optional) - ½ cup of red sanding sugar.
- Hershey's Kisses - 36 dark chocolate Hershey's Kisses chocolate candies (unwrapped). Feel free to use your favorite Hershey's Kisses flavor.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Red Velvet Blossoms
These red velvet blossoms are extra fun if you have kids that can help unwrap the Hershey's kisses while you prepare the cookie dough! Take out your stand mixer, a shallow bowl, a few baking sheets, measuring utensils, and parchment paper to begin.
1 batch will yield approximately 36 cookies depending on the size you make the cookies!
Mix The Cookie Dough
- Preheat. To get started, preheat your oven to 375°F (190°C) and line a baking sheet(s) with parchment paper.
- Cream. Cream together the ½ cup of granulated sugar, ½ cup of light brown sugar, and ½ cup of softened butter in the bowl of your stand mixer or a separate large mixing bowl until you reach a smooth consistency.
- Add ingredients. Add in the large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of red gel food coloring, then mix in the ¾ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt until fully combined. After the liquid ingredients are mixed together completely, slowly add the 1 ½ cups of all-purpose flour and the ¼ cup of unsweetened cocoa powder. Mix until your cookie dough just combines.
Roll Dough & Bake Cookies
- Roll cookie dough. Pour the ½ cup of red sanding sugar into a shallow bowl. Portion out your cookie dough and use your hands to roll the dough into 1-inch balls. Coat each cookie dough ball in the red sanding sugar by rolling it in the bowl. Transfer the coated cookie balls onto the lined baking sheet(s) and allow 2 inches of room between each cookie.
- Bake. Bake in your preheated oven at 375°F (190°C) for 8-10 minutes or until the cookies begin to set on the bottoms and the centers of the cookies are still a little soft.
- Add Hershey's Kiss. Remove the cookies from your oven and instantly press down an unwrapped dark chocolate Hershey's Kiss gently on top. Repeat with the remaining cookies. Let the cookies rest on the baking sheet(s) for 10 minutes, then transfer all cookies to a cooling rack before serving.
These red velvet blossoms are a wonderful treat on their own! Pour a glass of cold milk while they are still warm for a delightful experience! Enjoy!
💭 Angela's Tips & Recipe Notes
- For the best results, use a spoon to fluff and transfer the all-purpose flour into a measuring cup, then level the flour off with the back of a knife. This method is to make sure that you don't over-measure flour, which results in dense cookies.
- You can use any flavor of Hershey's kisses for this recipe, milk chocolate would taste great too!
- When you are rolling the cookie dough into balls and coating them with sugar, make sure that they're nice and smooth before placing them on the baking sheets. This will ensure that when the baked cookies come out of the oven, they look extra good!
- As the cookies are baking, go ahead and unwrapped the Hershey's kisses so that you can place them on top as soon as they come out of the oven.
🥡 Storing
Keep your leftover red velvet blossoms in an airtight container at room temperature for up to 5 days. They will taste the best within the first 3 days. Allow your cookies to completely cool before storing them.
Place your cooled cookies in a heavy-duty freezer storage bag. Allow them to thaw at room temperature before opening the bag. This will help your cookies to not dry out before you enjoy them.
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❓ FAQ
Of course! You can use any flavor of Hershey's kisses for this recipe if you don't like dark chocolate. Milk chocolate, cherry cordial, white chocolate, and caramel would be delicious too!
Yes! This cookie dough can be made a few days in advance. Store the cookie dough balls (before rolling in sugar) in the fridge in an airtight container. When you're ready, roll the dough balls in red sanding sugar and bake as instructed!
If your blossoms spread and became flat while they were baking, you might have not used enough flour. Cookies spread as the fat melts, so there needs to be enough flour to hold the cookies together. Make sure to measure by using a spoon to scoop flour into a measuring cup. You can add 2 tablespoons of flour if this happens to you next time.
🍪 More Tasty Cookie Recipes
- Red Velvet Crinkle Cookies - These tender and moist cookies are packed with a deliciously rich chocolate flavor!
- Cowboy Cookies - Cowboy cookies are loaded with shredded coconut, chocolate chips, and chopped pecans!
- Chocolate Blossom Cookies - These rich dark chocolate cookies feature a delicious twist from the classic peanut butter blossoms!
- Oatmeal Raisinet Cookies - This cookie recipe features chewy and buttery oatmeal cookies filled with chocolate-covered raisins!
- Vanilla Crinkle Cookies - Vanilla crinkle cookies make a wonderful addition to any holiday cookie spread!
- Chocolate Peanut Butter Cookies - These chocolate peanut butter no-bake cookies are incredibly easy to make on the stove top!
📋 Recipe
Red Velvet Blossoms
Ingredients
- ½ cup sugar (white granulated sugar)
- ½ cup light brown sugar (packed)
- ½ cup butter (softened, at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon gel food coloring (red)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup red sanding sugar
- 36 Hershey's Kisses (roughly 36 dark chocolate candies, unwrapped)
Instructions
- To get started, preheat your oven to 375°F (190°C) and line a baking sheet(s) with parchment paper.
- Cream together the ½ cup of granulated sugar, ½ cup of light brown sugar, and ½ cup of softened butter in the bowl of your stand mixer or a separate large mixing bowl until you reach a smooth consistency.½ cup sugar, ½ cup light brown sugar, ½ cup butter
- Add in the 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of red gel food coloring, then mix in the ¾ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt until fully combined. After the liquid ingredients are mixed together completely, slowly add the 1 ½ cups of all-purpose flour and the ¼ cup of unsweetened cocoa powder. Mix until your cookie dough just combines.1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon gel food coloring, ¾ teaspoon baking soda, ½ teaspoon baking powder, 1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt
- Pour the ½ cup of red sanding sugar into a shallow bowl. Portion out your cookie dough and use your hands to roll the dough into 1-inch balls. Coat each cookie dough ball in the red sanding sugar by rolling it in the bowl. Transfer the coated cookie balls onto the lined baking sheet(s) and allow 2 inches of room between each cookie.½ cup red sanding sugar
- Bake in your preheated oven at 375°F (190°C) for 8-10 minutes or until the cookies begin to set on the bottoms and the centers of the cookies are still a little soft.
- Remove the cookies from your oven and instantly press down an unwrapped dark chocolate Hershey's Kiss gently on top. Repeat with the remaining cookies. Let the cookies rest on the baking sheet for 10 minutes, then transfer all cookies to a cooling rack before serving.36 Hershey's Kisses
Equipment You May Need
Notes
- For the best results, use a spoon to fluff and transfer the all-purpose flour into a measuring cup, then level the flour off with the back of a knife. This method is to make sure that you don't over-measure flour, which results in dense cookies.
- You can use any flavor of Hershey's kisses for this recipe, milk chocolate would taste great too!
- When you are rolling the cookie dough into balls and coating them with sugar, make sure that they're nice and smooth before placing them on the baking sheets. This will ensure that when the baked cookies come out of the oven, they look extra good!
- As the cookies are baking, go ahead and unwrapped the Hershey's kisses so that you can place them on top as soon as they come out of the oven.
- To store: Keep your leftover red velvet blossoms in an airtight container at room temperature for up to 5 days. They will taste the best within the first 3 days. Allow your cookies to completely cool before storing them.
- To freeze: Place your cooled cookies in a heavy-duty freezer storage bag. Allow them to thaw at room temperature before opening the bag. This will help your cookies to not dry out before you enjoy them.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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