• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · Leave a Comment

    Red Velvet Blossoms

    Jump to Recipe
    Best red velvet blossom cookies recipe pin with a 4 image collage and text title.

    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!

    Best red velvet blossom cookies with red sanding sugar and topped with Hershey's Kisses chocolate candies.
    These tasty red velvet blossoms are loaded with rich cocoa and vanilla flavors!
    Jump to:
    • Easy Red Velvet Blossoms
    • 🥘 Red Velvet Blossoms Ingredients
    • 🔪 How To Make Red Velvet Blossoms
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍪 More Tasty Cookie Recipes
    • 📋 Recipe

    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.

    Red velvet blossom cookies ingredients measured out and ready to combine.
    • 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!*

    Want More Recipes? Enter your email below and we'll send them straight to your inbox!

    * indicates required

    🔪 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

    Red velvet blossom cookies process photo 1 add the softened butter and sugars to a large mixing bowl.
    Red velvet blossom cookies process photo 2 butter and sugars creamed together with egg, vanilla, and red food dye added.
    Red velvet blossom cookies process photo 3 wet ingredients combined with baking soda and salt added.
    Red velvet blossom cookies process photo 4 ready to add the flour and cocoa.
    Red velvet blossom cookies process photo 5 wet dough with flour and cocoa added.
    Red velvet blossom cookies process photo 6 fully combined dough ready to portion out.
    1. Preheat. To get started, preheat your oven to 375°F (190°C) and line a baking sheet(s) with parchment paper.
    2. 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.
    3. 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

    Red velvet blossom cookies process photo 7 portioned dough balls.
    Red velvet blossom cookies process photo 8 coating with the red sanding sugar.
    Red velvet blossom cookies process photo 9 placed onto the baking sheet with spacing.
    Red velvet blossom cookies process photo 10 after baking.
    1. 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.
    2. 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.
    3. 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.
    Best red velvet blossom cookies stacked and served on a white plate for sharing.

    🥡 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.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can I Use Other Flavors Of Hershey's Kisses For These Red Velvet Blossoms?

    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!

    Can I Make The Red Velvet Cookie Dough In Advance?

    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!

    Why Are My Red Velvet Blossoms Flat?

    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.

    Perfectly tasty red velvet blossoms are a wonderful cookie to bake this Valentine's Day!

    🍪 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Best red velvet blossom cookies stacked and served on a white plate for sharing.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 3 reviews

    Red Velvet Blossoms

    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!
    Author | Angela
    Servings: 36 servings
    Calories: 101kcal
    Prep 15 minutes
    Cooking 10 minutes
    Total Time 25 minutes
    Pin Recipe Share on Facebook

    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

    Measuring Cups
    Mixing Bowl
    Baking Sheet

    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

    Calories: 101kcal (5%) | Carbohydrates: 16g (5%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg (4%) | Sodium: 66mg (3%) | Potassium: 27mg (1%) | Fiber: 0.5g (2%) | Sugar: 11g (12%) | Vitamin A: 86IU (2%) | Calcium: 17mg (2%) | Iron: 0.4mg (2%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best red velvet blossom cookies recipe, Hersheys Kisses cookies, how to make red velvet blossom cookies, Red Velvet Blossom Cookies, Red Velvet Blossoms, red velvet blossoms ingredients, red velvet cookies, valentine's day desserts
    Course cookies, Dessert Recipes, Valentine's Day Cookies
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
    « Edible Cookie Dough
    Maraschino Cherry Buttercream Frosting »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Southern Corn Fritters
    • Boneless Chicken Wings
    • Buffalo Shrimp
    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip

    Valentine's Day

    • Red Velvet Valentine's Day Treats
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    • Valentine's Day Chocolate Covered Strawberries
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love