If you’re searching for a delightful cookie recipe that’s as eye-catching as it is delicious, these red velvet blossoms cookies are exactly what you need. Easy to make and irresistibly soft, this recipe combines the classic flavors of red velvet cake with the fun twist of a chocolate kiss right in the center.
You’ll love how these red velvet blossoms cookies come together quickly, making them a perfect choice for holiday baking, special occasions, or just a sweet treat any day of the week. Once you try this recipe, it’s definitely one worth bookmarking for easy access.
Why You'll Love This Recipe
- Simple ingredients you probably already have at home
- Soft, chewy texture with a rich red velvet flavor
- Chocolate kiss center adds a perfect gooey finish
- Quick prep and baking time for last-minute treats
- Beautifully festive and perfect for gifting or parties
Ingredients
Gather these ingredients to whip up your delicious batch of red velvet blossoms cookies. Everything is easy to find and straightforward to measure.
- 1 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 36 chocolate kisses, unwrapped
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Calories: Approximately 140 per cookie
How to Make Easy Hershey's Red Velvet Blossoms Cookies – Recipe Worth Bookmarking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until creamy and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, red food coloring, and white vinegar to the butter mixture, mixing well until the color is uniform.
- Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough.
- Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets.
- Bake the cookies for 8-10 minutes, until the edges are set but the centers are still soft.
- Immediately press one chocolate kiss into the center of each cookie and gently press down; the cookie will crack slightly around the edges, creating the classic blossom look.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use room temperature butter for easier creaming and better texture.
- Don’t overmix the dough once you add the flour to keep cookies tender.
- Press the chocolate kisses in immediately after baking while the cookies are still hot.
- If you prefer milder red food coloring taste, opt for gel food coloring which is more concentrated.
- For extra flavor, add a pinch of cinnamon or espresso powder to the dry ingredients.
Storage and Reheating
Store your red velvet blossoms cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. If you want to keep them longer, place them in a freezer-safe container and freeze for up to 3 months.
To reheat, simply warm the cookies in a preheated 300°F oven for about 5 minutes or microwave individually for 10-15 seconds to bring back their soft, melty goodness.
Frequently Asked Questions
Can I use different chocolate instead of kisses?
Yes, you can substitute the chocolate kisses with chocolate chips, mini peanut butter cups, or any small chocolate candies you prefer. Just press them into the cookies immediately after baking for the best effect.
What if I don’t have red food coloring?
Without red food coloring, the cookies won’t have the signature red velvet color, but the flavor will still be delicious. You can also experiment with natural coloring like beet juice, though it may alter the texture slightly.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking. Just scoop the dough balls onto the baking sheet and bake as directed when ready.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a 1-to-1 gluten-free baking flour blend and check for other ingredient labels to ensure they’re gluten-free.