There’s something undeniably special about baking that fills the home with warmth and joy. Recently, while reminiscing about my favorite holiday treats, I found myself craving the rich, velvety flavor of red velvet. That’s when I decided to whip up a batch of Hershey’s Red Velvet Blossoms Cookies — an enchanting twist on the classic holiday cookie!
These cookies are not just a feast for the eyes with their vibrant color, they also deliver a delightful balance of softness and a rich chocolate flavor, especially when complemented by a melty Hershey’s Chocolate Kiss on top. Perfect for sharing with friends or simply indulging on your own, these treats can be whipped up in just 25 minutes, making them an ideal solution for any unscheduled sweet cravings.
So, gather your ingredients and let’s make some cookies that are sure to impress both your taste buds and anyone lucky enough to share them with you!
Why You’ll Adore Hershey’s Red Velvet Blossoms Cookies
Irresistible charm: With their stunning red hue and Hershey’s Kiss on top, these cookies are perfect for holiday gatherings and special occasions.
Quick baking: In just 25 minutes, you can have a batch ready to share or enjoy yourself, making them a great last-minute treat.
Soft and chewy: Each bite offers a delightful texture, combining softness with just the right amount of chocolate richness.
Versatile treat: Perfect for any celebration, they also make a fantastic gift, and let’s not forget about the joy of baking at home!
Easy to follow: The straightforward recipe ensures both novice and experienced bakers can whip up these beauties without stress.
Enhance your baking skills with our guide on various cookie techniques while enjoying these delicious treats!
Hershey’s Red Velvet Blossoms Ingredients
For the Cookie Dough
- Butter – 7 tbsp, softened for a creamy base that enhances texture.
- Brown Sugar – 1/2 cup, adds moisture and a rich flavor to your cookies.
- Granulated Sugar – 2 tbsp, sweetens while balancing the brown sugar’s depth.
- Vanilla Extract – 1 tsp, infuses warmth and enhances the overall flavor profile.
- Egg Yolk – 1 large, helps bind the ingredients and adds richness.
- Red Food Coloring Gel – 1/4 tsp, creates that iconic red velvet look in your cookies.
For the Dry Ingredients
- All-Purpose Flour – 1 cup, forms the structure of the cookies; ensure it’s measured correctly!
- Cocoa Powder – 1 tbsp, adds a subtle chocolate flavor to complement the red velvet.
- Baking Powder – 1/2 tsp, gives the cookies a lovely rise for that perfect chewiness.
- Salt – 1/4 tsp, enhances the sweetness and balances flavors wonderfully.
For the Topping
- Red Sanding Sugar – 1/4 cup, provides a sparkly finish that makes these cookies pop!
- Hershey’s Chocolate Kisses – 18 pieces, the ultimate crown jewel that melts perfectly into each cookie.
Baking these delightful Hershey’s Red Velvet Blossoms Cookies will not only warm your kitchen but also your heart!
How to Make Hershey’s Red Velvet Blossoms Cookies
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Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures your cookies will bake evenly and makes cleanup a breeze.
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Cream the butter, brown sugar, and granulated sugar in a stand mixer until the mixture is smooth and creamy. This usually takes about 2-3 minutes.
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Combine the egg yolk, vanilla extract, and red food coloring gel into the butter mixture. Mix until all the ingredients are fully incorporated, giving it a beautiful red hue.
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Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing just until it disappears into a soft dough.
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Scoop out 18 equally sized cookie dough balls using a tablespoon and roll them gently in your palms. Then, coat each ball in red sanding sugar for that sparkling finish.
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Arrange the cookie balls on the prepared baking sheet, leaving space between them. Bake for 10 minutes. As soon as they come out, gently press a Hershey’s Chocolate Kiss into the center of each cookie.
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Cool the cookies on the baking sheet for about 10 minutes. Once slightly firm, transfer them to a wire cooling rack to finish cooling completely.
Optional: Drizzle with melted white chocolate for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
What to Serve With Hershey’s Red Velvet Blossoms Cookies?
Pair these delightful cookies with treats that enhance their festive charm while adding a delicious variety to the table.
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Vanilla Ice Cream: The creaminess of vanilla ice cream perfectly complements the soft texture and rich flavor of the cookies, creating a heavenly dessert.
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Milkshakes: A thick chocolate or vanilla milkshake offers a sweet, indulgent pairing that brings back nostalgic memories of childhood treats.
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Fruit Salad: Fresh fruit adds a burst of color and a refreshing contrast to the rich sweetness of the cookies, brightening the whole meal.
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Coffee or Espresso: The robust notes of coffee elevate the chocolate flavors, making every bite taste even more decadent.
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Cream Cheese Frosting: A light drizzle of cream cheese frosting adds a tangy sweetness that pairs beautifully with the red velvet base, enhancing its overall appeal.
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Red Berry Sangria: A fruity red berry sangria matches the vibrant color and adds a fun, festive drink element to your celebration.
Each pairing will not only elevate your cookie experience but also bring warmth and joy to gatherings with family and friends!
Expert Tips for Hershey’s Red Velvet Blossoms Cookies
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Room Temperature Ingredients: Make sure your butter and egg yolk are at room temperature for easy creaming, creating a smoother dough that bakes evenly.
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Measuring Flour: Avoid adding too much flour by spooning it into your measuring cup and leveling off with a knife. This will keep your treats soft and chewy.
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Timing is Key: Keep an eye on the cookies while baking; pulling them out just as they start to set will ensure they remain tender and not overdone.
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Cool Properly: Let the cookies cool on the baking sheet before transferring them to a wire rack. This helps them firm up without falling apart.
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Perfect Kiss Placement: Press the Hershey’s Kiss gently into the center right when you take them out of the oven, allowing for that delightful melty touch without making the cookie collapse.
Enjoy making these irresistible Hershey’s Red Velvet Blossoms Cookies with these useful tips!
Hershey’s Red Velvet Blossoms Variations
Feel free to let your creativity shine as you explore different ways to customize these delightful cookies!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a celiac-friendly version. This allows everyone to enjoy the indulgence without worry.
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Dairy-Free: Replace butter with coconut oil or a vegan butter substitute. You’ll still achieve that rich texture while keeping it vegan-friendly!
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Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough for a fresh minty twist that perfectly pairs with the chocolate kisses.
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Nutty Crunch: Fold in 1/2 cup of finely chopped walnuts or pecans into the cookie dough for an added crunch and a delicious nutty flavor.
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Spicy Kick: Incorporate a pinch of cayenne pepper or cinnamon into the cookie dough for a warm, spicy sensation that beautifully complements the sweetness.
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Frosting Top: Once cooled, swirl some cream cheese frosting on top instead of a kiss for a decadent finish. The creamy tang adds another layer of delight!
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Chocolate Lovers: Use a chocolate fudge candy in place of the Hershey’s Kiss for an ultra-chocolatey experience. Just imagine that rich flavor melting in your mouth!
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Mini Cookies: Make smaller bite-sized versions by scooping with a teaspoon instead. They’re perfect for sharing, and people won’t be able to resist coming back for another one!
Embrace these variations and create your own masterpiece, reflecting your tastes and preferences!
Make Ahead Options
These Hershey’s Red Velvet Blossoms Cookies are perfect for busy home cooks who love to meal prep! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking, ensuring maximum freshness. To do this, simply follow the recipe until the cookie balls are rolled in red sanding sugar, then place them in an airtight container. When you’re ready to bake, just preheat the oven and pop them in directly from the fridge; no need to thaw! Press the chocolate kisses on top right after baking, and you’ll enjoy delightful, homemade cookies that taste just as good as when freshly made!
How to Store and Freeze Hershey’s Red Velvet Blossoms Cookies
Room Temperature: Keep the cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and rich flavor.
Fridge: For longer freshness, refrigerate the cookies in an airtight container for up to a week. Just allow them to come back to room temperature before enjoying.
Freezer: You can freeze the cookies for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container.
Reheating: To enjoy the cookies warm, reheat them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5 minutes to restore that fresh-from-the-oven delight.
Hershey’s Red Velvet Blossoms Recipe FAQs
What type of food coloring should I use for the cookies?
I recommend using red food coloring gel for the most vibrant color. Gel colors are more concentrated than liquid ones, so you achieve a beautiful shade of red without altering the batter’s consistency.
How should I store leftovers after baking?
Store your Hershey’s Red Velvet Blossoms Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and scrumptious! If you want them to last longer, you can refrigerate them for up to a week; just make sure to let them warm up to room temperature before enjoying.
Can I freeze the cookies, and if so, how?
Absolutely! You can freeze these delightful cookies for up to 2 months. Here’s how to do it:
- Let the cookies cool completely after baking.
- Place them in a single layer on a baking sheet and freeze until solid (about 1 hour).
- Once frozen, transfer the cookies to a freezer-safe bag or container, layering with parchment paper if necessary to prevent sticking.
When you’re ready to enjoy them, just thaw at room temperature or reheat in the microwave for about 10-15 seconds.
Why did my cookies spread too much while baking?
If your Hershey’s Red Velvet Blossoms Cookies spread too much, it might be due to the butter being too warm or if you didn’t chill the dough after mixing. For softer cookies, ensure your butter is at room temperature, not melted, and consider chilling the dough for about 30 minutes before baking to help maintain shape.
Are the cookies safe for my pets?
It’s always best to keep chocolate treats away from pets as chocolate can be harmful to cats and dogs. While the Hershey’s Chocolate Kisses are delicious for humans, be sure your furry friends stick to their pet-safe treats!
What should I do if I don’t have red sanding sugar?
If you can’t find red sanding sugar, you can easily make your own at home! Mix regular granulated sugar with a few drops of red food coloring; shake it up in a sealed bag until the color is evenly distributed. Voila! You have your own festive sugar ready to roll those cookie balls in.
Hershey’s Red Velvet Blossoms Cookies That Steal Hearts
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a stand mixer until smooth and creamy, about 2-3 minutes.
- Combine the egg yolk, vanilla extract, and red food coloring gel into the butter mixture and mix until incorporated.
- Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing until a soft dough forms.
- Scoop out 18 cookie dough balls, roll them in palms, and coat each in red sanding sugar.
- Arrange the cookie balls on the prepared baking sheet, leaving space between them. Bake for 10 minutes and press a Hershey's Kiss into the center of each cookie upon removal from the oven.
- Cool the cookies on the baking sheet for about 10 minutes before transferring to a cooling rack.