Hersheys Red Velvet Blossoms – Festive Holiday Cookies
Bring festive cheer to your kitchen with Hershey’s Red Velvet Blossoms — soft, tender red velvet cookies crowned with a classic chocolate kiss. Perfect for holiday cookie exchanges, birthday parties, or a cozy weekend baking session, these cookies are not only delicious but visually stunning.
The deep red cookie base contrasts beautifully with the shiny chocolate candy on top, making them as photogenic as they are tasty. Soft, chewy, and bursting with flavor, these cookies are a crowd favorite for kids and adults alike.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp red food coloring
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla: Beat in egg, vanilla extract, and red food coloring until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Shape cookies: Scoop dough into 1-inch balls and place on prepared baking sheets 2 inches apart.
- Bake: Bake 8–10 minutes until edges are set but centers are soft.
- Add chocolate kisses: Immediately press a Hershey’s Kiss into the center of each cookie.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Food coloring: Use gel food coloring for vibrant red without altering dough consistency.
- Soft centers: Do not overbake; cookies should be slightly soft in the center when removing from oven.
- Chocolate placement: Press chocolate gently but firmly into warm cookies to ensure it sticks.
Serving Ideas
- Perfect for holiday cookie platters and gift tins.
- Serve alongside milk, coffee, or hot cocoa.
- Arrange on a decorative tray for parties and gatherings.
Hershey’s Red Velvet Blossoms
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add egg, vanilla, and red food coloring. Mix until incorporated.
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually combine with wet ingredients.
- Scoop dough into 1-inch balls and place 2 inches apart on baking sheets.
- Bake 8–10 minutes until edges are set but centers are soft.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies (without chocolate) for up to 2 months. Add chocolate after thawing for best results.
Variations
- Mini blossoms: Make smaller 1/2-inch dough balls for bite-sized cookies.
- White chocolate twist: Swap the chocolate kiss for white chocolate or flavored candy.
- Sprinkles: Roll cookie dough in festive sprinkles before baking for extra flair.
FAQ
Can I make these cookies ahead of time?
Yes — dough can be prepared and refrigerated up to 24 hours before baking.
Can I use milk chocolate or dark chocolate kisses?
Absolutely — choose your favorite chocolate variety for a flavor twist.
Do I need parchment paper?
Parchment prevents sticking and ensures easy cleanup; silicone baking mats work too.
