Easy Red Velvet Blossoms

Hello, sweet bakers! Sophie here, your guide to all things delicious and delightful in the world of home baking. Today, I’m thrilled to share a recipe that has truly become a staple in my kitchen, especially when I’m craving a hug in cookie form: my Easy Hershey’s Red Velvet Blossoms Cookies.

There’s something undeniably magical about red velvet, isn’t there? That deep, rich color combined with the subtle cocoa tang and a hint of vanilla always creates a showstopper. But when you add the iconic, creamy melt of a Hershey’s Kiss in the center? Pure bliss!

This isn’t just any red velvet cookie recipe. This is the recipe I’ve lovingly developed and meticulously tested over nine separate iterations. Yes, nine! Each time, I tweaked ratios, adjusted temperatures, and refined techniques to ensure that what you get today is absolute perfection: a soft, chewy red velvet base that melts in your mouth, perfectly complemented by that sweet chocolate center.

Forget complicated steps and fussy ingredients. This recipe is designed for the home cook, for family gatherings, for those moments when you want to impress without the stress. It’s a comfort-food favorite that brings warmth and joy, whether you’re baking for Christmas, Valentine’s Day, or just because it’s Tuesday and you deserve a treat.

So, roll up your sleeves, preheat your oven, and let’s dive into making the most irresistible red velvet blossom cookies you’ve ever tasted!

Why This Recipe Works: My Journey to Red Velvet Perfection

Developing a truly stellar cookie recipe is an art, and with these Red Velvet Blossoms, I poured my heart into every test batch. Here’s why I’m confident this will become your go-to recipe:

• Balanced Flavors: The key to great red velvet is balance. Too much cocoa and it’s just a chocolate cookie. Not enough, and it lacks depth. My recipe hits that sweet spot: a subtle chocolate undertone with the classic tang, perfectly enhanced by vanilla.
• Irresistible Texture: After many trials, I found the perfect ratio of butter, sugar, and flour to create a cookie that is gloriously soft and chewy in the center, with just the right amount of crispness at the edges. The egg yolk addition is my secret weapon for that tender, melt-in-your-mouth quality.
• Vibrant Color, Every Time: Achieving that iconic red velvet hue can be tricky. I’ve specified gel food coloring for a reason – it delivers maximum color impact without adding excess liquid, ensuring your cookies look as good as they taste.
• Ease of Execution (Even for Beginners!): While my testing was extensive, the resulting recipe is wonderfully straightforward. No chilling required (unless you want to!), simple mixing steps, and a clear guide mean anyone can achieve bakery-quality results.
• The Hershey’s Kiss Factor: There’s a reason Blossom cookies are so beloved. Pressing that chocolate kiss into the warm cookie creates a beautiful, delicious contrast, with the chocolate softening just enough to become incredibly decadent. It’s the perfect crowning glory!

My goal at Sweet Craft Recipes is always to empower you to create delicious memories in your kitchen. This recipe is a testament to that, offering a reliable, delicious, and joyful baking experience from start to finish.

The Heart of Your Red Velvet Blossoms: Understanding the Ingredients

Every ingredient in this recipe plays a crucial role in achieving that perfect Red Velvet Blossom. Let’s break down why each one matters and how to get the most out of them.

• Butter (Salted or Unsalted, Softened): Butter is the foundation of flavor and texture in cookies. Softened butter creams beautifully with sugar, incorporating air that contributes to a light, tender crumb. Whether you use salted or unsalted is a personal preference; if using unsalted, you might add a tiny pinch more salt to the dough. Just make sure it’s softened, not melted, or your cookies will spread too much.
• Brown Sugar & Granulated Sugar: The combination is key! Brown sugar adds moisture, chewiness, and a subtle caramel note, thanks to its molasses content. Granulated sugar contributes to crisp edges and overall sweetness. Using both creates a wonderfully balanced texture and flavor profile.
• Vanilla Extract: A staple in almost all cookie recipes, vanilla enhances and rounds out all the other flavors. Don’t skimp on good quality vanilla – it makes a difference!
• Large Egg Yolk: This is a secret ingredient for ultimate tenderness and richness. While many recipes use a whole egg, an extra yolk boosts the fat content, resulting in a softer, chewier, and more decadent cookie. Save the egg white for another use!
• Red Food Coloring Gel: For that signature vibrant red velvet color, gel food coloring is essential. It’s highly concentrated, meaning you need only a small amount to achieve a deep hue without altering the dough’s consistency with excess liquid.
• All-Purpose Flour: The structure of our cookies. Make sure to measure it correctly, either by weight (my preferred method) or by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag (which can compact it and lead to too much flour).
• Unsweetened Cocoa Powder: This provides the subtle chocolate flavor that defines red velvet. Don’t use Dutch-processed cocoa unless specified, as it reacts differently with leavening agents. Natural unsweetened cocoa powder is what we need here.
• Baking Powder: Our primary leavening agent, giving the cookies their lift and creating that desirable soft, puffy texture. Ensure yours isn’t expired!
• Salt: Essential for balancing the sweetness and enhancing all the flavors. Don’t skip it!
• Red Sanding Sugar: This isn’t just for looks (though it certainly makes the cookies sparkle!). It adds a delightful, slightly crunchy texture to the exterior of the cookie, a perfect contrast to the soft interior.
• Hershey Chocolate Kisses: The classic crowning glory! Their creamy milk chocolate melts just enough when pressed into the warm cookie, creating that iconic blossom shape and a burst of chocolate in every bite.

Easy Hershey’s Red Velvet Blossoms: Step-by-Step Instructions with Pro Tips

Ready to bake? Follow these detailed steps, and you’ll have perfect Red Velvet Blossom Cookies in no time!

Step 1: Prepare Oven and Baking Sheet

Preheat your oven to 350°F (175°C).
Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. Set aside.

• Sophie’s Tip: Parchment paper is your best friend for cookies! It ensures even baking and easy removal. If you don’t have parchment, a silicone baking mat works wonderfully too.

Step 2: Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and smooth. This typically takes 2-3 minutes. Scrape down the sides of the bowl as needed.

• Sophie’s Tip: Proper creaming is vital! It incorporates air into the butter, which makes your cookies light and tender. Don’t rush this step.

Step 3: Add Wet Ingredients

Add the egg yolk, vanilla extract, and red food coloring gel to the creamed butter mixture. Mix on medium speed until all ingredients are thoroughly combined and the color is evenly distributed throughout the dough. For a vibrant red, ensure your food coloring gel is potent.

• Sophie’s Tip: Start with 1/4 tsp of gel food coloring, but feel free to add a tiny bit more if you want an even deeper red. It’s easier to add more than to take away!

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix on low speed, just until the flour mixture disappears and the dough comes together. Be careful not to overmix, as this can lead to tough cookies.

• Sophie’s Tip: Overmixing develops gluten, which can make cookies tough. As soon as you see no more streaks of flour, stop mixing!

Step 5: Portion and Roll Dough

Using a tablespoon or a small cookie scoop, portion out 18 equally sized cookie dough balls. Roll each ball smoothly between the palms of your hands to create a uniform shape.

• Sophie’s Tip: Consistency is key! Uniform dough balls ensure even baking. A cookie scoop helps immensely with this.

Step 6: Coat in Sanding Sugar

Pour the red sanding sugar into a shallow bowl. Roll each cookie dough ball thoroughly in the sanding sugar until it’s completely coated. This adds a beautiful sparkle and a delightful textural crunch to the finished cookies.

• Sophie’s Tip: Press the dough firmly into the sugar to ensure good adhesion. This step not only makes them look festive but adds a lovely sweetness and crunch.

Step 7: Bake the Cookies

Place the coated cookie balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 10 minutes. The edges should be set, but the centers will still look soft and slightly puffed.

• Sophie’s Tip: Don’t overbake! Cookies continue to cook slightly as they cool on the hot baking sheet. A slightly underbaked center means a perfectly soft and chewy cookie once cooled.

Step 8: Add Hershey’s Kisses

As soon as you pull the cookies out of the oven, immediately place one unwrapped Hershey’s Kiss in the center of each cookie. Gently press down on the Kiss, allowing the warm cookie to slightly envelop its base. The residual heat will soften the chocolate perfectly.

• Sophie’s Tip: Speed is important here! The hotter the cookie, the better the Kiss will melt and adhere. Have your Kisses unwrapped and ready to go.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set up properly and prevents the Kisses from melting completely or falling off. After 10 minutes, carefully transfer them to a wire cooling rack to cool completely. Once cooled, enjoy your beautiful and delicious Red Velvet Blossom Cookies!

• Sophie’s Tip: Resist the urge to move them too soon! Those Kisses need time to firm up a bit.

Expert Tips for Perfect Red Velvet Blossom Cookies Every Time

Baking is a science, but also an art that benefits from a few insider tricks. Here are my best tips to ensure your Red Velvet Blossoms are always a success:

1. Room Temperature Ingredients: This is non-negotiable for butter and egg yolk. Room temperature ingredients emulsify better, creating a smooth, uniform dough that bakes evenly.
2. Measure Flour Correctly: Too much flour is the quickest way to dry, tough cookies. I highly recommend weighing your flour with a kitchen scale (1 cup AP flour is typically 120-125 grams). If using measuring cups, spoon the flour into the cup and level it off with a straight edge; don’t scoop directly from the bag.
3. Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, leading to a tough, dense cookie.
4. Chilling is Optional, But Can Help: While this recipe doesn’t strictly require chilling, if your kitchen is very warm or your dough feels too soft, a 20-30 minute chill in the refrigerator can help prevent excessive spreading.
5. Quality Food Coloring: For that iconic red, use a good quality red gel food coloring. Brands like AmeriColor or Wilton offer vibrant, concentrated colors.
6. Unwrap Kisses Ahead of Time: Have all your Hershey’s Kisses unwrapped and ready before the cookies come out of the oven. You’ll need to move quickly!
7. Slightly Underbake: For truly soft and chewy cookies, aim for edges that are just set and centers that look slightly soft or puffy. They will firm up as they cool.
8. Cool on the Sheet First: This is crucial for blossom cookies! The residual heat allows the cookie to finish setting and helps the chocolate Kiss meld beautifully without completely melting.

Variations & Customizations: Make Them Your Own!

While the classic Hershey’s Kiss is beloved, don’t be afraid to experiment and personalize your Red Velvet Blossoms!

• Chocolate Swap:
  • Dark Chocolate Kisses: For a less sweet, more intense chocolate flavor.
  • White Chocolate Kisses: A lovely contrast for those who adore white chocolate.
  • Peppermint Kisses: A fantastic festive option for the holidays!
  • Caramel Kisses: Adds a gooey, sweet surprise.
• Spice It Up: A tiny pinch of ground cinnamon or a touch of almond extract (in addition to vanilla) can add another layer of flavor.
• Nutty Twist: If no one has nut allergies, you could finely chop some pecans or walnuts and fold them into the dough for added texture.
• Healthier “Twist” (with a caveat): While cookies are generally a treat, you could opt for dark chocolate Kisses to reduce overall sugar slightly. Or, focus on portion control! Baking doesn’t always have to be about “healthy” modifications, but rather about enjoying delicious food in moderation. Sometimes, the comfort a cookie brings is its own kind of health benefit!
• Stuffed Surprise: For an even more decadent experience, consider stuffing your cookies with a cream cheese frosting ball before rolling. This is a delightful variation if you enjoy a more intense red velvet experience, similar to our popular Stuffed Red Velvet Cookies Recipe.

Serving Suggestions & Perfect Pairings

These Easy Hershey’s Red Velvet Blossoms are truly versatile. Here’s how I love to serve and enjoy them:

• Classic Comfort: A tall glass of cold milk is the quintessential pairing. The coolness of the milk perfectly complements the rich, sweet cookie.
• Coffee or Tea Time: Serve them alongside your morning coffee or an afternoon cup of tea for a delightful break.
• Holiday Platters: Their vibrant red color makes them a standout on any holiday cookie platter, especially during Christmas or Valentine’s Day. They look beautiful next to other festive treats like our Peanut Butter Nutella Cookies or even some more intricate Pistachio NYC Cookies.
• Ice Cream Sandwich: For an indulgent treat, let them cool completely, then sandwich a scoop of vanilla ice cream between two cookies.
• Gifts from the Heart: Pack them in a decorative box or cellophane bag for a thoughtful homemade gift. Everyone loves a freshly baked cookie!

Storage & Make-Ahead Tips

Want to enjoy these cookies for longer or get a head start on your baking? Here’s how:

Storing Baked Cookies

• Room Temperature: Store cooled Red Velvet Blossom Cookies in an airtight container at room temperature for up to 3-5 days. The Kisses will remain solid at this temperature.
• Refrigeration: If your home is very warm or humid, you can store them in the refrigerator, but they might become a bit firmer. Let them come to room temperature for about 15-20 minutes before serving for the best texture.

Make-Ahead Dough (Chilling)

• You can prepare the cookie dough and chill it in the refrigerator for up to 2-3 days. Cover the bowl tightly with plastic wrap. When ready to bake, let the dough sit at room temperature for 10-15 minutes to soften slightly before rolling into balls.
• Alternatively, roll the dough into balls, coat in sanding sugar, and then arrange them on a baking sheet. Chill for at least 30 minutes before baking, or proceed to freezing.

Freezing Options

• Freezing Cookie Dough Balls: This is my favorite make-ahead trick! Roll the dough into balls, coat them in sanding sugar, and place them on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours). Once solid, transfer the frozen dough balls to an airtight freezer-safe bag or container for up to 3 months. When ready to bake, place them directly from the freezer onto a prepared baking sheet and add 1-2 minutes to the baking time.
• Freezing Baked Cookies: You can freeze fully baked and cooled cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving. Note that the Hershey’s Kisses might develop a slight bloom (white discoloration) when frozen and thawed, but it’s purely aesthetic and doesn’t affect taste. For cookies with more intricate fillings, like our Creme Egg Stuffed Cookies or White Chocolate Stuffed Cookies, specific freezing instructions may vary to preserve filling integrity.

Frequently Asked Questions (FAQ) About Red Velvet Blossom Cookies

Got more questions? I’ve got answers!

Q: What gives Red Velvet Cookies their characteristic red color and flavor?

A: The vibrant red color in Red Velvet Cookies comes primarily from red food coloring gel. Historically, the slight acidity of buttermilk reacting with cocoa powder created a reddish hue, but modern recipes rely heavily on food coloring for intensity. The flavor profile is a unique blend of subtle chocolate from cocoa powder, a hint of tang from buttermilk (or in this case, a balanced richness), and vanilla, resulting in a distinct taste that’s more nuanced than a traditional chocolate cookie.

Q: Can I use liquid food coloring instead of gel for these cookies?

A: While you can use liquid food coloring, I highly recommend gel food coloring for these Red Velvet Blossoms. Gel food coloring is much more concentrated, meaning you’ll achieve a richer, deeper red hue with less product, which is crucial as adding too much liquid can alter the cookie dough’s consistency and lead to a less desirable texture. If you must use liquid, you might need to add significantly more to get the desired color, and potentially adjust your flour slightly to compensate for the extra moisture.

Q: Why are my Red Velvet Blossom Cookies spreading too much or coming out flat?

A: Several factors can cause cookies to spread too much or flatten. Ensure your butter is softened but not melted; melted butter will lead to thin, greasy cookies. Chilling your dough for 30 minutes can also help prevent excessive spreading, especially if your kitchen is warm. Additionally, correctly measuring your flour is crucial – too little flour can cause spreading. Lastly, make sure your baking powder isn’t expired, as old leavening agents won’t give your cookies the lift they need.

Q: How should I store Easy Hershey’s Red Velvet Blossom Cookies?

A: To keep your Red Velvet Blossom Cookies fresh, store them in an airtight container at room temperature for up to 3-5 days. If you live in a particularly warm or humid climate, you might consider refrigerating them, but bring them back to room temperature before serving for the best texture. You can also freeze baked cookies (without the Kisses, or with frozen Kisses) for up to 3 months; thaw at room temperature before enjoying.

Q: Can I make the cookie dough ahead of time for these Red Velvet Blossoms?

A: Absolutely! This recipe is excellent for making ahead. You can prepare the dough and chill it in the refrigerator for up to 2-3 days. If chilling for more than a few hours, you might need to let it sit at room temperature for 10-15 minutes before rolling to make it more pliable. You can also roll the dough balls in sanding sugar and then freeze them on a baking sheet before transferring them to an airtight freezer bag for up to 3 months. When ready to bake, place them directly from the freezer onto a prepared baking sheet and add 1-2 minutes to the baking time.

Concluding Thoughts: Bake, Share, and Savor!

There you have it – my tried-and-true recipe for Easy Hershey’s Red Velvet Blossom Cookies. These cookies are more than just a dessert; they’re a little piece of comfort, a burst of joy, and a delightful way to share love with family and friends.

From my kitchen to yours, I genuinely hope you enjoy baking and savoring every single bite of these soft, chewy, and irresistibly festive cookies. Remember, baking should be fun and fulfilling, and with this recipe, I promise you a successful and delicious experience.

Don’t forget to share your creations with me on social media! I love seeing your baking triumphs. Happy baking, and may your days be filled with sweet moments!