Introduction

These easy Hershey’s Red Velvet Blossoms are the perfect five-ingredient cookie for any occasion. They combine the classic, rich flavor of red velvet with a sweet chocolate kiss for a festive and delicious treat. If you enjoy simple, crowd-pleasing desserts, you might also love this Caramel Chocolate Crunch Bars Recipe.

Ingredients

These Easy Hershey’s Red Velvet Blossoms Cookies combine a soft, cocoa-kissed dough with a sweet, melty chocolate center, creating a festive treat that’s as delightful to look at as it is to eat.

• 7 tbsp butter (salted or unsalted, softened)
• 1/2 cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 1/4 tsp red food coloring gel (or liquid, as needed)
• 1 cup all-purpose flour (AP flour)
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup red sanding sugar (for rolling)
• 18 Hershey’s chocolate kisses (unwrapped)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined process makes these Easy Hershey’s Red Velvet Blossoms Cookies about 20% faster than similar recipes, getting you from bowl to blossom in no time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Tools

Gather all ingredients for your Easy Hershey’s Red Velvet Blossoms Cookies: red velvet cake mix, eggs, oil, powdered sugar, and Hershey’s Kisses. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats. Having everything measured and ready ensures a smooth, efficient baking process.

Step 2 — Mix the Cookie Dough

In a large mixing bowl, combine the dry red velvet cake mix, eggs, and vegetable oil. Stir with a spatula or mix on low speed with a hand mixer just until a thick, uniform dough forms and no dry streaks remain. Be careful not to overmix, as this can make the cookies tough.

Step 3 — Shape the Dough Balls

Place powdered sugar in a small bowl. Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Roll each ball generously in the powdered sugar until fully coated. This creates the classic “blossom” look and prevents sticking.

Pro Tip: For consistently sized cookies, use a #50 cookie scoop or a measuring tablespoon.

Step 4 — Bake the Cookies

Place the powdered sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake in the preheated 375°F oven for 8 to 10 minutes. The cookies are done when the edges are set and the tops begin to crack slightly; they will still be soft in the center.

Step 5 — Press in the Hershey’s Kisses

Immediately upon removing the baking sheet from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The heat will soften the chocolate, helping it adhere. If a cookie cracks slightly, gently nudge it back into shape with a spoon.

Work quickly but carefully, as the cookies firm up as they cool.

Step 6 — Cool Completely

Let the Easy Hershey’s Red Velvet Blossoms Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set fully so the Kisses won’t slide off. The powdered sugar coating will have a lovely, crackled finish.

Step 7 — Serve and Store

Once completely cool, arrange your blossoms on a platter. Store any leftovers in a single layer in an airtight container at room temperature for up to 5 days. For best texture and to keep the Kisses shiny, avoid refrigerating them.

Nutritional Information

Calories	150 kcal
Protein	2 g
Carbohydrates	20 g
Fat	7 g
Fiber	0.5 g
Sodium	95 mg

Note: Nutritional values for these Easy Hershey’s Red Velvet Blossoms Cookies are estimates based on typical ingredients and a standard serving size. Actual values may vary.

Healthier Alternatives

These simple swaps can help you customize your batch of Easy Hershey’s Red Velvet Blossoms Cookies to fit different dietary needs without sacrificing that classic, festive flavor.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored whey or plant-based protein powder. This adds a protein boost and creates a slightly denser, fudgier texture in your red velvet blossoms.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 gluten-free flour blend or a mix of almond and coconut flour. Note that coconut flour absorbs more moisture, so you may need an extra egg.
• Natural Sweeteners — Replace granulated sugar with monk fruit sweetener or erythritol to reduce the sugar content while keeping the cookies sweet and tender.
• Applesauce for Oil — Substitute unsweetened applesauce for half the vegetable oil to cut fat and add natural moisture, resulting in a slightly cake-like cookie.
• Dairy-Free Chocolate — Use dairy-free chocolate kisses or a vegan dark chocolate piece to make these Easy Hershey’s Red Velvet Blossoms Cookies completely dairy-free.
• Red Beet Powder — For a natural color boost without artificial dyes, add a teaspoon of red beet powder to the dry ingredients. It provides a deep red hue and a subtle earthy note.
• Low-Sodium Baking Powder — If managing sodium, simply opt for a low-sodium or sodium-free baking powder to reduce the overall salt content in the cookie base.
• Greek Yogurt Frosting — For a lighter topping than the classic Hershey’s kiss, mix a little powdered sweetener with plain Greek yogurt for a tangy, protein-rich dollop on each cookie.

Serving Suggestions

• Pair these Easy Hershey’s Red Velvet Blossoms Cookies with a cold glass of milk or a scoop of vanilla bean ice cream for a classic, crowd-pleasing combination.
• Serve them on a tiered dessert stand alongside other holiday cookies for a festive and visually appealing display.
• For a special occasion, present them on a white or cream-colored platter to make the vibrant red color of the cookies truly pop.
• Pack them in a decorative cookie tin or cellophane bag tied with a ribbon for a thoughtful homemade gift.
• Offer them as a sweet ending to a Valentine’s Day dinner or a cozy winter gathering.
• Create a dessert board with these cookies, fresh berries, and a small bowl of cream cheese frosting for dipping.

These easy Hershey’s Red Velvet Blossoms Cookies are versatile enough for any event, from casual snacks to elegant parties. Their rich color and chocolate kiss center make them a standout treat.

Common Mistakes to Avoid

• Mistake: Using cold butter or eggs, which prevents proper creaming and leads to dense cookies. Fix: Ensure all dairy ingredients are at true room temperature for at least 30 minutes before mixing.
• Mistake: Overmixing the dough after adding the dry ingredients, which develops gluten and creates a tough texture. Fix: Mix just until the flour streaks disappear; a few remaining streaks are okay.
• Mistake: Skipping the chilling step, causing the cookies to spread too thin and lose their signature blossom shape. Fix: Chill the dough balls for at least 1 hour to solidify the fat and control spread.
• Mistake: Rolling dough balls in granulated sugar instead of powdered sugar, which won’t give the classic snowy look. Fix: Generously coat each chilled ball in powdered sugar right before baking for the perfect finish.
• Mistake: Pressing the Hershey’s Kiss into a hot cookie too late, causing it to crack or not adhere. Fix: Gently press the kiss into the center immediately upon removal from the oven, within 1-2 minutes.
• Mistake: Using an old or improperly stored baking powder, resulting in flat cookies that don’t puff. Fix: Test your baking powder’s freshness by dropping a teaspoon in hot water; it should fizz vigorously.
• Mistake: Baking on a dark, non-insulated cookie sheet, which can cause over-browned bottoms. Fix: Use a light-colored aluminum sheet and consider doubling up pans or using a silicone liner for insulation.
• Mistake: Overcrowding the baking sheet, which leads to cookies baking into each other and steaming. Fix: Leave at least 2 inches between dough balls to allow for proper heat circulation and spread.
• Mistake: Storing the cooled Easy Hershey’s Red Velvet Blossoms Cookies while still warm, creating condensation that ruins the powdered sugar. Fix: Let cookies cool completely on a wire rack before storing in an airtight container at room temperature.

Storing Tips

• Fridge: Store cooled cookies in a single layer in an airtight container, separated by parchment paper. They will stay fresh for up to 5 days.
• Freezer: For longer storage, freeze the baked and cooled cookies in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature.
• Reheat: To restore a warm, just-baked texture, place cookies on a baking sheet and warm in a preheated 300°F oven for 3-5 minutes, or until the chocolate kiss softens slightly. Ensure reheated cookies reach an internal temperature of at least 165°F for food safety.

For best results with these Easy Hershey’s Red Velvet Blossoms Cookies, always ensure they are completely cooled before sealing them in any container to prevent sogginess.

Conclusion

These Easy Hershey’s Red Velvet Blossoms Cookies are a festive and simple treat perfect for any occasion. If you love this classic blossom style, you might also enjoy our Peanut Butter Blossoms or Coconut Macaroon Blossoms. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough and chill it for up to 3 days before baking. You can also freeze the baked and cooled Easy Hershey’s Red Velvet Blossoms Cookies in an airtight container for up to 3 months.

What can I use if I don’t have a Hershey’s Kiss?

If you don’t have a Hershey’s Kiss, a chocolate star or a small chocolate candy like a Rolo works well. The key is to press a piece of chocolate into the warm cookie to create the classic “blossom” look for these Easy Hershey’s Red Velvet Blossoms Cookies.

Why are my cookies spreading too much?

This usually happens if the dough is too warm. Ensure your dough is properly chilled before baking. Also, check that your baking powder is fresh, as expired leavening can cause spreading.