The oven light makes a warm puddle on my counter, and the smell of butter, brown sugar, and vanilla curls into the room while little red cookies line up on the sheet like tiny holiday gifts waiting to be shared; these Hershey’s Red Velvet Blossoms are a soft, buttery treat that turn simple moments into small celebrations, much like the red velvet cheesecake I make for special mornings Christmas red velvet cheesecake that always brings people to the table.

Why You’ll Love These Hershey’s Red Velvet Blossoms

There is a gentle pull to red velvet that is both fancy and homespun. These cookies are soft at the center with slightly golden edges and a glossy chocolate kiss that melts into them. They feel like a little cake and a cookie at once, perfect for birthdays, coffee chats, or quiet nights in.

I remember making these on a rainy afternoon years ago, pressing a warm chocolate kiss into the middle and watching the steam rise. They are the kind of sugar comfort that makes neighbors knock on the door and friends linger over a second cup of coffee. The color alone makes a simple table feel like a party.

Texturally, these are forgiving. The butter keeps them tender. The sanding sugar gives a fine sparkle and a pleasant contrast to the smooth kiss in the center. If you love treats that are easy to share and pretty to serve, these blossoms will fit into many moments in your life.

How to Make Hershey’s Red Velvet Blossoms

“When the kitchen smells like vanilla and butter, you know something special’s baking.”

Before you gather bowls and spoons, plan to watch for visual and scent cues. The cookies should have light golden edges and a soft, set middle when they come from the oven. The interior stays buttery-soft while the kiss melts just enough to nestle into the dough without sliding off.

Once you are ready, lay out your ingredients and preheat your oven. This is a quick bake that moves fast at the end, so having your kisses close at hand is a good idea. While these cookies are simple, a few small details keep them looking and tasting like a little luxury.

Ingredients You’ll Need

• 7 tbsp butter, salted or unsalted, softened (use real butter if you can; it makes every bite worth it)
• 1/2 cup brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 1/4 tsp red food coloring gel
• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup red sanding sugar
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses
• 18 Hershey chocolate kisses

A note about ingredients: brown sugar brings a soft, molasses-like depth that pairs beautifully with cocoa and vanilla. The egg yolk adds extra richness and tenderness, helping these cookies stay melt-in-your-mouth. I like the gel food coloring because it gives bright color without thinning the dough. If you want a slightly softer cookie, use unsalted butter and add a pinch more salt at the end to taste.

Step-by-Step Directions

1. Preheat the oven to 350F then line a large baking sheet with parchement paper then set aside.
   • Make sure the oven is fully up to temperature before you bake.
   • Proper heat ensures even spread and golden edges.
2. In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth.
   • Beat until the mix is light and slightly fluffy.
   • Scrape the bowl so everything is evenly mixed.
3. Add in the egg yolk, the vanilla, and the red food coloring and mix until combined.
   • The dough will deepen in color and smell gently of vanilla.
   • Mix just until smooth and even.
4. Add in the flour cocoa powder, baking powder, and salt, and mix just until the flour mixture disappears.
   • Do not overmix; stop when you no longer see streaks of flour.
   • The dough should be soft and easy to scoop.
5. Using a tablespoon, scoop out 18 equally sized cookie dough balls, roll them in between the palm of your hands, then roll them in the red sanding sugar.
   • Rolling warms the dough and smooths each ball.
   • The sanding sugar creates a pretty, slightly crunchy shell.
6. Place the cookie balls on the prepared baking sheet, and bake for 10 minutes.
   • Bake until the edges are faintly golden and the centers look set but soft.
   • Ovens vary; check at 9 minutes if your oven runs hot.
7. Place a chocolate kiss in the center of each cookie as soon as you pull them out of the oven, press down gently.
   • The kiss will sink slightly and soften without losing shape.
   • Press gently so the cookie keeps its round blossom look.
8. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
   • Cooling on the sheet gives them time to set so they do not break when moved.
   • After 10 minutes, move them carefully and enjoy the warm chocolate center.

Baking tips during each step: keep your butter soft but not melted; too-soft butter makes the dough spread too much. If your kitchen is warm, chill the scooped dough 10 minutes before rolling in the sanding sugar. When you press the kiss into the hot cookie, do so with clean fingertips or the back of a spoon to keep it neat.

Serving Hershey’s Red Velvet Blossoms With Love

These blossoms present like little gifts. Serve them on a shallow white plate so the red color pops. A small stack with a light dusting of powdered sugar looks lovely for a tea party or a morning when you want to treat a friend. For a grown-up pairing, try them beside a pour-over coffee or a cup of hot cocoa.

If you want to offer a few different sweets, these blossom cookies sit beautifully next to denser treats like red velvet cheesecake brownies. The contrast between soft cookie and fudgy brownie makes the plate more interesting and invites people to taste more than one thing.

For family moments, drop a handful into a small paper bag tied with twine and hand them out as sweet favors. For a quiet night, pair a warm blossom with a scoop of vanilla ice cream so the kiss melts a bit and the contrast of cold and warm makes each bite a little richer.

Storage & Reheat Tips

To keep cookies soft:

• Store at room temperature in an airtight container for up to 3 days.
• Place parchment between layers if stacking to protect the kisses.

For longer storage:

• Freeze baked cookies in a single layer on a sheet pan until firm, then move them to a freezer-safe bag for up to 2 months.
• Thaw at room temperature and warm in a 300F oven for 3 minutes to refresh the texture.

If you prefer a slightly crisp edge:

• Leave the container open for a few hours after cooling, then seal. This gives the edges a gentle crisp without drying the center.

A fridge note: If your kitchen is hot and you worry about the kisses softening too much, store in the fridge for short periods. Bring to room temperature before serving so the texture and flavor come back. I usually nudge the cookies out of the fridge 20 minutes before sharing so the butter warms and the flavor opens.

Sweet Tips & Tricks from My Kitchen

• Measure flour the right way: spoon it into the cup and level it off. Too much flour makes the cookies dense instead of buttery-soft.
• Use real butter when you can. Margarine changes the flavor and texture. Real butter gives depth and that melt-in-your-mouth feeling.
• If you like a bolder chocolate hit, try a dark chocolate kiss for the center. It adds a sharp contrast to the sweet dough.
• For neat, even cookies, chill the scooped dough for 10 minutes before rolling in sanding sugar.
• Clean as you go. Wipe the butter bowl and sugar off your counter while cookies bake. It keeps the kitchen friendly and tidy.

I also like keeping a small offset spatula nearby when I press the kiss into the hot cookie. It helps me keep each blossom neat and prevents fingerprints on the glossy chocolate.

Flavor Twists & Variations

Change the look and taste by playing with a few small swaps. Add a teaspoon of instant espresso to the dough for a mocha hint. Swap the red sanding sugar for pink or gold sparkles when you need a different color for a party. You can fold in a handful of finely chopped pecans if you want a little crunch without overworking the dough.

For a cream cheese finish, let the cookies cool fully, then pipe a thin ring of cream cheese frosting around the kiss. It adds a tangy balance to the sweet center and makes the cookies feel more like a mini cake.

If you want a seasonal twist, press a shell-shaped chocolate for spring, or use peppermint kisses in winter. Little changes can make these blossoms fit into many holiday tables or quiet, cozy evenings.

Lessons From My Kitchen

• Simple ingredients, treated well, create real comfort. The butter, a bit of sugar, and a careful bake do most of the work.
• Watch your bake time closely. Ten minutes is the guideline, but ovens change; I test at nine.
• Presentation matters. A small plate, a dust of sugar, or a neat stack invites someone to sit down and stay a while.

I learned early on that desserts are invitations. These cookies are a quiet way to say you care, whether for a child’s school snack or a neighbor’s visit. They are small, but they ask you to slow down and enjoy the company.

FAQs About Hershey’s Red Velvet Blossoms

A Final Sweet Note

I hope these Hershey’s Red Velvet Blossoms bring your kitchen the same buttery joy they bring mine. They remind me that small treats can mark the big and the quiet moments alike. Whether you tuck them into a lunch, set them on a coffee tray, or share them at a birthday, they are easy to make and lovely to give.

Conclusion

If you want a similar take on these warm red flavors, you might enjoy the recipe on Lifestyle of a Foodie for a slightly different method and presentation. For the original inspiration from Hershey’s and ideas on how they pair their classic kisses, visit the HERSHEY’S KISSES Red Velvet Chocolate Blossoms recipe page.

Hershey’s Red Velvet Blossoms

These soft and buttery red velvet cookies topped with a chocolate kiss are perfect for celebrations, cozy nights in, and are easy to share.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 120 kcal

Ingredients

  

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Cookie Ingredients

• 7 tbsp butter, salted or unsalted, softened Use real butter if possible.
• 1/2 cup brown sugar, packed Brings a molasses-like depth.
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk Adds richness and tenderness.
• 1/4 tsp red food coloring gel Gives bright color without thinning the dough.
• 1 cup all-purpose flour Measure correctly to avoid dense cookies.
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup red sanding sugar Creates a crunchy shell.
• 18 pieces Hershey chocolate kisses Use chocolate kisses for the centers.

Instructions

 

Preparation

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth and light.
• Add in the egg yolk, vanilla, and red food coloring, mixing until combined.
• Add in the flour, cocoa powder, baking powder, and salt, mixing just until the flour mixture disappears.
• Scoop out 18 equally sized cookie dough balls, roll them in red sanding sugar, and place them on the baking sheet.

Baking

• Bake for 10 minutes or until the edges are faintly golden and the centers look set but soft.
• Press a chocolate kiss into the center of each cookie as soon as you pull them out of the oven, gently pressing down.
• Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Store cookies at room temperature in an airtight container for up to 3 days. For longer storage, freeze baked cookies for up to 2 months.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g

Keyword Chocolate Kiss Cookies, Hershey’s Blossoms, Holiday Baking, Red Velvet Cookies, Soft Cookies

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