Easy Hershey’s Red Velvet Blossoms Cookies

If you adore thumbprint cookies but want to switch things up a bit, these easy Hershey’s Red Velvet Blossoms are absolutely delightful! Instead of the usual jam or curd filling, each cookie gets topped with a classic Hershey’s Kiss. Their bright red hue makes them perfect for Valentine’s Day, Christmas, or any time you want a festive treat.

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This Valentine’s Day, I decided to shake things up and bake some adorable holiday treats to share with my family and friends. Stepping outside my usual baking routine was so refreshing, and honestly, these red velvet blossoms were a super fun project to dive into!

One of the top requests I got was for this bright red velvet Hershey’s Kisses blossom cookie. It’s such a fun twist on red velvet because, unlike the typical cream cheese frosting topping, this cookie comes with that iconic chocolate kiss right in the center — making every bite extra special and delicious.

This is the best red velvet blossoms cookies

After quite a few test batches, I finally nailed the perfect mix of ingredients to give you soft, flavorful red velvet cookies that look just as lovely as they taste.

Also, I experimented with different coating sugars — regular sugar versus red sanding sugar. The glittery red sanding sugar won hands down because it dresses these cookies up with extra sparkle and charm! So, if you want your cookies to really pop and shine, definitely opt for the red sanding sugar.

Why you need to make this recipe!

• These cookies have a festive vibe that’s perfect for holiday gatherings, especially Valentine’s Day and Christmas celebrations.
• The recipe is super simple and beginner-friendly — no complicated steps here!
• Amazing for baking with kids: they’ll love rolling the dough and placing those Hershey’s Kisses on top.
• Feel free to personalize your cookies by swapping in different Hershey’s Kisses flavors, like white chocolate or any seasonal varieties you like.
• This recipe yields about 18 cookies, which is just the right amount so you don’t end up overwhelmed with a giant batch.

Ingredients for this red velvet blossoms cookie recipe

Here’s everything you’ll need to make these festive and fun red velvet blossoms. Don’t forget to peek at the recipe card below for exact measurements and helpful notes.

• Butter- Use softened butter. Both salted and unsalted work well, so just grab what you have on hand.
• Brown & granulated sugar – Combining these sugars brings the perfect chewy texture and balanced sweetness to the cookies.
• Egg yolk – This keeps the dough tender and helps everything stick together beautifully.
• Vanilla extract – Adds a lovely warm and rich note to the flavor.
• Flour – All-purpose flour gives the cookies a great structure while keeping them soft.
• Cocoa powder – Since red velvet has that subtle chocolate flavor, a bit of cocoa powder is what gives it that classic taste.
• Salt – Just a pinch enhances all those sweet flavors perfectly.
• Baking powder – This helps the cookies lift slightly without turning cakey.
• Red food coloring – Gel coloring works best to get that rich, vibrant red. I like Wilton’s red gel personally.
• Red sanding sugar – You’ll roll your dough balls in this before baking to give a sparkling, festive touch.
• Hershey Kisses – Classic milk chocolate is my go-to, but you can easily switch to any flavor or themed Kiss you love for a personal touch!

How to make red velvet blossom cookies

I’m going to guide you through the process of making these charming red velvet blossoms step by step. And be sure to check out the full recipe card for extra tips and precise baking times!

1. Cream together the butter and both sugars until smooth and fluffy. This is key for a light, tender cookie.
2. Mix in the egg yolk, vanilla extract, and red food coloring until the dough turns a beautiful, even red color.
3. Add the dry ingredients — flour, cocoa powder, baking powder, and salt — and stir just until you don’t see any dry flour. Don’t overmix!
4. Use a tablespoon or cookie scoop to portion out 18 equal dough balls. Roll each gently between your palms, then roll them in the red sanding sugar before placing on a lined baking sheet.
5. Bake the cookies for about 10 minutes. Right after they come out of the oven, press a Hershey’s Kiss firmly into the center of each warm cookie. Let them cool on the baking sheet for 10 minutes so the kiss softens and sticks well, then move the cookies to a wire rack.

Frequently asked questions – FAQ

How to store red velvet blossoms?

You can keep these delightful cookies fresh in an airtight container at room temperature for up to three days. If you want to stretch their life a bit, pop them in the fridge where they’ll stay good for about a week.

When you’re ready to enjoy them, just bring them back to room temperature so that lovely softness returns. And if you’re in a rush, a quick few seconds in the microwave works like a charm!

What can be used instead of the glittery red sugar?

No red sanding sugar? No problem! You can use regular granulated sugar as a substitute. Just pick a coarser granulated sugar so your cookies get that nice sparkle and pleasant texture—try to avoid very fine sugars here, though.

One thing I love about this recipe is how flexible the sugar color is. You can match it to any holiday or party theme—try black for Halloween or green for Christmas for some playful variety.

How do these cookies really taste?

Red velvet can seem a bit mysterious if you’ve never had it in cookie form. These cookies have a buttery richness with a subtle chewiness and gentle hints of cocoa and vanilla. We keep the cocoa light for that classic red velvet flavor without it being overpowering.

If you’re craving that creamy vibe of cream cheese frosting but want to keep things simple, try using a white chocolate Hershey’s Kiss on top—it gives that lovely creamy touch without extra work.

Hershey’s red velvet blossoms

If you bake these Hershey’s red velvet blossoms and fall in love like I did, please consider leaving a 5-star review by clicking the stars just below the recipe title. Your feedback means the world to me and helps others discover this tasty recipe!

Storage Tips

These Hershey’s red velvet blossoms stay soft and fresh best when stored in an airtight container at room temperature. Keep them away from heat or humidity, and they’ll be good for about 3 days. For longer storage, pop them in the fridge where they’ll last up to a week without drying out.

If you want to freeze them, wrap the cookies tightly in plastic wrap or place them in a freezer-safe bag, separating layers with parchment paper. When you’re ready, thaw them at room temp and warm for a few seconds in the microwave if you want that fresh-baked softness back.

Make-Ahead Tips

You can make the dough ahead of time and keep it in the fridge for up to 24 hours before baking. This actually helps deepen the flavor and makes rolling the dough easier since it firms up a bit.

Just be sure to bring the dough back to room temperature for about 15 minutes before scooping it out. This will help the cookies bake evenly and keep their lovely texture.

Variations

• Swap classic milk chocolate Hershey’s Kisses for white chocolate, dark chocolate, or even flavored ones (like caramel or mint) to match your mood or holiday.
• Try rolling the dough in colored sanding sugar that fits the season—green for Christmas, pink for Valentine’s Day, or even gold for a fancy party.
• Add a teaspoon of espresso powder to the dry ingredients for a mocha twist that highlights the cocoa flavor.
• Mix mini chocolate chips into the dough for extra chocolatey bites in every cookie.

Serving Suggestions

These cookies are perfect on their own, but why not serve them alongside a hot cup of cocoa or fresh milk for dunking? They’re also lovely piled high on a festive dessert platter with other holiday cookies.

If you want to dress up a party table, place the cookies on a pretty plate and scatter some fresh cranberries or peppermint sticks around for an inviting look.

Recipe FAQs

• Can I use a different chocolate candy instead of Hershey’s Kisses? Yes! You can substitute any small, individually wrapped chocolate candy that melts nicely, like mini peanut butter cups or flavored chocolate drops.
• Why did my cookies spread too much? If your cookies spread too thin, make sure your butter is softened but not melted, and chill your dough for 15 minutes before baking. Also, double-check your baking powder isn’t expired.
• Can I make these cookies gluten-free? You can try a gluten-free all-purpose flour blend, but results may vary. Be sure to pick a blend that works for baking and follow the package instructions.
• How do I get that shiny crackled top? The sanding sugar coating helps create a lovely sparkle and slight crackle on top. Avoid overmixing your dough so it stays soft and beautiful on bake.