Dessert

Hershey’s Red Velvet Blossoms Recipe

ByCharlotte Montgomery November 6, 2025November 6, 2025

Introduction

Hershey’s Red Velvet Blossoms are a festive and delicious twist on classic cookies, combining the rich flavors of red velvet with the iconic chocolate kiss on top. These soft, chewy treats are perfect for holidays, parties, or any time you crave a sweet, eye-catching dessert.

A white scalloped plate holds several bright red cookies coated in coarse sugar, each cookie having a cracked texture. In the center of each cookie is a single glossy, dark brown chocolate drop with a pointed tip, slightly melting at the base. The cookies are closely arranged on the plate, set on a white marbled surface scattered with red sugar grains and small bits of foil in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Step 3: Add the egg yolk, vanilla extract, and red food coloring gel to the creamed mixture. Mix until well combined.
Step 4: Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Mix just until the dry ingredients are fully incorporated.
Step 5: Using a tablespoon, scoop out 18 equally sized dough balls. Roll each ball between your palms, then coat them evenly with red sanding sugar.
Step 6: Place the coated cookie balls on the prepared baking sheet, spacing them evenly. Bake for 10 minutes.
Step 7: Immediately after removing the cookies from the oven, press one Hershey chocolate kiss into the center of each cookie gently.
Step 8: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

Tips & Variations

For a deeper red color, add a little more red food coloring gel but be careful not to overdo it to avoid affecting the texture.
You can substitute the Hershey kisses with your favorite chocolate candies or mini peanut butter cups for a different twist.
Use a stand mixer or hand mixer to cream the butter and sugars well for a lighter texture.
Make sure the cookies are warm but not hot when pressing the chocolate kiss on top to avoid melting the chocolate completely.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days to maintain freshness. If you want to keep them longer, freeze the baked cookies without the chocolate kisses for up to 3 months, then add fresh kisses after thawing. To reheat, warm the cookies briefly in the microwave and press a chocolate kiss on top while still warm.

How to Serve

The image shows a cluster of round red cookies coated in coarse sugar, placed on a white scalloped plate. Each cookie has a slightly cracked surface and is topped with a smooth, dark brown, pointed dollop of chocolate in the center. The cookies are closely arranged, filling the plate. The background is a white marbled surface with some red sugar sprinkles and a small piece of torn candy wrapper visible near the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is preferred as it provides more vibrant color without altering the dough’s consistency. If using liquid food coloring, use less to prevent the dough from becoming too wet.

Do I need to chill the dough before baking?

Chilling isn’t necessary for this recipe, but if your kitchen is warm or the dough feels too soft, you can chill it for 15-20 minutes to make it easier to handle.