There’s something undeniably cheerful about red velvet cookies—they practically scream celebration! I first stumbled upon this delightful twist while searching for a festive treat that could bridge the gap between decadent flavor and effortless preparation. Hershey’s Red Velvet Blossoms Cookies became a favorite, not only because they look stunning with their vibrant color and signature Hershey’s kiss on top but also due to their rich, buttery taste that dances on your palate.
Picture this: freshly baked cookies, soft and chewy, dusted with sparkling red sanding sugar. The pop of chocolate as you bite into these beauties adds an element of surprise that delights everyone. Whether you’re whipping them up for a holiday gathering, a cozy afternoon with friends, or simply wanting a special touch to your week, these cookies are sure to impress without consuming your entire day. Dive into this easy recipe that combines the decadence of red velvet with the joy of cookie-making, and get ready to spread some delicious cheer!
Why are Hershey’s Red Velvet Blossoms Cookies irresistible?
Irresistible is the perfect word to describe these festive treats!
- Quick Prep: Whip up these cookies in just 25 minutes—perfect for spontaneous cravings!
- Eye-Catching Color: Their vibrant hue adds a splash of joy to any dessert table.
- Decadent Flavor: The rich red velvet base paired with creamy chocolate kisses creates a mouthwatering combination.
- Crowd-Pleasing Delight: These cookies are a guaranteed hit at gatherings, charming both kids and adults alike.
- Versatile Treat: Ideal for holidays, birthdays, or just because—time to impress your friends!
Elevate your cookie game and explore more delightful recipes that will leave your loved ones wanting more!
Hershey’s Red Velvet Blossoms Cookies Ingredients
For the Cookie Dough
- Butter – 7 tbsp, softened, for that rich, creamy texture.
- Brown Sugar – 1/2 cup, to add moisture and a deep sweetness.
- Granulated Sugar – 2 tbsp, enhances the cookies’ crispy edges.
- Vanilla Extract – 1 tsp, brings a warm aroma that elevates flavor.
- Egg Yolk – 1 large, adds richness and helps bind the dough.
- Red Food Coloring Gel – 1/4 tsp, gives those stunning red velvet cookies their signature color!
- All-Purpose Flour – 1 cup, the base for that perfect cookie structure.
- Cocoa Powder – 1 tbsp, contributes a subtle chocolate layer to the flavor.
- Baking Powder – 1/2 tsp, ensures the cookies rise beautifully.
- Salt – 1/4 tsp, enhances the sweetness and balances flavors.
For the Topping
- Red Sanding Sugar – 1/4 cup, adds a festive sparkle to your cookies.
- Hershey Chocolate Kisses – 18 pieces, the delightful surprise at the center of each cookie!
With these ingredients at hand, you’re just steps away from making your very own batch of Hershey’s Red Velvet Blossoms Cookies that will surely be a hit with family and friends!
How to Make Hershey’s Red Velvet Blossoms Cookies
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Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick!
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Cream the butter, brown sugar, and granulated sugar together in a stand mixer until smooth. Add the egg yolk, vanilla extract, and red food coloring, mixing until well combined and vibrant.
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Combine the dry ingredients: add the flour, cocoa powder, baking powder, and salt to the mixture. Mix until the flour disappears and a soft dough forms—it’s okay if it’s a bit sticky!
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Scoop out 18 equally sized cookie dough balls using a tablespoon. Roll each ball gently in your palms and then roll them in the red sanding sugar for that lovely sparkle.
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Arrange the cookie balls on the prepared baking sheet, spacing them apart. Bake for 10 minutes, then carefully remove from the oven. Add a Hershey chocolate kiss to the center of each cookie, pressing down gently.
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Cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack. This helps them set perfectly while still warm and soft.
Optional: Drizzle with white chocolate for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Storage Tips for Hershey’s Red Velvet Blossoms Cookies
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Room Temperature: Store your cookies in an airtight container for up to 3 days to maintain their freshness and softness.
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Fridge: If you prefer a firmer cookie, you can refrigerate them in an airtight container for up to a week, though this might slightly alter the texture.
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Freezer: For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying!
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Reheating: To enjoy a warm treat, reheat cookies in the microwave for about 10-15 seconds or in a 300°F oven for a few minutes, bringing back that freshly baked taste!
Hershey’s Red Velvet Blossoms Cookies Variations
Feel free to let your creativity shine by customizing these delightful cookies with your own twists and turns!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a deliciously inclusive treat, ensuring everyone can enjoy them.
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Nutty Add-In: Mix in 1/2 cup of finely chopped walnuts or pecans for a delightful crunch that complements the soft texture. The added depth of flavor is sure to please!
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Minty Fresh: Add a few drops of peppermint extract to the dough for a refreshing twist, perfect for holiday festivities or any time you crave something unique.
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Dark Chocolate: Swap out Hershey’s chocolate kisses for dark chocolate or caramel-filled versions to elevate the flavor profile and add a new layer of indulgence.
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Spicy Kick: Sprinkle in a pinch of cayenne pepper or cinnamon to bring some warmth into these cookies, giving them a surprising depth that’s perfect for adventurous eaters.
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Cheesecake Twist: Incorporate cream cheese into the dough, or create a cream cheese frosting drizzle to mimic the flavors of a rich red velvet cheesecake.
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Fruit Flavored: Blend in some freeze-dried raspberries or strawberries for a fruity hint, giving your cookies a burst of color and natural sweetness.
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Color Variations: Instead of red food coloring, try out colored gels to create vibrant cookies for different occasions. Imagine bright green for St. Patrick’s Day or pastel shades for spring celebrations!
With these variations, every batch of your Hershey’s Red Velvet Blossoms Cookies can become an entirely new experience, ensuring they never go out of style!
Helpful Tricks for Hershey’s Red Velvet Blossoms Cookies
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Proper Measuring: Use a kitchen scale or measuring cups accurately to avoid too much flour, which can result in dry cookies.
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Room Temperature Ingredients: Ensure butter and egg yolk are at room temperature to create a smooth, well-blended dough, enhancing flavor and texture.
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Chilling Dough: If the dough feels too sticky, chill it for about 30 minutes before baking. This will make it easier to handle and shape.
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Don’t Overbake: Keep an eye on the cookies in the oven; they should be soft in the center when you remove them. They will firm up as they cool!
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Storage Secrets: Store your Hershey’s Red Velvet Blossoms Cookies in an airtight container to keep them soft and tasty for longer.
What to Serve with Hershey’s Red Velvet Blossoms Cookies?
Enjoying these delightful cookies opens up a world of sweet pairings that enhance the cozy experience.
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Creamy Vanilla Ice Cream: A scoop of this classic adds a rich, cool contrast to the warm cookies. Drizzle some chocolate sauce for extra indulgence!
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Rich Hot Chocolate: The chocolatey warmth of a steaming cup creates a perfect comfort duo with the red velvet blossoms. Add a sprinkle of cinnamon for a unique twist.
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Fresh Berries: Juicy raspberries or strawberries offer a tartness that balances the sweetness of the cookies. Their vibrant colors make your dessert plate pop!
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Sparkling Lemonade: A refreshing, bubbly drink cuts through the richness of the cookies, making it a great palate cleanser that refreshes your taste buds.
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Whipped Cream: A dollop of lightly sweetened whipped cream complements the cookies’ texture beautifully. It adds an airy lightness to each bite.
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Chocolate Fondue: Dip your cookies into warm, melted chocolate for an extra luxurious treat. The gooey chocolate hugs each bite warmly, creating an unforgettable experience!
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Nutty Coffee: Pairing your cookies with a cup of nut-flavored coffee deepens the overall flavor profile, enhancing the cocoa notes. Plus, it’s a great pick-me-up!
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Coconut Macaroons: Their chewy texture offers a delightful contrast to the softness of the red velvet blossoms, making for a delightful variety on your dessert table!
Make Ahead Options
These Hershey’s Red Velvet Blossoms Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate to maintain freshness. Additionally, you can roll the dough balls in red sanding sugar and store them in an airtight container for up to 3 days, allowing for easy baking on busy weeknights. When you’re ready to bake, just place the chilled cookie dough on a baking sheet, add the chocolate kisses, and bake for about 10 minutes. This way, you’ll have irresistible, freshly baked cookies that taste just as delicious as if made that day!
Hershey’s Red Velvet Blossoms Recipe FAQs
How do I choose the right ripeness of ingredients, especially butter?
Absolutely! When using butter for these cookies, opt for softened butter that yields slightly when pressed but is not melted. This ensures it creams beautifully with sugars, creating that perfect texture. For the best results, you can leave it out on the counter for about an hour before baking.
How should I store my Hershey’s Red Velvet Blossoms Cookies?
To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture, you can refrigerate them for up to a week, but be aware this might change their softness a bit.
Can I freeze the Hershey’s Red Velvet Blossoms Cookies?
Yes, freezing is a great option! After baking, once cooled completely, place the cookies in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container, ensuring you remove as much air as possible. They can be kept for up to 3 months. To enjoy, thaw them at room temperature or reheat gently in the microwave.
What should I do if my cookies spread too much during baking?
Very! If your cookies spread more than expected, it could be due to too much butter or not enough flour. Make sure to measure your ingredients accurately. If the dough feels sticky, consider chilling it for about 30 minutes before scooping and baking, which will help maintain their shape.
Are these cookies suitable for people with allergies?
It’s important to note that these Hershey’s Red Velvet Blossoms Cookies contain common allergens such as eggs, dairy, and gluten. If you’re baking for someone with allergies, consider using egg substitutes and gluten-free flour alternatives. Always check for cross-contamination with the brands you choose!
Can I prepare the dough ahead of time?
Of course! You can make the dough a day in advance. Just refrigerate it in an airtight container. When you’re ready to bake, scoop out the dough and let it sit at room temperature for about 10-15 minutes to soften slightly before baking. This ensures that the cookies will spread well and bake evenly.
Irresistible Hershey’s Red Velvet Blossoms Cookies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Cream the butter, brown sugar, and granulated sugar together in a stand mixer until smooth. Add the egg yolk, vanilla extract, and red food coloring, mixing until well combined.
- Combine the dry ingredients: add the flour, cocoa powder, baking powder, and salt to the mixture. Mix until the flour disappears.
- Scoop out 18 equally sized cookie dough balls using a tablespoon and roll them in red sanding sugar.
- Arrange the cookie balls on the prepared baking sheet, spacing them apart, and bake for 10 minutes. Add a Hershey chocolate kiss to the center of each cookie.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack.