Easy Hershey’s Red Velvet Blossoms Cookies

These Easy Hershey’s Red Velvet Blossoms Cookies are a fun and festive twist on a classic holiday cookie. They’re soft, chewy, and rich with cocoa flavor, all topped with a signature Hershey’s Kiss for that perfect finishing touch. Whether I’m baking for Valentine’s Day, Christmas, or just because, these cookies never last long in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it combines the smooth, chocolatey flavor of red velvet with the nostalgic charm of a blossom cookie. The dough comes together easily, and using Hershey’s Kisses makes decorating simple and fun. The bright red color, tender texture, and chocolate center make these cookies just as eye-catching as they are delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Egg
• Milk
• Vanilla extract
• Red food coloring
• Hershey’s Kisses (unwrapped)
• Optional: sanding sugar for rolling

Directions

1. I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
2. In a medium bowl, I whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, I cream the softened butter with granulated and brown sugars until light and fluffy.
4. I beat in the egg, milk, vanilla extract, and red food coloring until well combined.
5. I gradually mix in the dry ingredients to form a soft dough.
6. I scoop out tablespoon-sized portions, roll them into balls, and optionally roll each one in sanding sugar for extra sparkle.
7. I place the dough balls 2 inches apart on the baking sheet and bake for 8–10 minutes, or until the tops are set and just slightly cracked.
8. As soon as the cookies come out of the oven, I gently press a Hershey’s Kiss into the center of each one.
9. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 24 to 30 cookies.
Prep time: 15 minutes
Cook time: 8–10 minutes per batch
Total time: 25–30 minutes

Variations

Sometimes I switch up the kisses and use white chocolate or peppermint-flavored ones for a seasonal twist. I’ve also added mini chocolate chips to the dough for extra richness. If I want a slightly tangier flavor, I add a tablespoon of cream cheese to the butter before creaming—it adds that classic red velvet touch.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep the Kisses from melting or getting soft, I let the cookies cool completely before stacking. These cookies also freeze well for up to 2 months—I just thaw at room temperature when I’m ready to enjoy them.

FAQs

Can I use a red velvet cake mix instead?

Yes, if I want an even quicker version, I use a red velvet cake mix, add an egg and softened butter, mix into dough, and bake as directed. It’s a great shortcut.

Why do the Kisses melt?

I make sure to press them in gently right after baking, but not too deep. Then I let the cookies cool completely before touching or stacking.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days. I let it sit at room temperature for 15 minutes before scooping and baking.

Can I make these cookies without food coloring?

Yes, they’ll still taste great without the red color—they’ll just look like chocolate blossom cookies instead of red velvet.

What kind of cocoa powder should I use?

I stick with unsweetened natural cocoa powder for the classic red velvet flavor. Dutch-process works too, but changes the flavor slightly.

Conclusion

Easy Hershey’s Red Velvet Blossoms Cookies are the perfect blend of chocolate flavor, festive color, and classic cookie fun. I love how quick and simple they are to make, and how impressive they look with very little effort. Whether I’m baking for a special occasion or just craving something sweet, these cookies are always a hit.

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