When it comes to festive baking, there’s something about the rich, velvety allure of red velvet that feels just right for special occasions. Pair that with the classic charm of a chocolate center, and you’ve got Red Velvet Blossoms—soft, vibrant cookies topped with a chocolate kiss.
The first time I made these, I was captivated by their stunning red hue and how they brought a touch of elegance to the dessert table. They’re easy to make but look like you spent hours in the kitchen.
What I love most about this recipe is how it blends tradition with a little creativity. These Red Velvet Blossoms are perfect for holidays, Valentine’s Day, or just whenever you want to bake something that says “I care.” Let’s whip up a batch and make some sweet memories.
The Red Velvet Blossoms are soft, chewy cookies with a rich red velvet flavor, topped with a classic chocolate kiss. This simple yet stunning recipe combines the decadence of red velvet with the nostalgic charm of blossom cookies.
Perfect for holidays or any celebration, they’re as delicious as they are beautiful.
An Exciting Story:
The first time I served these Red Velvet Blossoms at a holiday party, they became an instant favorite. My husband couldn’t stop eating them, and my kids loved helping unwrap the chocolate kisses. Now, they’re a must-bake for every festive occasion.
Why These Red Velvet Blossoms?
- Rich and Chewy: Soft red velvet cookies with a hint of cocoa.
- Visually Stunning: Their bright red color and chocolate center make them a showstopper.
- Easy to Make: Simple ingredients and a straightforward process.
- Perfect for Any Occasion: Great for holidays, Valentine’s Day, or cookie swaps.
- Fun for Kids: Unwrapping and placing the chocolate kisses is a kid-approved task.
What You Need for Red Velvet Blossoms
- For the Cookies:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp milk
- 1 tbsp red gel food coloring
- For the Topping:
- 1 cup granulated sugar (for rolling)
- 24 chocolate kisses, unwrapped
How to Make Red Velvet Blossoms
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, milk, and red gel food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies:
- Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 8-10 minutes, or until the cookies are set but still soft. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie edges may crack slightly—that’s perfect!
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Tips for Red Velvet Blossoms
- Chill the Dough: Chilled dough makes shaping easier and prevents the cookies from spreading too much.
- Use Gel Food Coloring: Gel provides vibrant color without altering the dough’s texture.
Substitutions and Variations:
- Different Kisses: Use white chocolate, caramel, or peppermint kisses for a twist.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Switch the Colors: Try green food coloring for a festive holiday twist.
Make a Healthier Version:
- Use whole-wheat pastry flour for added fiber.
- Substitute some sugar with coconut sugar or a natural sweetener.
- Opt for dark chocolate kisses for less sugar and richer flavor.
Closing for Red Velvet Blossoms:
And there you have it—Red Velvet Blossoms that are as beautiful as they are delicious. These soft, chewy cookies with their decadent chocolate centers are sure to become a favorite at your holiday gatherings or anytime you’re craving something sweet and special. Let us know how yours turn out, and don’t forget to explore more o our festive baking recipes!
Frequently Asked Questions for Red Velvet Blossoms
- Can I make these ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking. - How do I store leftovers?
Store in an airtight container at room temperature for up to 5 days. - Can I freeze these cookies?
Yes, freeze the baked cookies or dough balls for up to 3 months. - What if my dough is too sticky?
Chill the dough longer or add a tablespoon of flour at a time until it’s easier to handle. - Can I use a different type of chocolate?
Absolutely! Try dark chocolate squares or even mini peanut butter cups. - What pairs well with these cookies?
Serve with hot cocoa, coffee, or a glass of cold milk. - How do I prevent the cookies from overbaking?
Remove them from the oven when the edges are set but the centers are still soft. - Can I make mini versions?
Yes, use smaller dough balls and mini chocolate kisses for bite-sized treats. - What if I don’t have food coloring?
You can skip the coloring—the cookies will still be delicious but won’t have the signature red hue. - Can I add a drizzle?
Drizzle cooled cookies with white chocolate for an elegant finish. - What’s a creative serving idea?
Arrange them on a red and white platter with sprigs of fresh mint for a festive display. - How do I ensure the kisses don’t melt?
Press the kisses into the cookies immediately after baking but avoid handling them until fully cooled.
Hershey’s Red Velvet Blossoms
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cookies:
1 1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp 1 baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 large 1 egg
2 tsp 2 vanilla extract
2 tbsp 2 milk
1 tbsp 1 red gel food coloring
- For the Topping:
1 cup 1 granulated sugar (for rolling)
24 24 chocolate kisses, unwrapped
Directions
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, milk, and red gel food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies:
- Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 8-10 minutes, or until the cookies are set but still soft. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie edges may crack slightly—that’s perfect!
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
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