There’s something magical about Easy Hershey’s Red Velvet Blossoms Cookies. They’re soft, sweet, and sparkly like little edible hugs perfect for Valentine’s Day, Christmas cookie trays, or just because. You’ll love how quickly they come together and how pretty they look with that glittery red sugar and classic chocolate kiss.
Table of Contents
Why You’ll Crave These Red Velvet Blossoms
These cookies are everything a cookie should be chewy edges, tender centers, and that iconic pop of a Hershey’s Kiss right on top. Easy Hershey’s Red Velvet Blossoms Cookies are a dream for busy bakers. They’re small-batch, quick to whip up, and don’t even need a mixer. It’s the kind of recipe that makes you feel like a kitchen hero without breaking a sweat.
Want a cookie tray that steals the show? Pair these with these chewy gingerbread men cookies for a festive mix of color and flavor.
Ingredients You’ll Need
7 tablespoons butter, softened
½ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
¼ teaspoon red food coloring gel
1 cup all-purpose flour
1 tablespoon cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
¼ cup red sanding sugar
18 Hershey’s Kisses (classic or white chocolate)
That red sanding sugar gives Easy Hershey’s Red Velvet Blossoms Cookies their signature sparkle. If you don’t have it, pink or white sanding sugar works beautifully too.
How to Make Red Velvet Blossom Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper
In a medium bowl, mix the butter, brown sugar, and granulated sugar until light and creamy
Add the egg yolk, vanilla, and red food coloring and stir until the color is fully blended
Sift in the flour, cocoa powder, baking powder, and salt. Stir just until you have a soft dough
Scoop out 1-tablespoon-sized balls, roll them between your hands, then coat each one in red sanding sugar
Place them on the baking sheet and bake for 10 minutes — they should be puffed and lightly set
As soon as they’re out of the oven, gently press a Hershey’s Kiss into the center of each cookie
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack
This small-batch of Easy Hershey’s Red Velvet Blossoms Cookies is perfect when you want something sweet and cozy without a ton of cleanup.
Looking for more fun baking day ideas? These easy peanut butter blossoms are another quick classic you’ll want in your cookie jar.
Tips and Easy Swaps
If you don’t have red sanding sugar, try pink, white, or even gold for a glam twist
White chocolate kisses give these cookies a creamy, sweet finish that tastes like a red velvet cupcake with frosting
Want more cookies? Just double the batch — the dough holds up great
Make sure not to overbake. You want these cookies to stay soft and pillowy in the middle
How to Store Them
Store Easy Hershey’s Red Velvet Blossoms Cookies in an airtight container at room temp for up to 3 days
For longer storage, refrigerate up to 7 days. Just let them come to room temp or warm slightly before serving
You can also freeze baked cookies for up to 2 months. They thaw beautifully
Planning a sweet and savory holiday table? Don’t miss these reindeer cheese balls they’re just as cute and crowd-pleasing
FAQ
Can I freeze the dough or baked cookies?
Yes! Freeze unbaked dough balls or baked Easy Hershey’s Red Velvet Blossoms Cookies for up to 2 months
Do these taste more like chocolate or vanilla?
They’ve got a light cocoa flavor balanced with buttery vanilla. A little of both
How can I make these gluten-free?
Just use a 1:1 gluten-free baking flour blend. Everything else stays the same
Easy Hershey’s Red Velvet Blossoms Cookies are the kind of bake-on-a-whim recipe you’ll turn to again and again. They’re pretty, cozy, and incredibly easy. Whether it’s Valentine’s, a cookie exchange, or just a Tuesday night treat, they hit the sweet spot.
Follow us on Pinterest for more sweet holiday fun or hang out with us on Facebook for weekly kitchen inspiration
Easy Hershey’s Red Velvet Blossoms Cookies
Equipment
- baking sheet Line with parchment paper
- Mixing bowls For dry and wet ingredients
- Measuring spoons & cups For accuracy
- Wire rack For cooling cookies
Ingredients
- 7 tablespoons butter, softened
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1/4 teaspoon red food coloring gel
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup red sanding sugar
- 18 Hershey’s Kisses (classic or white chocolate)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg yolk, vanilla, and red food coloring and stir until fully blended.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir just until a soft dough forms.
- Scoop 1-tablespoon-sized balls, roll them in red sanding sugar, and place them on the prepared sheet.
- Bake for 10 minutes or until puffed and lightly set.
- Press a Hershey’s Kiss into the center of each cookie right after baking. Cool for 10 minutes before transferring to a wire rack.