I first made these red velvet blossoms for a last-minute classroom party and watched them disappear faster than I could plate them. They’re soft, subtly cocoa-flavored red cookies rolled in sparkle sugar with a warm Hershey’s Kiss pressed into the center. Simple to pull together, festive to look at, and perfect for holidays, bake sales, or anytime you want a nostalgic, crowd-pleasing cookie.
Why you’ll love this dish
These cookies hit a sweet spot: quick to make, visually striking, and reliably kid-approved. The recipe uses pantry-friendly ingredients and a small batch size (18 cookies), so it’s great when you want treats without committing to hours of baking.
- Fast: from mixing to cooling in about 30–40 minutes.
- Minimal fussy technique: no chilling or complicated shaping.
- Crowd-pleasing center: a classic Hershey’s Kiss gives a melty, chocolatey surprise.
- Perfect for holidays: the red sanding sugar and glossy red dough make them ideal for Valentine’s Day, Christmas, or themed parties.
“A holiday staple at my house — pretty, quick, and the kids love finding the chocolate in the middle.” — a happy baker
How this recipe comes together
Quick overview: cream butter and sugars until light. Add the egg yolk, vanilla, and gel color for the red hue. Stir dry ingredients (flour, cocoa, baking powder, salt) into the wet mix just until combined. Roll into even balls, coat in sanding sugar, and bake until the edges are set. Immediately press an unwrapped Hershey’s Kiss into each warm cookie so it nests into the center as the cookie cools.
This short roadmap helps you plan: set up your baking sheet, have the sanding sugar in a shallow bowl, and unwrap the Kisses before the cookies come out of the oven so you can press them quickly.
What you’ll need
- 7 tablespoons butter, softened (use unsalted; if using salted, reduce added salt)
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature (or pasteurized yolk if concerned about raw egg)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon red gel food coloring (gel keeps dough from getting too wet)
- 1 cup all-purpose flour (spoon and level for accuracy)
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup red sanding sugar (for sparkle; substitute colored granulated sugar if needed)
- 18 Hershey’s Chocolate Kisses, unwrapped
Substitution notes: swap the butter for an equal amount of dairy-free stick margarine for a vegan-ish version, but use a vegan chocolate Kiss to keep it dairy-free. For gluten-free, use a 1:1 gluten-free flour blend.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg yolk, vanilla, and red gel food coloring. Mix until evenly colored and combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture. Stir gently just until the dough comes together — avoid overmixing.
- Divide the dough into 18 equal pieces and roll each into a ball (a tablespoon or small cookie scoop helps).
- Pour the red sanding sugar into a shallow bowl and roll each dough ball until coated. Place the balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes, or until the cookie edges are set but the centers are still soft.
- Immediately after removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie. Hold it for a second so it sinks slightly into the warm cookie. Let cookies cool on the sheet until the kisses set.
How to serve
Serving suggestions
Serve these blossoms on a simple platter lined with parchment or do-tiered trays for parties. Pair ideas:
- With a glass of cold milk or hot cocoa for a classic combo.
- Arrange alongside other small cookies (shortbread, thumbprints) for a holiday cookie tray.
- Top a dessert table with edible greenery or heart-shaped confetti for festive presentation.
- For a grown-up touch, serve with espresso or a milk-based coffee drink — the kiss’s chocolate complements bold coffee flavors.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: If your room is warm or you used a softer chocolate, refrigerate in an airtight container for up to 7 days. Note refrigeration can slightly firm the cookie; bring to room temp before serving.
- Freezing: Freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time. You can also freeze baked cookies (without kisses) for up to 2 months; thaw and press fresh Kisses in after warming slightly.
- Food safety: Because this recipe uses an egg yolk, avoid eating raw dough. Use pasteurized egg products if you’re concerned about salmonella or serving to pregnant people, infants, or immunocompromised guests.
Pro chef tips
- Use gel food coloring for a bold red without adding extra liquid. Liquid red color can thin the dough and affect texture.
- Don’t overmix after adding flour. Overworking gluten makes cookies tough.
- Even balls bake more consistently. Use a tablespoon measure or small cookie scoop for uniform cookies.
- Unwrap Kisses ahead of time and keep them at room temperature for easy pressing. If the chocolate is very cold, it might crack; if it’s too warm, it will melt excessively.
- If cookies spread too much, chill the dough for 15–30 minutes before rolling and coating.
- For a neater finish, gently press the Kiss using the back of a small spoon covered with parchment so you don’t burn your fingers.
Creative twists
- White Chocolate Kiss: Use white chocolate kisses and swap red sanding sugar for green for a Christmas twist.
- Peppermint: Press a peppermint Kiss and add a drop of peppermint extract to the dough.
- Nutty center: Replace Kisses with Rolo or caramel bite for gooey centers (watch for messy melting).
- Gluten-free: Use a 1:1 gluten-free flour and add 1/8 teaspoon xanthan gum if your blend lacks it.
- Vegan: Use vegan butter, a flax “yolk” (1 tbsp flaxseed meal + 3 tbsp water cooked down to egg-like thickness — not exact but workable), and dairy-free chocolate.
- Mini blossoms: Make smaller cookies (use a teaspoon scoop) and bake 7–9 minutes for bite-size party favors.
Common questions
Q: Can I use a whole egg instead of just an egg yolk?
A: Yes — using a whole egg will add a bit more lift and moisture. The texture becomes slightly cakier. If you want the original texture, stick to the single yolk.
Q: Why didn’t my Kiss stay centered or sank completely?
A: Press the Kiss right after the cookies come out while the center is still soft. If cookies are overbaked and firm, the Kiss won’t adhere. Also, if the chocolate is very warm it can sink — room-temperature Kisses work best.
Q: Can I make the dough ahead of time?
A: Yes. Dough balls can be refrigerated for 24 hours for flavor development. For longer storage, freeze dough balls, then bake from frozen with an extra 1–2 minutes.
Q: How can I get a deeper red without affecting flavor?
A: Use concentrated gel or powdered color. Adding more cocoa will affect color and flavor, so stick to the small cocoa amount in the recipe and boost color with gel food coloring.
Q: Are these safe for kids because of the raw egg yolk?
A: The cookie dough is cooked in the oven, so the final product is safe. However, if you plan to taste raw dough, use pasteurized egg yolk to avoid risk. Also, avoid serving raw dough to pregnant people or immunocompromised guests.
Conclusion
These red velvet blossoms are an easy, festive treat that combine a tender, cocoa-tinged cookie with a classic Hershey’s Kiss center — ideal for holidays, school events, or a cozy dessert. For a version with step-by-step photos and extra notes, check Easy Hershey’s Red Velvet Blossoms Cookies – Lifestyle of a Foodie. If you want another trusted variation and troubleshooting tips, see Red Velvet Kiss Cookies (Blossoms) – Sally’s Baking.
Red Velvet Blossoms
Ingredients
Cookie Ingredients
- 7 tablespoons butter, softened Use unsalted; reduce added salt if using salted.
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature Use pasteurized yolk if concerned about raw egg.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon red gel food coloring Gel keeps dough from getting too wet.
- 1 cup all-purpose flour Spoon and level for accuracy.
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup red sanding sugar For sparkle; substitute colored granulated sugar if needed.
- 18 Hershey’s Chocolate Kisses, unwrapped
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg yolk, vanilla, and red gel food coloring. Mix until evenly colored and combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture. Stir gently just until the dough comes together — avoid overmixing.
- Divide the dough into 18 equal pieces and roll each into a ball.
- Pour the red sanding sugar into a shallow bowl and roll each dough ball until coated. Place the balls on the prepared baking sheet about 2 inches apart.
Baking
- Bake for 10 minutes, or until the cookie edges are set but the centers are still soft.
- Immediately after removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie and hold it for a second so it sinks slightly.
- Let cookies cool on the sheet until the Kisses set.
