Easy Hershey's Red Velvet Blossoms Cookies

You know those cookies that look like they came from a fancy bakery but are actually super simple to make at home? That's exactly what these Easy Hershey's Red Velvet Blossoms Cookies are. Last December, Amy saw a picture of red velvet cookies with chocolate kisses online and wouldn't stop talking about them. She kept saying, "Mom, we HAVE to make those!" So naturally, we spent a Saturday afternoon baking together.

Here's the thing about red velvet cookies – they're basically chocolate cookies with just enough cocoa to give them that signature taste, but the real magic is in the bright red color and that perfect chocolate kiss pressed right in the center. The first batch we made disappeared so fast that Bradley (who usually claims he's "not really into sweets") ate four before dinner. John walked by the cooling rack at least three times pretending he was just "checking" on them.

What I love most about this recipe is how it works for multiple occasions. We made them for Christmas, Valentine's Day, and even brought them to Amy's school party. They're festive, beautiful, and honestly taste amazing with that combination of soft red velvet cookie and smooth Hershey's chocolate. If you're looking for more holiday cookie ideas, you'll also want to check out my Christmas Blossom Cookies recipe.

The best part? These cookies come together in about 25 minutes from start to finish, and you probably have most of the ingredients in your pantry right now.

Jump to:

• Why You'll Love These Red Velvet Kiss Cookies
• Ingredients for Homemade Red Velvet Cookies
• How to Make Red Velvet Blossom Cookies
• Smart Tips for Perfect Red Velvet Thumbprint Cookies
• Storage and Make-Ahead Options
• Creative Variations to Try
• Frequently Asked Questions About Red Velvet Blossom Cookies
• Recipes You May Like
• Final Thoughts on These Red Velvet Chocolate Kiss Cookies
• Easy Hershey's Red Velvet Blossoms Cookies

Why You'll Love These Red Velvet Kiss Cookies

Let me tell you why this recipe has become one of my go-to cookies for any celebration:

• Quick and easy – From mixing bowl to oven in just 15 minutes of prep time
• Gorgeous presentation – That bright red color with the chocolate kiss makes them look professionally made
• Perfect texture – Soft and slightly chewy on the inside with just a hint of cocoa flavor
• Crowd-pleaser – I've never met anyone who didn't love these cookies (and I've made them at least a dozen times now)
• Versatile – Works beautifully for Christmas, Valentine's Day, birthdays, or any time you want something special
• Make-ahead friendly – The dough stores well in the fridge for up to 3 days

Trust me on this one, these cookies will make you look like a baking genius without requiring any fancy techniques.

Ingredients for Homemade Red Velvet Cookies

Here's what you'll need to make about 48 cookies. I always make the full batch because they disappear fast.

Dry Ingredients:

• 1 ¾ cups all-purpose flour – The base of your cookies
• ½ teaspoon baking soda – Helps them rise just enough
• ¼ teaspoon salt – Brings out all the flavors
• ¼ cup cocoa powder – Gives that subtle chocolate taste

Wet Ingredients:

• ½ cup butter, softened – Make sure it's at room temperature for easy mixing
• 1 cup sugar – Regular granulated sugar works perfectly
• 1 egg – Room temperature blends better with the butter
• 1 ½ teaspoon vanilla extract – Don't skip this, it makes everything taste better
• 1 tablespoon milk – Helps soften the dough just right
• 1 tablespoon red food coloring – This is what gives them that beautiful red velvet color

For Topping:

• 48 Hershey Kiss candies, unwrapped – Have Amy help with this part; she thinks unwrapping all the kisses is the fun part

One thing I learned from my cooking school days – using gel food coloring instead of liquid gives you a much more vibrant red color. The liquid kind works too, you'll just need to use more of it.

How to Make Red Velvet Blossom Cookies

Making these cookies is actually pretty straightforward. I've made them enough times now that I can practically do it with my eyes closed (though I don't recommend that!).

Prepare Your Workspace:

1. Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. I usually prep two baking sheets so I can rotate them while baking.

Mix the Dry Ingredients:

2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this aside. The whisking helps distribute everything evenly so you don't get pockets of baking soda in your cookies.

Cream the Butter:

3. In your stand mixer (or using a hand mixer), beat the butter on medium speed for 5 minutes. This might seem like a long time, but it's important. Scrape down the sides of the bowl, then add the sugar. Continue beating for another 5-7 minutes until the mixture is light and fluffy. This step is what gives your cookies that perfect soft texture.

Add Wet Ingredients:

4. Add the egg, vanilla extract, and red food coloring to the butter mixture. Beat until everything is evenly combined and you have a beautiful red color. The dough should look uniform with no streaks of food coloring.

Combine Everything:

5. With the mixer on low speed, gradually add the flour mixture. Beat just until everything is mixed together. Don't overmix here – you want the cookies tender, not tough.

Adjust the Consistency:

6. Slowly add the milk to the dough while the mixer runs. Add just enough to soften the dough slightly. You want it to be scoopable but not too wet. When I first made these, I added all the milk at once and the dough was too sticky – lesson learned!

Shape the Cookies:

7. Using a small cookie scoop (about 1 tablespoon), portion out the dough and roll into balls. Place them on your prepared baking sheet about 1 inch apart. They don't spread too much, so you can fit quite a few on one sheet.

Bake:

8. Bake for 8-10 minutes. Your cookies are done when they're puffed up and the edges look set. The centers might still look slightly underdone, but they'll continue cooking as they cool.

Add the Chocolate Kiss:

9. Let the cookies cool on the baking sheet for 2-3 minutes. This is important – if you try to add the kiss immediately, the cookies will fall apart. But if you wait too long, they'll be too firm to press the kiss in properly. Press one Hershey Kiss firmly into the center of each cookie while they're still warm.

Cool Completely:

10. Transfer the cookies to a wire rack and let them cool completely. Here's something that freaked me out the first time – the chocolate kisses will look like they're melting. Don't panic! Don't touch them. They'll firm back up as they cool and look perfect.

Smart Tips for Perfect Red Velvet Thumbprint Cookies

After making these cookies multiple times for various events, I've picked up some tricks that really make a difference.

Room Temperature Matters: Make sure your butter and egg are at room temperature before you start. Cold ingredients don't cream together properly, and you'll end up with dense cookies. I usually set mine out about an hour before baking.

Don't Skip the Beating Time: I know 5-7 minutes of beating the butter and sugar seems excessive, but this is what creates those air pockets that make the cookies soft and tender. Bradley timed me once to prove I was exaggerating (typical teenager), and sure enough, it really does take that long.

Use a Cookie Scoop: A small cookie scoop ensures all your cookies are the same size, which means they'll bake evenly. I learned this the hard way when my first batch had some cookies that were perfect and others that were too crispy because they were smaller.

Watch That First Batch: Oven temperatures can vary. I always watch the first batch closely and adjust the time if needed. In my Nashville kitchen, 9 minutes is perfect, but your oven might be different.

The Kiss Timing: Press the kisses in when the cookies have cooled for exactly 2-3 minutes. Set a timer if you need to. Too soon and the cookies crumble, too late and the kiss won't stick properly.

Storage and Make-Ahead Options

These red velvet cookies with Hershey kisses store beautifully, which is why I often make them a day or two before I need them.

Room Temperature Storage: Keep the cookies in an airtight container at room temperature for up to 1 week. They'll stay soft and delicious the entire time. I usually put a piece of bread in the container (Amy thinks this is weird, but it works!) to keep them extra soft.

Refrigerator Storage: If you want them to last longer, refrigerate them in an airtight container for up to 3 weeks. Just bring them back to room temperature before serving – they taste best when they're not cold.

Freezing Baked Cookies: These freeze wonderfully. Place cooled cookies in a single layer in an airtight container with parchment paper between layers. They'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Freezing Cookie Dough: You can also freeze the dough before baking. Roll the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.

Creative Variations to Try

Once you've mastered the basic recipe, here are some fun twists to try:

Different Chocolates: Swap the Hershey Kisses for Rolo candies (the caramel melts slightly and tastes amazing), peppermint kisses during the holidays, or dark chocolate kisses if you prefer less sweetness.

White Chocolate Version: Use white chocolate chips pressed into the center instead of kisses for a pretty contrast with the red cookies.

Sugar Coating: Roll the cookie dough balls in granulated sugar or red sanding sugar before baking for extra sparkle. Amy loves this version – anything that sparkles is automatically better in her book.

Cream Cheese Frosting: Instead of the chocolate kiss, top cooled cookies with a swirl of cream cheese frosting. This makes them taste more like classic red velvet cake.

Add Nuts: Mix in ½ cup of chopped pecans or walnuts to the dough for extra texture and flavor.

Frequently Asked Questions About Red Velvet Blossom Cookies

Recipes You May Like

If you loved these red velvet blossom cookies, here are some other festive cookie recipes from my kitchen that you'll definitely want to try:

• Christmas Blossom Cookies – Classic peanut butter blossoms with a holiday twist
• Gingerbread Men Cookies – Soft, chewy gingerbread cookies perfect for decorating with the kids
• Christmas Cake Mix Cookies – Super easy cookies that start with a cake mix but taste homemade

Final Thoughts on These Red Velvet Chocolate Kiss Cookies

These red velvet blossom cookies have honestly become one of my most requested recipes. Every time I make them for a party or gathering, at least two people ask for the recipe. They're the perfect combination of impressive-looking but genuinely simple to make.

What I really appreciate about this recipe is how forgiving it is. Even if you're not an experienced baker, these will turn out beautifully. The dough is easy to work with, the baking time is short, and the results always look like you spent hours in the kitchen.

Whether you're making them for Christmas, Valentine's Day, a birthday party, or just because you want something special for dessert this week, these cookies won't disappoint. They're soft, slightly chocolatey, perfectly sweet, and that Hershey Kiss on top just makes them feel extra special.

Give this recipe a try this weekend and let me know what you think! I'd love to hear if your family loves them as much as mine does. And don't forget to save this recipe on Pinterest so you can find it again when you need it!

Happy baking, and here's to making memories in the kitchen with the people you love.

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