1. How do I store Hershey’s Red Velvet Blossoms Cookies?

You can store these cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be kept in the fridge for up to 7 days. To enjoy them at their best, let them return to room temperature before serving, or you can microwave them for a few seconds to warm them up.

2. Can I use different flavored Hershey's Kisses for this recipe?

Yes, absolutely! While the classic milk chocolate Hershey’s Kisses are perfect, feel free to experiment with other flavors. White chocolate, caramel-filled, or even seasonal varieties like peppermint Kisses can add a new twist to these red velvet blossom cookies, making them even more festive and fun.

3. Can I make these cookies in advance?

Yes! You can make the dough ahead of time and freeze it. Scoop the dough into balls, roll them in the red sanding sugar, and freeze them on a baking sheet. Once frozen, transfer them to a zip-lock bag and store in the freezer for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.

Hershey’s Red Velvet Blossoms Cookies – Easy Recipe

Name: Hershey’s Red Velvet Blossoms Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 7 tbsp butter (softened); 1/2 cup brown sugar; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1 large egg yolk; 1/4 tsp red food coloring gel; 1 cup all-purpose flour; 1 tbsp cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup red sanding sugar; 18 Hershey’s chocolate kisses

Description

Hershey’s Red Velvet Blossoms Cookies are a festive and delicious treat that combines the rich flavor of red velvet with a smooth Hershey’s Kiss in the center. These cookies are easy to make, soft, and chewy, making them perfect for any holiday celebration, especially Christmas or Valentine’s Day.

Ingredients

Scale

7 tbsp butter (softened)
1/2 cup brown sugar
2 tbsp granulated sugar
1 tsp vanilla extract
1 large egg yolk
1/4 tsp red food coloring gel
1 cup all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup red sanding sugar
18 Hershey’s chocolate kisses

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Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside.
In a stand mixer, cream together softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
Add the egg yolk, vanilla extract, and red food coloring gel to the butter mixture and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until the flour disappears and a dough forms.
Using a tablespoon, scoop out 18 equally sized dough balls. Roll each ball between your hands to form smooth balls.
Roll each dough ball in red sanding sugar until fully coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 minutes, or until the edges of the cookies are lightly golden.
As soon as you remove the cookies from the oven, immediately place a Hershey’s Kiss in the center of each cookie, gently pressing down.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling.

Notes

Don’t Overmix: When adding the dry ingredients, mix just until combined to keep the cookies soft and tender.
Check for Doneness: The cookies should be slightly firm around the edges but soft in the center. Keep an eye on them to avoid overbaking.
Allow the Kisses to Set: Press the Hershey’s Kisses gently but don’t push too hard. This will allow the chocolate to stay centered.
Storage: Store these cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 15 g
Sodium: 50 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 15 mg