Name: Easy Hershey’s Red Velvet Blossoms Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 7 tbsp butter (salted or unsalted, 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 chocolate kisses

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The aroma of freshly baked cookies wafts through the kitchen, wrapping you in a warm embrace. Imagine biting into one of these delicate, vibrant red velvet blossoms, their soft texture beautifully contrasting with the rich, melty Hershey’s chocolate kiss nestled in the center. The bright red color is so cheerful, making them perfect for any festive occasion, whether it’s a holiday gathering or simply a day when you need a little pick-me-up.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Hershey’s Red Velvet Blossoms Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Hershey’s Red Velvet Blossoms Cookies

Easy Hershey’s Red Velvet Blossoms Cookies

Growing up, the highlight of my childhood was always the baking sessions with my grandma. We’d create delightful treats, but there was something magical about red velvet cookies that made our kitchen feel extra special. Now, every time I make these Easy Hershey’s Red Velvet Blossoms Cookies, I’m transported back to those joyful moments, surrounded by laughter and love.

If you’re ready to add a splash of color and flavor to your baking routine, let’s dive in and create these delightful cookies together!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 10 minutes of baking, you’ll have these cookies ready in no time.
Irresistible Flavor: The combination of cocoa and sweetness creates a heavenly bite that’s undeniably satisfying.
Eye-Catching Appeal: Their bright red hue and chocolatey center make them a hit at parties and gatherings.
Flexible Serving: Perfect for snacking, gift-giving, or as a festive treat during holidays.
Diet-Friendly Options: Easily adaptable for gluten-free flour if you’re catering to dietary restrictions.

Ingredients You’ll Need

7 tbsp butter (salted or unsalted, softened): Provides moisture and richness; make sure it’s softened for easy creaming, as cold butter doesn’t blend well.
1/2 cup brown sugar: Adds a deep sweetness and helps keep the cookies chewy. Light or dark both work wonderfully.
2 tbsp granulated sugar: Balances the molasses flavor of brown sugar and helps achieve a crisp edge.
1 tsp vanilla extract: A splash of vanilla enhances the overall flavor profile, making your cookies extra delicious.
1 large egg yolk: The richness from the yolk contributes to the soft texture; avoid using the white here to keep the cookies chewy.
1/4 tsp red food coloring gel: Elevates the vibrant hue; gel food coloring is more concentrated and effective than liquid.
1 cup all-purpose flour: The base of your cookie dough; you can substitute it with gluten-free flour for a suitable version.
1 tbsp cocoa powder: Adds a subtle chocolate flavor, balancing the sweetness.
1/2 tsp baking powder: Helps the cookies rise slightly, ensuring they have a light and airy texture.
1/4 tsp salt: Balances the sweetness and enhances flavor; don’t skip this!
1/4 cup red sanding sugar: Gives the cookies a lovely, sparkly finish; you could also use regular sugar or colored sugar.
18 Hershey chocolate kisses: The delightful chocolate center that makes each cookie so special; unwrapped and ready to melt!

How to Make Easy Hershey’s Red Velvet Blossoms Cookies

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). While it’s heating, line a large baking sheet with parchment paper—a must for easy clean-up and preventing cookies from sticking.

Cream Together: In a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat these ingredients together until the mixture is smooth and creamy, which typically takes about 2-3 minutes. The sugars should be well incorporated, creating a fluffy base.

Add Wet Ingredients: Into the creamed mixture, add the egg yolk, vanilla extract, and red food coloring gel. Mix until everything is well combined. The batter should take on a lovely rich red hue — goodness, it looks good enough to eat already!

Combine Dry Ingredients: Slowly sift in the all-purpose flour, cocoa powder, baking powder, and salt. Mix until just combined; be careful not to over-mix as this can lead to tough cookies. You’ll want to see the dry ingredients disappear into the red dough!

Shape the Cookies: Using a tablespoon, scoop out 18 equally sized portions of the cookie dough. Roll each portion into a ball using your hands and then roll them in red sanding sugar, giving them a charming, festive appearance.

Bake to Perfection: Place the rolled cookie balls on your prepared baking sheet, spacing them out to allow for spreading. Bake in the preheated oven for about 10 minutes or until the edges are set and just beginning to crack. You want the centers to look slightly soft still!

Top with Kisses: Right after you pull them from the oven, gently press a Hershey’s chocolate kiss into the center of each cookie. It’s the best part — the chocolate melts just a little and harmonizes perfectly with the cookie. Allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Storing & Reheating

To store your Easy Hershey’s Red Velvet Blossoms Cookies, keep them in an airtight container at room temperature for up to 5 days. If you prefer chilling them, you can refrigerate them for about a week. For longer storage, freeze the cookies for up to three months in a freezer-safe container. When you’re ready to enjoy a cookie, simply reheat it in the microwave for about 10-15 seconds. Just note that the texture may change slightly with freezing, but a quick warm-up restores their charm!

Chef’s Helpful Tips

Make sure your butter is at room temperature for easy creaming; it should feel soft but not greasy.
Avoid over-mixing the dough after adding in the flour to maintain the cookie’s tender texture.
Don’t rush in adding the chocolate kisses; pressing them in while the cookies are hot ensures a smoother melt.
If you’re short on time, you can chill the dough for about 10 minutes in the fridge to help with shaping and rolling.
For an extra touch, consider drizzling melted chocolate over cooled cookies for a delightful finish.

The fun and flavor of these Easy Hershey’s Red Velvet Blossoms Cookies are hard to resist! Gather your ingredients, put on your favorite apron, and let the joy of baking whisk you away. As you share these delightful treats, you’ll not only indulge in their sweet flavor but also create memories that last.

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend you choose has xanthan gum included, as this helps to mimic the texture of traditional flour, resulting in chewy and delicious cookies.

How do I store leftover cookies?

Store your Easy Hershey’s Red Velvet Blossoms Cookies in an airtight container at room temperature for up to 5 days. For longer shelf life, freeze them for up to 3 months. Simply pop them in the microwave for a quick warm-up whenever you crave one.

Can I freeze the cookie dough?

Yes! You can freeze unbaked cookie dough balls. Just shape them, roll in sanding sugar, and place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.

What can I use instead of egg yolk?

If you’re looking for an egg-free option, you can substitute the yolk with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes, allowing it to gel before adding it to the dough.