Hershey’s Red Velvet Blossoms Recipe

Introduction

These 5-Ingredient Red Velvet Blossoms are the ultimate easy no-bake cookies. With a rich red velvet flavor and a creamy Hershey’s Kiss center, they come together in minutes for a festive treat. For another simple, crowd-pleasing dessert, try the Caramel Chocolate Crunch Bars Recipe.

Ingredients

These easy Hershey’s Red Velvet Blossoms Cookies combine a soft, cocoa-kissed dough with a festive red hue and a sweet chocolate center for a treat that’s as delightful to look at as it is to eat.

• 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 (or liquid, as needed)
• 1 cup AP flour (all-purpose flour)
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup red sanding sugar (for rolling)
• 18 Hershey chocolate kisses (unwrapped)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined process makes these Easy Hershey’s Red Velvet Blossoms Cookies about 20% faster than similar recipes from scratch.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients & Tools

Gather all your ingredients: cake mix, oil, eggs, powdered sugar, and Hershey’s Kisses. Ensure your butter or cream cheese is at room temperature for proper blending. Pre-measure everything to streamline the baking process.

Step 2 — Mix the Dough

In a large bowl, combine the red velvet cake mix, eggs, and oil (or the butter/cream cheese mixture). Stir until a thick, cohesive dough forms and no dry streaks remain. Avoid overmixing, as this can make the cookies tough.

Step 3 — Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial—it firms up the dough, making it easier to roll and preventing the cookies from spreading too thin in the oven.

Step 4 — Shape & Coat the Dough Balls

Preheat your oven to 375°F (190°C). Roll the chilled dough into 1-inch balls. Roll each ball generously in powdered sugar until fully coated. Place the balls 2 inches apart on a parchment-lined baking sheet.

Step 5 — Bake to Perfection

Bake for 8–10 minutes. The cookies are done when the edges are set and the tops are slightly cracked. They will still look soft in the center—this is normal. Overbaking will dry them out.

Step 6 — Press in the Kisses

Immediately upon removing the baking sheet from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The heat will slightly melt the chocolate, helping it adhere. Let the cookies cool on the sheet for 5 minutes before transferring.

Step 7 — Cool Completely & Serve

Transfer the cookies to a wire rack to cool completely. The powdered sugar coating will set, and the chocolate will firm up. For the best texture and flavor, allow these Easy Hershey’s Red Velvet Blossoms Cookies to cool fully before serving.

Nutritional Information

Calories	125 kcal
Protein	1.5 g
Carbohydrates	17 g
Fat	6 g
Fiber	0.5 g
Sodium	85 mg

Note: Estimates are per cookie and based on typical ingredients and serving size for these Easy Hershey’s Red Velvet Blossoms Cookies. Actual values may vary.

Healthier Alternatives

These easy Hershey’s Red Velvet Blossoms Cookies are wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing that classic red velvet charm.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored or vanilla whey/casein protein powder. This adds a protein boost and creates a slightly denser, fudgier texture.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 gluten-free baking blend or a mix of almond and coconut flour. Note that almond flour may require an extra egg white for binding.
• Greek Yogurt for Butter — Replace half the butter with an equal amount of plain, full-fat Greek yogurt. This reduces saturated fat and adds moisture and a subtle tang that complements the red velvet flavor.
• Dairy-Free Butter & Milk — Use a high-quality plant-based butter stick and unsweetened almond or oat milk to make these easy Hershey’s Red Velvet Blossoms Cookies completely dairy-free.
• Natural Sweeteners — Substitute the granulated sugar with monk fruit sweetener or erythritol for a lower-glycemic option. The flavor remains sweet and neutral.
• Unsweetened Cocoa & Beet Powder — Use natural, unsweetened cocoa powder and enhance the red color with a teaspoon of beet powder instead of relying solely on liquid food coloring.
• Low-Sodium Baking Powder — If monitoring sodium, simply ensure your baking powder is aluminum-free and labeled as low-sodium, which is often available in health food stores.
• Dark Chocolate Kisses — For a richer, slightly less sweet finish, top your cookies with dark chocolate Hershey’s Kisses, which often have a higher cocoa content and less sugar.

Serving Suggestions

• Pair these festive Easy Hershey’s Red Velvet Blossoms Cookies with a cold glass of milk for a classic treat, or serve alongside a cup of hot coffee or cocoa to balance the rich chocolate flavor.
• Create a stunning holiday dessert platter by arranging these red cookies with white-frosted sugar cookies and chocolate crinkle cookies for a visually striking red, white, and brown color scheme.
• For a special occasion like Valentine’s Day or Christmas, dust the platter with a light sprinkle of powdered sugar or edible glitter to make the red velvet color and Hershey’s Kisses truly pop.
• Serve them slightly warm so the chocolate kiss is delightfully soft, making them an irresistible finale to a family dinner or a cozy movie night.
• Package these easy Hershey’s Red Velvet Blossoms Cookies in clear cellophane bags tied with a ribbon for a heartfelt homemade gift that showcases their beautiful color and signature kiss.
• For an elegant plating tip, place a single cookie on a small white dessert plate with a drizzle of vanilla cream cheese frosting or a few fresh raspberries on the side.

Their vibrant color and iconic shape make these cookies a standout for any gathering, from casual potlucks to festive holiday parties.

Common Mistakes to Avoid

• Mistake: Overmixing the dough, which develops gluten and leads to tough, dense cookies. Fix: Mix just until the dry ingredients are incorporated; a few streaks of flour are okay.
• Mistake: Using cold butter or eggs, which prevents proper creaming and aeration. Fix: Ensure all dairy ingredients are at true room temperature (about 70°F) for a light, tender crumb.
• Mistake: Skipping the chilling step, causing cookies to spread too thin and lose their shape. Fix: Chill the dough for at least 1 hour; this solidifies the fat for a thicker, chewier cookie.
• Mistake: Overbaking, which dries out the cookies and dulls the vibrant red velvet color. Fix: Bake just until the edges are set; the centers will look soft but will firm up as they cool.
• Mistake: Pressing the Hershey’s Kisses in too early or too hard, causing them to melt into a messy puddle. Fix: Press each kiss gently into the center immediately after baking, while the cookie is still hot and pliable.
• Mistake: Using expired or clumpy cocoa powder, which can impart a stale flavor and uneven color. Fix: Sift your cocoa powder with the flour to ensure a smooth, lump-free batter and rich taste.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much. Fix: Use the spoon-and-level method for accurate measurement to avoid a dry, crumbly dough.
• Mistake: Placing cookies on a hot baking sheet for subsequent batches, causing immediate spread. Fix: Always use a cool, room-temperature baking sheet or line with fresh parchment paper for each batch.
• Mistake: Storing cookies with the kisses still soft, leading to smudged chocolate and sticky cookies. Fix: Allow cookies to cool completely until the chocolate has fully reset before stacking or storing.

Storing Tips

• Fridge: Store cooled cookies in an airtight container for up to 5 days. Refrigeration helps maintain the vibrant red velvet color.
• Freezer: Place cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature.
• Reheat: For a warm, fresh-baked taste, reheat cookies in a 300°F oven for 5-8 minutes or in the microwave for 10-15 seconds. Ensure reheated cookies reach an internal temperature of at least 165°F for food safety.

For best results, store your Easy Hershey’s Red Velvet Blossoms Cookies away from direct sunlight and strong odors to preserve their rich chocolate flavor and soft texture.

Conclusion

These Easy Hershey’s Red Velvet Blossoms Cookies are a festive, chocolatey treat perfect for any occasion. We hope you love making them as much as we do! If you try this recipe, please leave a comment and rating. For more delicious cookie ideas, check out our Coconut Macaroon Blossoms Recipe or Sweetened Condensed Milk Snowball Cookies Recipe. Don’t forget to subscribe for more easy dessert recipes!

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FAQs

Can I make these Easy Hershey’s Red Velvet Blossoms Cookies ahead of time?

Yes, you can prepare the dough in advance. Simply wrap it tightly and refrigerate for up to 3 days. For best results, press the Hershey’s Kiss into the warm cookies immediately after baking for that classic blossom look.

What can I use if I don’t have a Hershey’s Kiss for the center?

If you’re out of Hershey’s Kisses, a chocolate star, a Rolo, or a small dollop of frosting make good substitutes. The recipe for Easy Hershey’s Red Velvet Blossoms Cookies is flexible, but the signature kiss gives the perfect finish.

Why are my cookies spreading too much or not turning out soft?

Overly soft dough or a warm baking sheet can cause excess spreading. Ensure your dough is properly chilled before baking. Also, avoid overmixing to keep these Easy Hershey’s Red Velvet Blossoms Cookies tender and cake-like.