Looking for a cookie recipe that’s as beautiful as it is delicious? These Red Velvet Blossoms Cookies are your new go-to. With their vibrant red color, rich cocoa flavor, and iconic Hershey’s Kiss nestled on top, they’re the perfect treat for holidays, parties, or a sweet midweek pick-me-up.
These cookies are soft, chewy, and irresistibly chocolatey—just like Pumpkin Cheesecake Cookies, another favorite among our festive desserts. Whether you’re baking a Christmas cookie tray or surprising your Valentine, these cookies will steal the spotlight.
Table of Contents
Why You’ll Love This Recipe
- Festive color & flavor – Red velvet adds a stunning pop of color and mild cocoa flavor.
- Perfect for gifting or parties – Similar to our popular Pumpkin Truffles, these cookies are made to impress.
- Easy to make – With simple ingredients and just one bowl, you’ll have them in the oven in under 15 minutes.
- Versatile – Ideal for Christmas, Valentine’s Day, birthdays, or whenever you’re craving a soft, chewy cookie.
Pair these with a festive drink like Lavender Lemonade or a cozy Pumpkin Spice Cold Brew for a full seasonal experience.
Ingredients for Red Velvet Blossoms Cookies
Here’s what you’ll need:
- 1½ cups (180g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 24–30 Hershey’s Kisses, unwrapped
- Extra granulated sugar for rolling
Helpful Tools
- Hand or stand mixer
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
How to Make Red Velvet Blossoms – Step-by-Step
- Preheat & prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in egg, milk, vanilla, and red food coloring until fully combined.
- Combine: Slowly mix in the dry ingredients until a dough forms.
- Shape: Roll dough into 1-inch balls. Roll each ball in sugar.
- Bake: Place on baking sheets and bake for 8–10 minutes.
- Add kisses: Immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Love easy bakes? You’ll also enjoy our Mini Pumpkin Bread with Cinnamon Swirl for cozy mornings or gifting.
Tips for Perfect Red Velvet Kiss Cookies
- Chill the dough if it’s sticky. It makes rolling easier.
- Use gel food coloring for a deeper red without watering down your dough.
- Unwrap kisses ahead of time so you can work quickly after baking.
- Don’t overbake. Cookies will firm up as they cool. Slightly underdone is perfect!
Variations to Try
- Swap kisses for Pumpkin Fluff Dip and pipe it in the center for a creative twist.
- Add festive sprinkles to the cookie dough before baking.
- Try white chocolate or peppermint kisses for seasonal flair.
- Want to skip the red coloring? Try making them chocolate-only for a rich twist.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 5 days.
- Freeze the dough: Roll into balls and freeze unbaked. Bake directly from frozen, adding 1–2 minutes to baking time.
- Freeze baked cookies: Let cool completely and freeze in a single layer, then store in freezer bags.
Looking for more make-ahead options? Check out our Make-Ahead Breakfast Bowls for savory meal prep ideas.
Pairing Suggestions
Pair your Red Velvet Blossoms with:
- Strawberry Cream Soda for a sweet drink
- Apple Pie Dip with Cinnamon Chips for a cookie board
- Strawberry Cloud Cake for a Valentine’s dessert trio
- Or keep it classic with a glass of cold milk!
Perfect for Holidays
Red Velvet Blossoms Cookies are a festive favorite—add them to your:
- Christmas cookie tray alongside Pumpkin Cinnamon Rolls
- Valentine’s dessert spread with Cheesecake-Stuffed Chocolate Chip Cookies
- Halloween party treats with Snake Charmers Pretzels or Halloween Brownies
Looking for even more spooky inspiration? Visit our full Halloween Dessert Collection.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate up to 48 hours. Let it soften slightly before rolling.
Can I use natural food coloring?
Yes, beet powder works, but the color won’t be as vivid.
Why are my kisses melting?
They’ll soften when pressed into hot cookies but will firm up as they cool. Don’t move them too soon.
Can I make these gluten-free?
Try a 1:1 gluten-free flour blend. Results may vary slightly.
Final Thoughts
Red Velvet Blossoms Cookies are a must-try if you love festive, chewy, chocolatey treats. They’re easy to make, beautiful to look at, and always a hit—just like our Chocolate Chip Pumpkin Pancakes.
So go ahead—bake a batch (or two), pair them with your favorite cozy drink, and watch them disappear from the cookie tray. Don’t forget to check out more dessert recipes to fill your holiday season with joy and sweetness.
Print
Red Velvet Blossoms Cookies – A Festive, Chewy Favorite
- Total Time: 25 minutes
- Yield: 24–30 cookies 1x
- Diet: Vegetarian
Description
Red Velvet Blossoms Cookies are soft, chewy red velvet cookies with a hint of cocoa, rolled in sugar and topped with a classic Hershey’s Kiss. Perfect for holidays, gifting, or anytime you want a festive chocolatey treat.
Ingredients
- 1½ cups (180g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 24–30 Hershey’s Kisses, unwrapped
- Extra granulated sugar, for rolling
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg, milk, vanilla, and red food coloring until combined.
- Combine: Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Shape: Roll dough into 1-inch balls and roll each in granulated sugar.
- Bake: Place on baking sheets and bake for 8–10 minutes.
- Add Kisses: Immediately press a Hershey’s Kiss into the center of each cookie.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chill if needed: If dough is sticky, chill for 20–30 minutes before rolling.
- Color tip: Gel food coloring gives a deeper red without thinning the dough.
- Do not overbake: Cookies should look slightly underdone for the best chewy texture.
- Storage: Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Red Velvet Blossoms Cookies, red velvet kiss cookies, Hershey kiss cookies, holiday cookies, festive red velvet cookies
