Dessert

Hershey’s Red Velvet Blossoms Recipe

ByIsabella Vance November 23, 2025November 23, 2025

Introduction

Hershey’s Red Velvet Blossoms are soft, rich cookies with a hint of cocoa and a festive red color. Topped with a classic chocolate kiss, these treats are perfect for holidays or any special occasion.

A white scalloped plate is filled with round red cookies coated in red sugar crystals, each with a single smooth, dark brown chocolate kiss pressed into the center creating a small pointed peak; the cookies have a slightly cracked texture and are closely packed together, set on a white marbled surface with a few red sugar crystals scattered around. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
Step 2: In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth. Add the egg yolk, vanilla extract, and red food coloring and mix until fully combined.
Step 3: Add the flour, cocoa powder, baking powder, and salt to the mixture. Mix just until the dry ingredients are fully incorporated and the dough comes together.
Step 4: Using a tablespoon, scoop out 18 equal portions of dough. Roll each portion between your palms to form balls, then roll the balls in the red sanding sugar.
Step 5: Place the coated cookie balls evenly spaced on the prepared baking sheet. Bake for 10 minutes.
Step 6: As soon as the cookies come out of the oven, gently press a Hershey chocolate kiss into the center of each cookie.
Step 7: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a deeper red color, add a bit more red food coloring gel, but avoid adding too much to keep the dough texture intact.
Use salted butter for a slightly savory balance or unsalted if you prefer better control over saltiness.
Try rolling the cookie dough balls in powdered sugar instead of sanding sugar for a different look and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies without the chocolate kisses and add fresh kisses after thawing. To reheat, warm briefly in the oven at 300°F for a few minutes to soften.

How to Serve

The image shows several round cookies with a rough textured red outer layer, arranged closely together on a white marbled surface. Each cookie has two layers: the bottom is a deep red cookie with a coarse crumbly texture, some showing slight cracks, and the top layer is a smooth, glossy, chocolate-colored Hershey's kiss placed in the center of each cookie, creating a strong contrast. The cookies are uniform in size, filling the frame in a neat grid pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is preferred because it provides a more vibrant color without adding extra liquid, which can affect the dough consistency.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon or a hand mixer. Just be sure to cream the butter and sugars well for a smooth texture before adding the rest of the ingredients.