Hershey’s Red Velvet Blossoms Cookies are Epic Wow Cozy 7.

Hershey’s Red Velvet Blossoms Cookies are my go-to weeknight crowd-pleaser. As a home cook and writer, I chase desserts that sparkle without fuss. From pantry staples to a quick 25-minute bake, I savor those wins. They glow with red hue, soft centers, and a kiss crown that wows. Perfect for Valentine’s Day, Christmas, or a festive impulse bake when time runs short.

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what make this Hershey’s Red Velvet Blossoms Cookies special

I’m a home cook who loves desserts that sparkle without a long to-do list. Hershey’s Red Velvet Blossoms Cookies are the kind of treat I reach for on busy nights. They shine with a bold red color, thanks to gel coloring, and bake to a soft, chewy center that hides a shy little kiss crown on top. The contrast of crackly sugar coating with a fudgy crumb feels festive yet homey, like a party in a cupcake liner. It’s all in the balance—color, texture, and that classic Hershey’s Kiss finish—that makes them feel special without the fuss. They come together fast, which is music to a mom’s calendar. And if you’re sharing, they pack a punch in a single bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (plus extra for rolling)
• 1 large egg
• 1 tbsp milk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel preferred)
• 18 Hershey’s Kisses, unwrapped

Notes: For vibrant color, gel coloring works best. You can refrigerate the dough briefly for easier shaping. The bottom-of-article print version will list exact quantities for quick printing.

How to Make Hershey’s Red Velvet Blossoms Cookies

Preparation and pan prep

For Hershey’s Red Velvet Blossoms Cookies, I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment. This little setup keeps the cookies from sticking and helps them bake evenly. The kitchen fills with cocoa and red color as the pan warms, hinting at the festive cookies to come.

Mix dry ingredients

In a medium bowl, I whisk together flour, cocoa powder, baking soda, and salt until evenly combined. This keeps the red velvet batter from streaking and ensures a uniform rise. Set the mixture aside so it waits patiently for its turn.

Cream butter and sugar

In a large bowl, I cream the butter and sugar until light and fluffy. Then I beat in the egg, milk, vanilla, vinegar, and red coloring until the mixture looks glossy and bright. The batter comes alive in color and texture—soft, not oily.

Incorporate dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. It should be easy to roll but not sticky, like playdough for grown-ups.

Bring the dough together

Scrape the bowl as needed and knead gently with your spoon until the dough comes together in a cohesive ball. If it’s a little sticky, a dusting of flour helps, but don’t overwork it.

Roll in sugar

Roll dough into 1-inch balls and then coat each in granulated sugar for a crackly, festive exterior. The sugar shards crackle with every bite, hinting at the soft center inside.

Bake to perfection

Place the dough balls about 2 inches apart on the prepared sheet, then bake 8–10 minutes. Look for edges that look set but centers that stay soft for that chewy bite. Don’t rush this—timing is everything for a glossy finish.

Crown with a Kiss and cool

Immediately press a Hershey’s Kiss into the center of each cookie after removing from the oven. Let them cool completely on the sheet or a rack before storing. The result is a chewy center, a glossy crown, and a celebration-ready red hue.

Tips for Success

• For a deeper red, use gel coloring. Add color gradually to Hershey’s Red Velvet Blossoms Cookies.
• Do not overbake. Centers stay soft and chewy. Keep a glossy crown. Better to err on the underbake side.
• Roll in granulated sugar for a crisp exterior. Let the sugar crackle with each bite.
• If the dough is too soft, chill 15–20 minutes. This makes shaping easier.
• Print-friendly version at the bottom lists exact quantities. It also covers bake times for Hershey’s Red Velvet Blossoms Cookies.

Equipment Needed

• Mixing bowls (two medium) — alternative: one large plus one small
• Electric mixer or sturdy whisk — alternative: manual whisk
• Measuring cups and spoons — alternative: kitchen scale
• Baking sheet — alternative: rimmed pan
• Parchment paper or silicone mat — alternative: nonstick spray
• Cooling rack — alternative: elevated rack or clean plate

Variations

While Hershey’s Red Velvet Blossoms Cookies shine as written, a few simple swaps let you tailor them to taste, diet, or mood—and still keep the crown of chocolate kisses. I’ve used these tricks myself when pantry items are missing or guests have allergies, and they work with the same festive flair.

• Dairy-free: swap in vegan butter and a flax egg substitute to keep the soft centers.
• Gluten-free: use a 1:1 gluten-free flour blend designed for cookies; you may need a splash more milk.
• Extra chocolate: fold in 1–2 tablespoons mini chocolate chips into the dough.
• White chocolate twist: use white chocolate chips in place of, or with, the Kiss.
• Spice up: add a pinch of cinnamon or espresso powder to the dry mix for depth.

Why You’ll Love This Hershey’s Red Velvet Blossoms Cookies

I love a treat that wows with little effort. These cookies deliver a festive wow, perfect for busy moms and professionals who want high-impact baking without long prep. Hershey’s Red Velvet Blossoms Cookies come together in a snap, with a bold red hue.

I’ve found they store well and travel neatly for gifts or potlucks, fitting real-life schedules. Hershey’s Red Velvet Blossoms Cookies are a crowd-pleaser.

Serving Suggestions

• Serve with cold milk or cocoa.
• Plate with a dusting of powdered sugar and a mint sprig for holiday flair.
• Pair with coffee or a festive sparkling beverage for gatherings.

I love how these Hershey’s Red Velvet Blossoms Cookies disappear at gatherings. A simple glass of milk completes the bite. And a mint sprig adds a fresh pop to your holiday table.

Make-Ahead Magic: Storing and Freezing Hershey’s Red Velvet Blossoms Cookies

I love planning ahead with Hershey’s Red Velvet Blossoms Cookies when life gets busy. Dough can be made, then chilled up to 24 hours.

I store baked cookies in an airtight container at room temp for up to four days. For longer storage, I freeze baked cookies for up to three months. Tips: Freeze on a sheet first, then transfer to a bag to keep shapes.

If you freeze dough, scoop 1-inch balls and lay them on a baking sheet. Freeze until firm, then transfer to a resealable bag. We bake from frozen; add 2–3 minutes to the usual time.

When baking from frozen, start with the same 8–10 minutes, then check for set edges.

For gifting, I layer cooled cookies in tins with tissue and a note. Hershey’s Red Velvet Blossoms Cookies travel really well for gifts. Reheat briefly in a 300°F oven to restore softness.

FAQs

Can I make these ahead of time for a party? Yes, I often prep the dough for Hershey’s Red Velvet Blossoms Cookies ahead, refrigerate, and bake just before serving. The dough chills well, and my cookies stay soft in the center when not overbaked, which means you can assemble in advance and finish with a quick bake right before guests arrive.

How do I keep the red color vibrant after baking? In my kitchen, gel coloring gives the deepest red for Hershey’s Red Velvet Blossoms Cookies. I avoid overmixing once the color is added to keep the hue bright and glossy instead of fading.

Can I substitute butter with oil? I love the flavor of butter in Hershey’s Red Velvet Blossoms Cookies, but if you must, use an equal amount of a neutral oil and adjust moisture. The cookies may spread more, so chill the dough a bit longer to keep their shape.

How many cookies does this recipe yield? This batch yields 18 cookies, a perfect dozen-and-a-half for sharing or gifting with a quick wave of frosting sugar on top.

Final Thoughts

These Hershey’s Red Velvet Blossoms Cookies are a celebration in a bite. I love how color, aroma, and texture come together with minimal fuss. The soft centers, sugar-crack exterior, and chocolate crown make me feel like a magician of weeknight baking.

The best part is the make-ahead magic. I can chill the dough or bake a tray to stash for last-minute cravings. Either way, these cookies travel well to potlucks and gifts, spreading joy with a simple kiss of chocolate.

I hope you try them soon and feel the same warm rush I do. Hershey’s Red Velvet Blossoms Cookies bring color and comfort to our table.

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