Dessert

Hershey’s Red Velvet Blossoms Recipe

ByLana Polati November 24, 2025November 24, 2025

Introduction

Hershey’s Red Velvet Blossoms are a delightful twist on classic cookies, featuring soft red velvet dough topped with a melting Hershey’s Kiss. These festive treats come together quickly and are perfect for sharing at any gathering.

The image shows a white scalloped plate filled with round red cookies coated in red sugar crystals. Each cookie has a small round base layer with a rough cracked texture and a hollow center filled with a smooth, shiny dollop of dark brown chocolate sitting upright like a small peak. The cookies are arranged close together on the plate, which is set on a white marbled surface. Some loose red sugar granules are scattered on the surface around the plate. 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 together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
Step 3: Add the egg yolk, vanilla extract, and red food coloring gel to the creamed butter mixture. Mix until fully combined.
Step 4: Gradually add the flour, cocoa powder, baking powder, and salt. Mix just until the dry ingredients disappear into the dough.
Step 5: Using a tablespoon, scoop out 18 equally sized dough balls. Roll each ball between your palms, then roll them in the red sanding sugar to coat.
Step 6: Place the coated dough balls evenly spaced on the prepared baking sheet. Bake for 10 minutes.
Step 7: Immediately after removing the cookies from the oven, press one Hershey chocolate kiss gently into the center of each cookie.
Step 8: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
Substitute regular red food coloring gel with natural beet juice powder for a natural color option.
Make these cookies festive by using colored sanding sugar according to the holiday or event.
If you prefer, mini chocolate kisses can be used to make smaller bite-sized treats.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. Reheat gently in a microwave for a few seconds if you want the chocolate kiss slightly melty again.

How to Serve

The image shows close-up red cookies with a cracked surface covered in coarse red sugar crystals. Each cookie has one smooth, shiny, dark brown chocolate drop in the middle that stands tall with a point. The cookies are arranged closely together on a white marbled surface, and the red sugar sparkle contrasts with the deep chocolate color, making a bright and rich look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red food coloring instead of gel?

Yes, but red food coloring gel provides more vibrant color with less liquid, so you may need to adjust the amount and slightly reduce other liquids in the recipe.

Why do we add sanding sugar on top of the dough balls?

Rolling the dough in red sanding sugar adds a sparkly, crunchy texture to the outside of the cookies, making them more festive and visually appealing.