Easy Hershey’s Red Velvet Blossoms Cookies are a delightful twist on a classic, combining the iconic Hershey’s Kiss with the irresistible allure of red velvet cake, making them perfect for any occasion. This recipe is incredibly useful for anyone looking to add a festive and flavorful treat to their baking repertoire without a lot of fuss.
Key Ingredients for Easy Hershey’s Red Velvet Blossoms Cookies
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon red food coloring (gel or liquid)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 56 Hershey’s Kisses (milk chocolate or dark chocolate)
- Optional: Extra granulated sugar for rolling
How to Make Easy Hershey’s Red Velvet Blossoms Cookies
Whip up a batch of these incredibly easy Hershey’s Red Velvet Blossoms Cookies in under an hour, perfect for last-minute celebrations or simply satisfying a sweet craving. The combination of moist red velvet cookie dough with a melty Hershey’s Kiss at its center creates a symphony of flavors and textures that’s both comforting and decadent. The bright red hue makes them visually stunning, adding a cheerful touch to any cookie platter. Preparation time: Approximately 20 minutes, plus 10-12 minutes baking time per batch.
Step-by-Step Instructions
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Incorporate Eggs and Vanilla: Add the large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add Red Velvet Flavor and Color: In a separate small bowl, whisk together the unsweetened cocoa powder and red food coloring until a smooth, vibrant paste forms. Add this red velvet mixture to the butter and sugar mixture and beat until well combined and the batter is a uniform red color.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough. The dough will be soft and slightly sticky.
Shape the Cookie Dough: Roll the dough into 1-inch balls. If desired, you can lightly roll each ball in extra granulated sugar for a sparkly finish. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake the Cookies (Initial Bake): Bake for 8-10 minutes, or until the edges are lightly set but the centers still look slightly underbaked. The cookies will continue to cook as they cool.
Add the Hershey’s Kisses: Immediately after removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each warm cookie. The heat from the cookie will soften the chocolate, allowing it to melt into a delicious, gooey center.
Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the Hershey’s Kiss to set slightly and prevents the cookies from falling apart.
Why You’ll Love This Easy Hershey’s Red Velvet Blossoms Cookies
You’ll absolutely adore these Easy Hershey’s Red Velvet Blossoms Cookies for their perfect balance of festive charm and delightful taste. The star of the show is undeniably the wonderfully moist and tender red velvet cookie, infused with just the right amount of cocoa for that classic flavor, crowned with a luscious, melted Hershey’s Kiss at its heart. Making these at home is incredibly cost-effective, allowing you to create dozens of impressive-looking treats for a fraction of the price of store-bought goodies, making them a fantastic option for parties or bake sales without breaking the bank.
Unlike traditional chocolate chip cookies, these offer a unique, vibrant color and a sophisticated flavor profile that’s sure to impress your guests, making them perfect for Valentine’s Day, Christmas, or any special occasion that calls for a touch of elegance. The melt-in-your-mouth texture, combined with the iconic chocolatey kiss, creates a truly memorable bite. So, gather your ingredients and give these Easy Hershey’s Red Velvet Blossoms Cookies a try – your taste buds will thank you!
Storing and Reheating Tips
These delightful cookies are best enjoyed fresh, but can be stored properly to maintain their deliciousness:
- Room Temperature Storage: Once completely cooled, store the Easy Hershey’s Red Velvet Blossoms Cookies in an airtight container at room temperature for up to 3-4 days. Ensure the kisses have fully solidified before stacking them.
- Refrigeration: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. They may become slightly firmer. To soften them before serving, you can microwave a single cookie for 5-10 seconds.
- Freezing: To freeze, place the cooled cookies on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 2-3 months. Thaw at room temperature or gently reheat as described above.
Final Thoughts
These Easy Hershey’s Red Velvet Blossoms Cookies are a guaranteed crowd-pleaser, offering a beautiful presentation and irresistible flavor. Give them a try for your next gathering – you’ll be delighted with how simple they are to make and how much joy they bring!
Easy Hershey’s Red Velvet Blossoms Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.1.5 cups unsalted butter, softened, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add the large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the unsweetened cocoa powder and red food coloring until a smooth, vibrant paste forms. Add this red velvet mixture to the butter and sugar mixture and beat until well combined and the batter is a uniform red color.2 tablespoons unsweetened cocoa powder, 1 teaspoon red food coloring (gel or liquid)
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough. The dough will be soft and slightly sticky.
- Roll the dough into 1-inch balls. If desired, you can lightly roll each ball in extra granulated sugar for a sparkly finish. Place the dough balls about 2 inches apart on the prepared baking sheets.Extra granulated sugar for rolling
- Bake for 8-10 minutes, or until the edges are lightly set but the centers still look slightly underbaked. The cookies will continue to cook as they cool.
- Immediately after removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each warm cookie. The heat from the cookie will soften the chocolate, allowing it to melt into a delicious, gooey center.56 Hershey’s Kisses (milk chocolate or dark chocolate)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the Hershey’s Kiss to set slightly and prevents the cookies from falling apart.