These red velvet blossom cookies are so pretty and perfect for anyone who loves red velvet. They’re soft and chewy with a delicious hint of cocoa and beautiful red color. The cookie dough balls are rolled in sugar before they go into the oven and a Hershey’s Kiss is placed on top when they come out. Perfect for Valentine’s Day!

Red velvet blossoms are the sister recipe to peanut butter blossoms or chocolate blossoms. Sometimes called Hershey’s Kiss red velvet cookies, these are tender and chewy with a delicious red velvet flavor, crunchy sugar coating and a chocolate kiss on top. The red color makes them perfect for Valentine’s Day or Christmas, and the red velvet flavor has the perfect touch of cocoa.

This recipe does require chilling, so be sure to allocate enough time.

Ingredients Needed

• All-Purpose Flour: Be sure to measure correctly (whisk first, then spoon into dry measuring cups or use a kitchen scale). Otherwise the cookies can become dry.
• Cocoa Powder: Just a hint of cocoa gives these cookies the classic red velvet flavor. I use natural cocoa instead of Dutch processed in red velvet so that the color isn’t too dark.
• Baking Soda & Salt: Baking soda is key in red velvet (as opposed to baking powder) for the distinctively tangy flavor.
• Butter: For this recipe, it should be softened but not starting to melt.
• Granulated Sugar & Brown Sugar: For the cookie dough. The brown sugar makes the cookies chewier.
• Large Egg: For binding and tenderness.
• Red Food Coloring: I always use gel because it is more concentrated, but liquid works too.
• Vanilla Extract: For the perfect flavor.
• Milk: Just a touch so that the cookies aren’t too thick. I used 2%.
• White Vinegar: Distilled vinegar works too. Vinegar is quintessential in red velvet recipes for that slight tanginess.
• Granulated Sugar: For rolling the cookies.
• Hershey’s Kisses: I always use the regular milk chocolate, but Hugs work really well too.

Method – with Photos

For this recipe, the dough will need to chill for at least 2 hours or up to 48 hours before forming into balls. This is it’s less sticky to work with.

Make the Dough

1. Sift together the dry ingredients: flour, cocoa, baking soda and salt. This is to ensure there are no lumps. Give the bowl a whisk. Set aside.
2. Beat together the butter and sugars. They should be well creamed and you shouldn’t see lumps of butter or brown sugar.
3. Beat in the Egg, Vanilla, Red Food Coloring & Vinegar. The mixture will look quite neon after this step, but the color will soften and mellow after the dry ingredients are added.
4. Mix the Dry Ingredients into the Butter Mixture. The dough will be quite thick – which is expected. Always start with the mixer on a low speed to avoid the flour flying everywhere.
5. Mix in the Milk.
6. Cover & Chill. The dough will chill for at least 2 hours or up to 48 hours. This is so that it’s less sticky to work with and so that the cookies don’t spread too thin.

Assemble & Bake

1. Freeze the Kisses. About 30 minutes before you want to bake the cookies, unwrap the Kisses, place in a freezer bag and pop in the freezer. While this step isn’t 100% necessary, if you want to ensure that the Kisses don’t melt and lose their shape, be sure to freeze them first.
2. Prep. Preheat the oven to 350F (180C) and line your cookie sheets.
3. Form the Cookie Dough Balls & Roll in Sugar. I always make mine with about 1 to 1 1/2 tablespoons of dough each. Pour the granulated sugar for rolling onto a small plate and roll each dough ball in sugar.
4. Bake. Place the cookie dough balls on the lined cookie sheets about 2 inches apart. The cookies will bake for about 8-10 minutes, or until the tops look just set.
5. Top with a Kiss. When the cookie come out of the oven, let them cool for 5 minutes, then place a frozen Hershey’s Kiss on top, pressing down slightly. If you want to ensure that the Kisses don’t melt whatsoever and lose their shape, place the cookie sheet in the freezer for 5-10 minutes.

Storage & Make Ahead Tips

These cookies will last in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. Baked and cooled cookies can also be frozen for up to 2 months. I always recommend thawing in the fridge, then letting the cookies sit on the counter at room temperature before enjoying.

I typically make the dough 1 day before I plan to form into balls, bake and serve. It will keep in the fridge for up to 48 hours.

FAQ – Can I Make these Cookies without Red Food Coloring?

Without red food coloring, these cookies will have a light brown color. They will taste the same, but won’t have the classic red color of red velvet. I have tried using more natural alternatives – such as beetroot powder – but have never been able to achieve the quintessential bright red color without the use of food coloring.

More Red Velvet Treats to Love

• Red Velvet Chocolate Chip Cookies
• Red Velvet Cookie Cake – this recipe is one giant cookie that’s cut into slices
• Single Serving Red Velvet Cookie
• Red Velvet Brownies – thick and chewy, these can be filled with white chocolate chips or topped with cream cheese frosting