These Red Velvet Blossoms Cookies are soft, slightly chewy, and bright red with a sweet chocolate center. They smell of vanilla and cocoa, and the sugar-crisp exterior adds a light crunch before you reach the tender inside and melting chocolate kiss. They’re a festive, easy-to-make cookie that works for holidays, parties, or a cozy treat at home.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~180 kcal
- Protein: 2 g
- Carbohydrates: 21 g
- Fat: 11 g
- Fiber: 0.5 g
- Sugar: 13 g
- Sodium: 150 mg
Why Make This Red Velvet Blossoms Cookies
These cookies are quick to make and give you a classic red velvet flavor with a fun chocolate center. They look festive and taste rich without needing complicated steps. The dough is soft and easy to roll, and the sugar coating gives a pretty sparkle. They’re perfect for gifting, cookie swaps, or brightening a weeknight dessert.
How to Make Red Velvet Blossoms Cookies
Follow simple steps: prepare the oven and pans, mix the dough, shape and bake the cookies, then press a chocolate kiss into each while warm. The result is a tender cookie with a slightly crisp outside and a melty chocolate center.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- Sugar for rolling
- Chocolate kisses for topping
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Have your rolling sugar and chocolate kisses ready. This speeds up the process so you can press the kiss into each cookie right after baking.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until fluffy. Beat in the egg, red food coloring, and vanilla extract until smooth and evenly colored. In another bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. The dough should be soft but not sticky; if too sticky, chill briefly.
Step 3: Baking
Roll the dough into 1-inch balls, then roll each ball in sugar to coat. Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 8–10 minutes, until the edges set but the centers are still soft. Watch closely—these cookies bake quickly.
Step 4: Finishing
Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie. Press gently so the cookie cracks slightly around the kiss and the chocolate nests in the center. Allow cookies to cool completely on a wire rack so the chocolate sets and the texture finishes.
How to Serve Red Velvet Blossoms Cookies
Serve them at room temperature so the chocolate is slightly soft. Pair with cold milk, coffee, or hot cocoa. For parties, arrange on a festive platter with other cookies. They make a lovely gift in a cookie tin or wrapped in cellophane with a ribbon.
How to Store Red Velvet Blossoms Cookies
- At room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to keep them from sticking.
- In the refrigerator: Store for up to 1 week, airtight. Bring to room temperature before serving so the chocolate softens.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. You can also freeze unbaked dough balls (rolled and sugared) for up to 3 months; bake from frozen, adding a minute or two to bake time.
Expert Tips for Perfect Red Velvet Blossoms Cookies
- Use room-temperature butter and egg for even mixing and a soft texture.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- If dough feels too sticky, chill 15–20 minutes before rolling.
- Bake until edges are set but centers look slightly underbaked—they firm as they cool.
- Press the chocolate kiss in right away when the cookie is hot so it melts slightly and sticks.
- For deeper red color, use gel food coloring—it gives bold color without thinning the dough.
- If you want extra red velvet flavor, add 1/2 teaspoon vinegar with the egg to react with baking soda and brighten the flavor.
Delicious Variations
- White chocolate centers: Use white chocolate kisses or small white chocolate chunks for a sweeter contrast.
- Cheesecake-filled: After baking, press a small dollop of sweetened cream cheese mixture into the warm center instead of a chocolate kiss.
- Cocoa boost: Increase cocoa powder to 1½ teaspoons for stronger cocoa notes—add a tablespoon more flour if dough becomes too soft.
- Peppermint twist: Use mint chocolate kisses and roll cookies in crushed peppermint for holidays.
- Mini blossoms: Make smaller 3/4-inch balls for bite-sized cookies; reduce bake time by 1–2 minutes.
Frequently Asked Questions
Q: Can I use natural cocoa or Dutch-process cocoa?
A: Yes, but Dutch-process cocoa is less acidic and can change the chemistry slightly. If using Dutch-process, the rise and red hue may be a bit different. Either works for flavor.
Q: My dough is very soft. How do I handle it?
A: Chill the dough for 15–30 minutes. Cold dough is easier to roll and keeps cookie shape better in the oven.
Q: Can I replace butter with margarine or oil?
A: Margarine can work but may change texture and flavor slightly. Don’t use liquid oil; the dough needs solid fat to roll and hold shape.
Q: Why did my cookies spread too much?
A: Over-soft dough, too-warm oven, or too little flour can cause spreading. Chill dough and check your flour measurement. Make sure butter is softened but not melted.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate dough, covered, for up to 48 hours, or freeze rolled balls for up to 3 months. Bake from chilled or frozen, adding a minute or two to the bake time if frozen.
Q: How do I keep the red color bright?
A: Use gel food coloring and avoid overbaking. Overbaked cookies can dull color. Also, acid (like a touch of vinegar) can help set the red tone with baking soda.
Conclusion
These Red Velvet Blossoms Cookies are an easy, festive treat with a tender, slightly chewy texture and a melty chocolate center. They bake quickly and are perfect for celebrations or a simple weekend bake. For an inspired variation and step-by-step photos, check out Easy Hershey’s Red Velvet Blossoms Cookies – Lifestyle of a Foodie. Give them a try—you’ll enjoy the soft crumb, gentle cocoa notes, and the sweet surprise of chocolate in every bite.
Print
Red Velvet Blossoms Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, slightly chewy cookies with a vibrant red color and a sweet chocolate center, perfect for holidays and celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- Sugar for rolling
- Chocolate kisses for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream together butter and granulated sugar until fluffy. Beat in the egg, red food coloring, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, cocoa powder, and salt. Gradually add the dry mixture to the wet mixture until just combined. Chill if too sticky.
- Roll the dough into 1-inch balls, coat in sugar, and place on the baking sheet.
- Bake for 8–10 minutes, until edges set and centers are soft. Press a chocolate kiss into each cookie immediately after baking.
- Cool completely on a wire rack until chocolate sets.
Notes
For best results, use room-temperature ingredients and chill the dough if it’s too soft. Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
