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Red Velvet Blossom Cookies

These bright and delicious Red Velvet Blossom Cookies are a twist on classic peanut butter blossoms. They are easy to make and are a colorful treat for Valentine's Day or any holiday. They have the flavor of red velvet cake combined with white chocolate from the Hershey's Hugs Kisses creating an irresistible cookie everyone will love!
Red velvet cookies with kisses.

These bright and delicious Red Velvet Blossom Cookies are a twist on classic peanut butter blossoms. They are easy to make and are a colorful treat for Valentine’s Day or any holiday. They have the flavor of red velvet cake combined with white chocolate from the Hershey’s Hugs Kisses creating an irresistible cookie everyone will love! 

Red Velvet Blossom Cookies Pin

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What do I need to make Red Velvet Blossom Cookies?

These blossom cookies are incredibly simple to make with items from your pantry along with a few other ingredients. Here is what you will need to make them:

Red Velvet Cookie Ingredients

Looking for more delicious treats for Valentine’s Day? Give these reader favorites a try!

Easy Heart Shaped Brownies | Chocolate Strawberry Dessert Sticks | Milk and White Chocolate Bark with Almonds

 

How do I make Red Velvet Blossom Cookies?

There are just a few simple steps to make these delicious red velvet cookies with Hershey’s kisses. Here is what you will need to do to create them.

Step 1:  Prepare the dry ingredients

Start off by preheating the oven to 350 degrees Fahrenheit. Then, prepare a large baking sheet with parchment paper. Next, whisk together the flour, baking soda, salt, and cocoa in a medium-sized bowl and set aside.

Pro Tip: When lining a baking sheet with parchment paper, spray a small amount of cooking spray on it first. This will make the parchment paper adhere better to the pan.

Dry ingredients for red velvet kiss cookies.

Step 3: Beat the butter and sugar

In a large bowl, beat the butter with a hand mixer (or in a stand mixer at medium speed for 5 minutes. Scrape down the sides of the bowl with a spatula. Then, add the sugar and continue beating for 5 to 7 minutes, until fluffy. Next, add the egg, vanilla extract and food coloring, beating until evenly combined.

Step 4: Finish making the cookie dough

Add the flour mixture to the butter-sugar mixture and beat until well mixed. Slowly add the milk to the dough while continuing the mixer is running, adding just enough milk to soften the dough.

Step 5: Bake the cookies

Using a small cookie scoop, scoop up a heaping tablespoon of the cookie portion and shape into balls. Place on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set. 

Step 6: Add the Hershey’s Kisses

Cool the cookies on the baking sheet for 5 minutes before pressing one Hershey’s Hugs Kiss into the center of each cookie. Transfer to a wire rack and allow the cookies to cool completely. The candies may look like they are melting, but do not disturb them as they will resolidify in the correct shape as the cookies continue to cool.

Red Velvet Kiss Cookies

What’s the best way to store the Red Velvet Cookies with Kisses?

Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Red velvet blossom cookies on a white platter.

Red velvet cookies with kisses.

Red Velvet Blossom Cookies

These bright and delicious Red Velvet Blossom Cookies are a twist on classic peanut butter blossoms. They are easy to make and are a colorful treat for Valentine's Day or any holiday. They have the flavor of red velvet cake combined with white chocolate from the Hershey's Hugs Kisses creating an irresistible cookie everyone will love!
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Blossom Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24 cookies
Calories: 128kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  • Whisk together the flour, baking soda, salt, and cocoa in a medium-sized bowl. Set aside.
  • Beat the butter on medium speed with a hand mixer (or in a stand mixer) for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes, until fluffy.
  • Add the egg, vanilla extract and food coloring to the butter-sugar mixture, beating until evenly combined. Add the flour mixture and beat until well-mixed.
  • Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
  • Using a small cookie scoop, scoop up a heaping tablespoon of the cookie dough and shape into balls. Place on the baking sheet about 1 inch apart.
  • Bake at 350 degrees Fahrenheit for 8 to 10 minutes or until the cookies are puffed and the edges are set.
  • Cool the cookies on the baking sheet for 5 minutes before pressing one kiss into the center of each cookie.
  • Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
  • Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen, but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 28mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Calcium: 15mg | Iron: 1mg
Recipe Rating