Easy Red Velvet Blossom Cookies (Perfect for Christmas & Valentine’s Day)

If you are looking for a show-stopping cookie that is as delicious as it is beautiful, these Red Velvet Blossom Cookies are the ultimate choice. Imagine a soft, buttery red velvet cookie base with just a hint of cocoa, rolled in sparkling red sugar, and topped with a classic milk chocolate Hershey’s Kiss.

These cookies are a festive twist on the traditional peanut butter blossom. Their vibrant red color makes them a standout addition to any holiday cookie tray or a romantic gift for Valentine’s Day. Because this is a small-batch recipe yielding about 18 cookies, it is perfect for those who want a homemade treat without spending all day in the kitchen. Best of all, they are incredibly easy to make with kids—everyone loves pressing the chocolate kiss into the warm, soft centers! Let’s bake some holiday magic.

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Why You’ll Love This Recipe

• Perfect Small Batch: This recipe makes exactly 18 cookies, making it ideal for smaller gatherings or gifting to a few close friends.
• Melt-in-Your-Mouth Texture: The use of an egg yolk ensures these cookies stay soft, tender, and moist.
• Stunning Presentation: The red sanding sugar creates a “glittery” finish that catches the light and looks professional.
• Versatile for Holidays: While they are iconic for Valentine’s Day, they are just as popular for Christmas and Galentine’s celebrations.
• Quick & Easy: You can go from mixing to eating in less than 30 minutes!

Ingredients Notes & Substitutions

These cookies rely on standard baking staples, but a few specific items give them that signature “red velvet” identity.

• Butter (7 tbsp): Use softened butter. You can use salted or unsalted; if using unsalted, just ensure you include the pinch of salt mentioned below.
• Brown & Granulated Sugar: The mix of sugars provides both moisture from the brown sugar and a slight crispness from the granulated sugar.
• Egg Yolk (1 large): Using just the yolk instead of a whole egg adds richness and prevents the cookie from becoming too cakey.
• Cocoa Powder (1 tbsp): Red velvet is traditionally a very mild chocolate flavor. A single tablespoon provides the right depth without turning the cookie dark brown.
• Red Food Coloring (1/4 tsp gel): Gel food coloring is highly recommended over liquid, as it provides a much more vibrant red without altering the dough’s consistency.
• Red Sanding Sugar: This provides the crunch and sparkle. If you can’t find red, regular granulated sugar works, but the cookies won’t be as vibrant.
• Hershey’s Kisses (18): Classic milk chocolate is the standard, but you can use Hershey’s Hugs (striped) or white chocolate kisses for a beautiful contrast.

Step-by-Step Instructions

Step 1: Cream the Base

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a stand mixer or a large bowl with a hand mixer, cream together the softened butter, 1/2 cup brown sugar, and 2 tablespoons granulated sugar until the mixture is smooth and pale.

Step 2: Add Color and Bind

Mix in the egg yolk, 1 teaspoon vanilla extract, and the red food coloring gel. Mix until the color is evenly distributed and the dough is a bright, uniform red.

Step 3: Mix the Dry Ingredients

Add the 1 cup flour, 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix on low speed just until the white streaks of flour disappear. Do not overmix, or the cookies will become tough.

Step 4: Roll and Coat

Using a tablespoon or a small cookie scoop, portion out 18 equal-sized balls. Roll each ball between the palms of your hands until smooth. Roll each ball in the red sanding sugar until completely coated.

Step 5: Bake

Place the sugar-coated balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10 minutes. The cookies should look set but still be soft to the touch.

Step 6: The “Blossom” Finish

Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each warm cookie. Press down gently until the cookie cracks slightly around the edges. Let them cool on the baking sheet for 10 minutes to allow the chocolate to set slightly before transferring to a wire rack.

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Tips for the Perfect Red Velvet Finish

1. Don’t Overbake: These cookies are meant to be soft. If they stay in the oven too long, they will lose their tender texture and the vibrant red color may start to dull.
2. Freeze the Kisses: If your kitchen is warm, pop the Hershey’s Kisses in the freezer for 15 minutes before baking. This prevents them from melting completely when they touch the hot cookie.
3. Gel over Liquid: Liquid food coloring can be inconsistent. Gel provides that “deep red” look that is synonymous with red velvet.
4. Uniform Sizing: Use a kitchen scale or a measuring spoon to ensure all 18 cookies are the same size so they bake evenly.

Variations

• White Chocolate Blossoms: Use white chocolate Hershey’s Kisses for a “red velvet and cream cheese” flavor profile.
• Christmas Grinch Style: Use green sanding sugar and a heart-shaped chocolate or a red Hershey’s Kiss.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. Since these don’t rely on a lot of structure, they adapt well to GF flours.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: They will stay fresh for up to 1 week in the fridge.
• Freezing: You can freeze the baked cookies for up to 2 months. Just be careful not to stack them too high while the chocolate is soft.

FAQ

Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 24 hours. If it becomes too hard to roll, let it sit on the counter for 20 minutes before shaping.

Why did my cookies spread flat? This usually happens if the butter was too warm or melted. Ensure your butter is “cool-room temperature”—it should indent when pressed but not be oily.

Can I use a different type of sugar for rolling? If you don’t have red sanding sugar, use regular granulated sugar. It will still provide a nice crunch, though the color won’t be as striking.

How do I prevent the chocolate from melting? Place the cookies in the refrigerator for 10 minutes immediately after adding the Kisses. This “shocks” the chocolate and helps it hold its shape.