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A close-up of Hershey's Red Velvet Blossoms, showcasing their soft red color and iconic Hershey's Kiss center.

Classic Hershey’s Red Velvet Blossoms

These classic Hershey's Red Velvet Blossoms are a delightful treat, featuring soft red velvet cookies topped with a melty Hershey's Kiss. Perfect for holidays or any special occasion, they are sure to be a crowd-pleaser.
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Prep Time 45 minutes
Cook Time 11 minutes
Total Time 1 hour 40 minutes
Servings 36 cookies
Calories 150 kcal

Equipment

  • medium bowl
  • whisk
  • large bowl
  • electric mixer
  • plastic wrap
  • baking sheets
  • parchment paper
  • small shallow bowl
  • wire rack

Ingredients
  

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons red liquid or gel food coloring (use gel for vibrant color)
  • ½ cup buttermilk (or substitute: ½ cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)

For Rolling & Topping

  • ½ cup granulated sugar for rolling
  • 3 dozen Hershey’s Kisses, unwrapped

Instructions
 

Preparation

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  • In a large bowl, use an electric mixer to beat softened butter and 1 ½ cups granulated sugar until light and fluffy (2-3 minutes).
  • Beat in the egg, vanilla extract, and red food coloring until well combined, then stir in the buttermilk.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight, for improved flavor and easier handling.

Baking

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; place the remaining ½ cup of granulated sugar in a small shallow bowl for rolling.
  • Scoop dough by rounded tablespoons, roll each ball smooth in your hands, then thoroughly coat in granulated sugar.
  • Place sugared dough balls 2 inches apart on prepared baking sheets and bake for 9-11 minutes, until edges are set and centers are slightly soft.
  • Immediately press a Hershey’s Kiss into the center of each warm cookie as soon as they come out of the oven.
  • Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra festive touch, you can add a few drops of peppermint extract to the dough along with the vanilla extract. Make sure your butter is truly softened to room temperature for the best creaming results. Chilling the dough is important for preventing the cookies from spreading too much and ensuring they hold their shape. If you don't have buttermilk, remember the simple substitute: add 1 tablespoon of lemon juice or vinegar to ½ cup of milk and let it sit for 5 minutes before using.