There’s something so magical about red velvet, isn’t there? Especially when it comes to cookies! Every year around the holidays, my kitchen transforms into a flurry of activity, and these Easy Hershey’s Red Velvet Blossoms Cookies are always the star. They just scream festive cheer with that gorgeous deep red color and the iconic chocolate kiss right in the middle. Honestly, they’re the perfect little bite of happiness, and so simple to whip up, even when things get hectic. Trust me, these cookies are a crowd-pleaser and a total breeze to make!
Why You’ll Love This Easy Hershey’s Red Velvet Blossoms Cookies Recipe
Seriously, what’s not to adore about these cookies? They’re:
- Super Easy to Make: You don’t need to be a pro baker to whip these up!
- Festive & Fun: That vibrant red color and Hershey’s Kiss combo are just perfect for holidays or any celebration.
- Deliciously Classic: The yummy red velvet flavor with that rich chocolate kiss is a match made in heaven.
- Quick Too: Ready in about 30 minutes total – perfect for last-minute treats!
Ingredients for Easy Hershey’s Red Velvet Blossoms Cookies
Alright, let’s talk about what you’ll need to make these beauties! It’s a pretty standard cookie list, with just a couple of special touches to get that amazing red velvet magic. You’ll want:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (that’s 1 stick!) unsalted butter, make sure it’s nice and softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed down in the cup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring – this is key for that gorgeous color!
- And of course, 1 (10 ounce) package of Hershey’s Kisses, all unwrapped and ready to go. Trust me, you’ll want a few extra for snacking!
Equipment Needed for Your Easy Hershey’s Red Velvet Blossoms Cookies
To whip up these delightful cookies, you’ll need a few kitchen basics. Grab yourself a couple of mixing bowls – one for the dry stuff, one for the wet. A good whisk is handy for combining your flour, baking soda, and salt. You’ll also want a sturdy mixer (either stand or hand-held) for creaming that butter and sugar until it’s nice and fluffy. Don’t forget your measuring cups and spoons, a cookie scoop or tablespoon for shaping the dough balls, and of course, baking sheets!
Step-by-Step Guide to Making Easy Hershey’s Red Velvet Blossoms Cookies
Alright, let’s get baking! Making these cookies is honestly super straightforward, and the payoff is HUGE. Just follow these simple steps, and you’ll have a batch of gorgeous red velvet beauties in no time. It’s really important to follow the order here for the best results!
Preparing the Cookie Dough
First things first, let’s get that oven preheated to 375°F (190°C) and line your baking sheets with parchment paper – this is going to save you a ton of cleanup later. In a medium bowl, go ahead and whisk together your flour, baking soda, and salt. Give it a good mix so it’s all combined. Now, in a big bowl, we’re going to cream together that softened butter with both the granulated sugar and the brown sugar. Beat it until it looks light and fluffy; this is super important for the cookie’s texture. Then, beat in your egg and vanilla extract until everything is nicely incorporated. The fun part: stir in that cocoa powder and that crucial red food coloring until the dough is a beautiful, consistent red color. If you’re using gel coloring, you might need a tiny bit more to get a really vibrant hue!
Shaping and Baking Your Red Velvet Cookies
Once your dough is looking gorgeous and red, it’s time to shape it. We’re going for simple 1-inch balls here. Just scoop ’em out and roll them gently between your palms. Place these dough balls about 2 inches apart on your prepared baking sheets. You don’t want them too close, or they’ll get all mushed together. Pop them into your preheated oven and bake for about 8 to 10 minutes. You’ll want the edges to look set, but the centers should still feel a little soft. Don’t overbake them – that’s the secret to a tender cookie!
Adding the Hershey’s Kiss Topping
This is the moment we’ve all been waiting for! As SOON as those cookies come out of the oven, while they’re still warm and soft, gently press one unwrapped Hershey’s Kiss right into the center of each cookie. The residual heat will do the magic and help it sink in just perfectly. Don’t wait too long, or the cookies will firm up too much. Let them hang out on the baking sheets for a few minutes to set up a bit more before you carefully transfer them to a wire rack to cool completely. This is where they get that perfect blossom shape!
Tips for Perfect Easy Hershey’s Red Velvet Blossoms Cookies
You know, even simple cookies like these can have little tricks to make them absolutely perfect! First off, don’t skimp on softening that butter – it should be soft to the touch, but not melty. If your dough feels a little too sticky when you’re rolling it, just pop it in the fridge for about 15-20 minutes. It makes it so much easier to handle! When you’re pressing in those Hershey’s Kisses, do it right as they come out of the oven – that warmth is what helps them sink in just right without completely melting. If your cookies seem to be spreading too much, try chilling the dough a bit longer before baking. For more blossom cookie inspiration, check out my Peanut Butter Blossoms – so many tips in there apply here too!
Ingredient Notes and Substitutions for Red Velvet Cookies
Let’s chat real quick about a couple of things in this recipe! That red food coloring is key, of course. I swear by gel food coloring because it gives you that super vibrant red without making the dough too wet. If you only have liquid, you might need a bit more, so just keep adding until you get that gorgeous color. As for the butter, make sure it’s unsalted and properly softened. If you absolutely *have* to substitute, you could try a plant-based butter stick or even shortening, but honestly, real butter makes all the difference in flavor and texture here. It just can’t be beat!
Storing and Reheating Your Easy Hershey’s Red Velvet Blossoms Cookies
Once these lovely cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay wonderfully fresh for about 3-4 days. If you need to reheat them slightly, just a few seconds in a warm oven or microwave can bring back that fresh-baked feel.
Frequently Asked Questions About Easy Hershey’s Red Velvet Blossoms Cookies
Can I make the dough for these red velvet cookies ahead of time?
Oh, absolutely! You can totally make the dough a day or two in advance and keep it wrapped tightly in the fridge. Sometimes, chilling the dough actually makes it easier to handle and can even help prevent the cookies from spreading too much. Just let it sit at room temperature for about 15-20 minutes before you start rolling them into balls.
My cookies seem to be spreading too much! What am I doing wrong?
That’s a common cookie conundrum! Usually, it’s because the butter was too soft or the dough got too warm. Make sure your butter is just softened, not melty. If you live in a super warm kitchen, chilling the dough for at least 30 minutes before baking can really help control the spread. Also, double-check that your oven temperature is accurate – an oven thermometer is a great little gizmo to have!
What kind of Hershey’s Kisses should I use?
For this recipe, the classic milk chocolate Hershey’s Kisses are just perfect! They melt beautifully into the cookie and give you that signature taste and look. You could experiment with other flavors like Hugs or even something seasonal if you’re feeling adventurous, but milk chocolate is the tried-and-true choice.
Nutritional Information for Easy Hershey’s Red Velvet Blossoms Cookies
Here’s a little peek at the estimated nutritional info for these yummy cookies. Remember, these numbers are just a guide, as things can change a bit depending on the exact ingredients and brands you use. It’s all approximate, but gives you a good idea!
Serving Size: 1 cookie
Calories: 150
Sugar: 15g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg