Can I make this recipe ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets flavors settle naturally. You can bake them and store them in an airtight container for up to three days, or freeze for longer storage.

Can I use a different chocolate than Hershey kisses?

You can. The kiss is part of the classic look, but a wrapped truffle, a small hershey square, or a miniature chocolate can work. Just be mindful of size so the cookie balances with the chocolate.

My cookies spread too much. What should I change?

Check your oven temperature first. Also make sure your butter was softened, not melted. If they spread, chill the dough for 10 to 15 minutes before baking. Use a light baking sheet and give space between dough balls.

How do I keep the sanding sugar from falling off?

Roll the dough firmly but gently so the sugar adheres. Pressing the kiss into the warm cookie helps secure the sugar around the base. Store in a cool, dry place to avoid humidity, which can soften the sugar.

Are these suitable for school lunches?

Yes. They are family-friendly desserts that travel well. If you are sending them in a lunch, place a small piece of parchment between cookies so the kiss does not stick to other items.

Hershey's Red Velvet Blossoms 2026

Description

Delicious and easy red velvet cookies with a melting chocolate kiss center, perfect for any occasion.

Ingredients

Scale

7 tbsp butter (salted or unsalted, softened)
1/2 cup brown sugar
2 tbsp granulated sugar
1 tsp vanilla extract
1 large egg yolk
1/4 tsp red food coloring gel
1 cup all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup red sanding sugar
18 Hershey chocolate kisses

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar together in a stand mixer until smooth.
Mix in the egg yolk, vanilla, and red food coloring until combined.
Add the flour, cocoa powder, baking powder, and salt, mixing until just combined.
Scoop out 18 equally sized cookie dough balls, roll them in your hands, and then in the red sanding sugar.
Place the cookie balls on the prepared baking sheet and bake for 10 minutes.
Press a chocolate kiss into the center of each cookie immediately after baking.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Use full-fat butter and real vanilla for the best flavor. These cookies travel well and are perfect for lunchboxes or gatherings.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg