Red Velvet Blossom Cake: Recipe and Decorating Tips

These red velvet blossom cookies are beautiful and perfect for red velvet lovers. Soft and chewy with a subtle cocoa note and vibrant red color, each cookie is rolled in sugar before baking and finished with a Hershey’s Kiss pressed into the warm top. Ideal for Valentine’s Day, holiday platters, or any time you want a festive treat.

Red velvet blossoms are a variation of classic blossom cookies like peanut butter or chocolate blossoms. They combine a tender, chewy red velvet cookie base with a crisp sugar coating and a chocolate kiss on top. The mild cocoa flavor and red hue make these cookies a seasonal favorite for Valentine’s Day, Christmas, or any celebration where a colorful cookie is welcome.

Note: the dough needs to chill, so allow at least a couple of hours before baking.

Ingredients Needed

• All-Purpose Flour: Measure accurately — whisk first, then spoon into measuring cups or weigh for best results. Overmeasuring can dry out the cookies.
• Natural Cocoa Powder: A small amount gives the classic red velvet note. Use natural cocoa rather than Dutch-processed so the cookies retain a brighter red tone.
• Baking Soda & Salt: Baking soda provides the tang associated with red velvet; salt balances flavor.
• Unsalted Butter: Softened but not melting.
• Granulated & Brown Sugar: Brown sugar adds chewiness while granulated sugar contributes to structure.
• Large Egg: At room temperature for better blending and tenderness.
• Red Food Coloring: Gel or liquid works, gel yields more concentrated color.
• Vanilla Extract: For depth of flavor.
• Milk: A small amount to loosen the dough slightly; 2% is fine.
• White Vinegar: Adds the slight tang typical of red velvet recipes.
• Granulated Sugar for Rolling: Creates a crisp, sparkly exterior.
• Hershey’s Kisses: Regular milk chocolate works well; Hugs or small chocolates are fine as alternatives.

Method – with Photos

The dough must chill for at least 2 hours or up to 48 hours so it becomes easier to handle and the cookies don’t spread too thin during baking.

Make the Dough

1. Sift the dry ingredients: Combine the flour, cocoa, baking soda and salt. Whisk to remove lumps and set aside.
2. Cream butter and sugars: Beat the butter with brown and granulated sugar until light and smooth, with no large lumps.
3. Add the wet ingredients: Beat in the egg, vanilla, red food coloring and vinegar. The dough may look very bright at this point; the color will mellow after adding the dry mix.
4. Combine: Add the dry ingredients a little at a time on low speed until incorporated. The dough will be thick; start slow to prevent flour from puffing out.
5. Add milk: Mix in the milk to achieve a slightly softer dough.
6. Chill: Cover and refrigerate for at least 2 hours, up to 48 hours.

Assemble & Bake

1. Freeze the chocolate: About 30 minutes before baking, unwrap the Hershey’s Kisses and place them in the freezer. This helps them hold shape when added to warm cookies.
2. Preheat and prepare: Heat the oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
3. Form and roll: Scoop roughly 1 to 1½ tablespoons of dough per cookie, shape into balls, and roll each ball in granulated sugar.
4. Bake: Space dough balls about 2 inches apart on the prepared sheets. Bake one sheet at a time in the center of the oven for 8–12 minutes, until the tops look set but still soft.
5. Add the Kiss: Let the cookies cool on the sheet for about 5 minutes, then press a frozen Hershey’s Kiss gently into the center of each cookie. For extra assurance that the chocolate keeps its form, place the sheet in the freezer for 5–10 minutes after topping.

Storage & Make Ahead Tips

Store baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Make sure the chocolate has fully set before stacking. Baked and cooled cookies freeze well for up to 2 months; thaw them in the fridge and then bring to room temperature before serving.

You can make the dough a day ahead and keep it in the fridge for up to 48 hours before shaping and baking.

FAQ – Can I Make these Cookies without Red Food Coloring?

Yes, the cookies will still taste like red velvet if you omit red food coloring, but the color will be a light brown rather than the signature red. Natural colorants such as beetroot powder may add color, but they rarely produce the bright red associated with traditional red velvet without altering flavor or texture.

More Red Velvet Treats to Love

• Red Velvet Chocolate Chip Cookies
• Red Velvet Cookie Cake — a single large cookie baked and sliced like a cake
• Single Serving Red Velvet Cookie
• Red Velvet Brownies — thick and chewy, optionally studded with white chocolate chips or topped with cream cheese frosting