Delightful Hershey’s Red Velvet Blossoms: A Sweet Twist on an American Classic
Did you ever have one of those days when all you wanted was something sweet and comforting? For me, it was one chilly afternoon when I stumbled upon my grandmother’s old recipe box, dusty and filled with handwritten treasures. As I flipped through the delicate papers, my eyes landed on a simple yet alluring recipe: Hershey’s Red Velvet Blossoms. Wow, the memories flooded back! I’ve always adored how these cookies wrapped my family’s love in a delicate, crimson package, boasting a surprising Hershey’s chocolate kiss right at the center.
What makes these cookies so special is not just their eye-catching color and flavor, but the warmth they evoke. Each bite is a combination of rich cocoa, sweet red velvet, and the nostalgic taste of childhood gatherings filled with laughter. They are the perfect mix of soft and chewy, crowned with a chocolatey surprise waiting for you—pure bliss!
This recipe surpasses store-bought versions with fresher, heartier ingredients and the opportunity to customize the flavors to suit just about anyone’s taste. In this post, I promise to share everything you need to know to create these delectable cookies, ensuring you bring home an heirloom recipe that warms the heart and the kitchen!
What Are Hershey’s Red Velvet Blossoms?
Hershey’s Red Velvet Blossoms trace their origins back to the classic Southern red velvet cake, which has graced tables at special occasions for generations. These gems are not just cookies; they’re a delightful marriage of cake and cookie—a chewy treat kissed by the richness of Hershey’s chocolate. Each bite melts in your mouth, with a soft texture that keeps you reaching for more.
What sets them apart is their bright red hue adorned with a shimmering topping of red sanding sugar, giving them an almost festive appearance. Perfect for holidays, birthdays, or simply to brighten up an ordinary weekday, these cookies are a hit every time they make an appearance. Whip up a batch for a cozy family gathering or a bake sale—everyone will be raving about them long after the last crumb has vanished!
Why You’ll Love This Recipe
Irresistible Flavor: Unlike the mass-produced cookies you find in grocery stores, my Hershey’s Red Velvet Blossoms have a rich, homemade taste that elevates them to a league of their own. The combination of brown and granulated sugar creates a depth of sweetness that contrasts beautifully with the chocolate kisses.
Cost-Effective: Baking at home is not only therapeutic, but it’s gentler on the wallet too! Making these cookies from scratch costs significantly less than purchasing fancy cookies from a bakery. You’ll be amazed at how much you can save while also baking a superior product.
Easy to Customize: Want a burst of flavor? Add some chopped nuts or swap the chocolate kiss for a caramel candy! You can easily tailor this recipe to please your taste buds or meet dietary preferences.
Quick to Prepare: In less than an hour, you can have warm cookies fresh from your oven! Prep time is minimal, and you’ll be handsomely rewarded for just a little bit of effort.
Memorable Moments: Every time I bake these cookies, I’m reminded of the happy gatherings that accompany them—family game nights or holiday celebrations. It’s not just about eating; it’s about creating those precious memories!
Ingredients
- 7 tbsp butter: (salted or unsalted, softened). Tip: Let your butter reach room temperature for easier mixing.
- 1/2 cup brown sugar: For a richer flavor, opt for dark brown sugar.
- 2 tbsp granulated sugar: Just the right amount for sweetness.
- 1 tsp vanilla extract: Select pure vanilla extract for a superior flavor.
- 1 large egg yolk: Using just the yolk helps keep the cookies soft.
- 1/4 tsp red food coloring gel: This enhances the red velvet look; gel colors work best!
- 1 cup all-purpose flour: Sift beforehand for a lighter cookie.
- 1 tbsp cocoa powder: Use unsweetened cocoa for that chocolatey undertone.
- 1/2 tsp baking powder: Keep your cookies rising beautifully.
- 1/4 tsp salt: Balances the sweetness and enhances flavors.
- 1/4 cup red sanding sugar: For that festive touch on top!
- 18 Hershey chocolate kisses: The delicious surprise in the center.
Ingredient Quality and Substitutions
- Butter: I recommend using high-quality butter like Land O’Lakes for richer flavor.
- Sugar: For a healthier twist, try coconut or honey granules instead of refined sugar.
- Leavening agents and seasonings: Always ensure they’re fresh for the best rise and flavor.
Step-by-Step Instructions
Preheat and Prepare
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it warms, line a large baking sheet with parchment paper, giving your cookies a non-stick surface to cool on.
Mixing the Ingredients
Cream the Butters and Sugars: In your stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat them together on medium speed until the mixture is smooth and creamy, about 2-3 minutes—this is where the magic starts!
Add Egg Yolk and Flavor: Mix in the egg yolk, vanilla extract, and red food coloring. Ensure everything is well incorporated, making your dough a beautiful vibrant red.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Mix on low speed until there are no dry streaks left—be careful not to overmix!
Forming the Cookies
- Shape the Dough: Using a tablespoon, scoop out pieces of dough and roll them into balls between your palms. Roll each ball in red sanding sugar for that delightful finishing touch!
Baking
Bake the Cookies: Place the sugar-coated dough balls onto your prepared baking sheet, spacing them at least 2 inches apart. Bake them for 10 minutes, until just firm but still slightly soft in the center.
CHOCOLATE KISS TIME: As soon as you remove them from the oven, gently press a Hershey chocolate kiss in the center of each cookie.
Cool Down: Allow the cookies to sit on the baking sheet for about 10 minutes before transferring them to a wire cooling rack. This subtle resting time will help them firm up beautifully.
Chef’s Tips
- Visual Cues: Cookies should be set at the edges but slightly underbaked in the center for extra chewiness.
- Common Mistakes: Avoid using cold eggs as this stops the butter from creaming well.
Expert Tips & Tricks
Storage: These cookies can be stored at room temperature in an airtight container for up to 4 days—if they last that long! For longer storage, freeze them for up to three months. Just be sure to layer them between parchment paper to avoid sticking.
Make Ahead: You can prepare the dough a day in advance and refrigerate it. Just let it sit at room temperature for about 10 minutes before you bake.
Troubleshooting: Cookies too flat? This can be due to softened butter. If you notice this, chill the dough for 30 minutes before shaping and baking.
Serving Suggestions
These delightful Hershey’s Red Velvet Blossoms are perfect for various occasions! Serve them with a tall glass of milk or your favorite hot beverage for an indulgent treat. For an extra touch, plate them on a decorative cake stand and share them at parties or holiday gatherings. You can even surprise your guests by pairing them with a swirl of homemade whipped cream.
Variations & Substitutions
Feeling adventurous? Try some of these variations!
- Chocolate Mint Blossoms: Switch the Hersey kiss for mint-flavored chocolate for a refreshing take.
- Nutty Goodness: Add chopped walnuts or pecans to the dough for a delightful crunch.
- Gluten-Free Option: Substitute regular flour with a 1-to-1 gluten-free blend for those with dietary restrictions.
Nutrition & Storage Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes about 18 cookies
- Estimated Calories: Approximately 120 calories per cookie
- Storage: Store at room temperature in an airtight container for 3-4 days, or freeze for up to three months.
FAQ Section
Can I use different types of flour?
Yes, you can substitute with cake flour or even a gluten-free blend. Note that texture might vary slightly.Can I use liquid food coloring?
It’s best to stick with gel food coloring for optimum color without altering the dough’s consistency.How can I make them less sweet?
Reduce the amount of sugar, or swap one type of sugar for unsweetened cocoa powder to balance the sweetness.Are these cookies freezer-friendly?
Absolutely! Just ensure they are well-wrapped or in an airtight container.What if my cookies spread too much?
Ensure your butter isn’t too soft when starting, and refrigerate the dough if necessary.Can I add chocolate chips?
Yes, mix in some chocolate chips for an extra chocolatey delight!What’s the best way to soften butter?
Leave it at room temperature for about 1-2 hours or microwave it very briefly in short intervals.Can I use egg substitute?
Yes, unsweetened applesauce or a flaxseed mixture can serve as an egg replacement.Can I add frosting?
While they are delicious on their own, a light cream cheese frosting can take them over the top!How can I achieve the perfect texture?
Avoid over-mixing and underbaking just slightly for soft chewy cookies.
Conclusion
These Hershey’s Red Velvet Blossoms are truly special, blending flavors and memories into delightful cookies that are perfect for any occasion. Give this recipe a try, and I guarantee it will become a favorite in your kitchen too! I’d love to hear your thoughts—did your family devour them? Share your feedback in the comments below, and explore more of my cookie adventures on the blog for other delightful recipes! Happy baking!
Hershey’s Red Velvet Blossoms
Ingredients
Cookie Base
- 7 tbsp butter (salted or unsalted, softened) Let your butter reach room temperature for easier mixing.
- 1/2 cup brown sugar Opt for dark brown sugar for a richer flavor.
- 2 tbsp granulated sugar Just the right amount for sweetness.
- 1 tsp vanilla extract Select pure vanilla extract for superior flavor.
- 1 large egg yolk Using just the yolk helps keep the cookies soft.
- 1/4 tsp red food coloring gel Gel colors work best!
- 1 cup all-purpose flour Sift beforehand for a lighter cookie.
- 1 tbsp cocoa powder Use unsweetened cocoa for that chocolatey undertone.
- 1/2 tsp baking powder Keep your cookies rising beautifully.
- 1/4 tsp salt Balances the sweetness and enhances flavors.
- 1/4 cup red sanding sugar For a festive touch on top!
- 18 pieces Hershey chocolate kisses The delicious surprise in the center.
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Mixing the Ingredients
- Cream the softened butter, brown sugar, and granulated sugar in a stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Mix in the egg yolk, vanilla extract, and red food coloring until well incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
Forming the Cookies
- Scoop out pieces of dough, roll into balls, and then coat each in red sanding sugar.
Baking
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 10 minutes.
- Gently press a Hershey chocolate kiss into the center of each cookie immediately after removing them from the oven.
- Allow cookies to sit on the baking sheet for about 10 minutes before transferring to a wire cooling rack.