These cookies take the classic thumbprint cookie idea and give it a festive, red velvet twist. Soft red cookies with a mild cocoa flavor are rolled in red sugar and topped with a Hershey’s Kiss right out of the oven. They come together fast, need no chilling, and look right at home on a Valentine’s Day or Christmas cookie tray.
Quick facts
- Prep time: 15 minutes
- Bake time: 10 minutes
- Total time: 25 minutes
- Makes: 18 cookies
- Chill time: None
- Calories: about 134 kcal per cookie
Why You’ll Love These Cookies
- A soft, tender bite. The dough stays moist thanks to the egg yolk.
- A festive look. The red sugar coating and chocolate center make these feel special without extra work.
- Quick to make. No chilling means the dough goes straight from bowl to oven.
- Easy to customize. Swap in different Hershey’s Kisses or white chocolate ones to match any holiday.
- Great for gifting. They’re simple enough for holiday baking and pretty enough to package up and share.
Ingredients
- 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 AP flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup red sanding sugar
- 18 Hershey chocolate kisses
A Few Notes on the Ingredients
Butter: Either salted or unsalted works, so use whichever you have on hand, just make sure it’s softened.
Brown and granulated sugar: Using both sugars together gives the cookies the right balance of moisture and texture.
Egg yolk: Using just the yolk instead of a whole egg adds richness and fat, which keeps the cookies moist and tender while still holding the dough together.
Vanilla extract: It rounds out the flavor and adds depth.
Cocoa powder and red food coloring: This is what makes a red velvet cookie a red velvet cookie. A small amount of cocoa gives the classic mild chocolate note, while the food coloring gives the dough its signature red color. Gel food coloring, like a Wilton red, gives good color without adding extra liquid to the dough.
Baking powder: This gives the cookies a little lift as they bake.
Red sanding sugar: Rolling the dough balls in this before baking gives the cookies a sparkly, colorful coating.
Hershey’s Kisses: Regular milk chocolate kisses work great, but feel free to swap in a seasonal or holiday-themed variety for a fun twist.
How to Make Red Velvet Blossom Cookies
Part 1: Make the Dough
1. Prep the oven and pan. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Cream the butter and sugars. In a stand mixer, beat the butter, brown sugar, and granulated sugar together until smooth.
3. Add the egg yolk, vanilla, and coloring. Mix in the egg yolk, vanilla extract, and red food coloring until everything is well combined.
4. Add the dry ingredients. Add the flour, cocoa powder, baking powder, and salt. Mix just until the flour disappears into the dough.
Part 2: Shape and Coat
5. Portion the dough. Using a tablespoon, scoop out 18 equally sized dough balls.
6. Roll smooth. Roll each ball between your palms until it’s round.
7. Coat in sugar. Roll each ball in the red sanding sugar until fully covered.
8. Arrange on the sheet. Place the coated dough balls on the prepared baking sheet.
Part 3: Bake and Top
9. Bake. Bake for 10 minutes.
10. Add the chocolate kiss. As soon as the cookies come out of the oven, press a Hershey’s Kiss gently into the center of each one.
11. Cool. Let the cookies rest on the baking sheet for 10 minutes before moving them to a cooling rack.
Tips for the Best Blossom Cookies
Use gel food coloring. It gives a vibrant red color without thinning out the dough the way liquid coloring can.
Roll the dough balls smooth. A few seconds between your palms helps the sugar coating stick evenly all over.
Add the kiss right away. Pressing the chocolate in while the cookies are still hot helps it set into the cookie instead of sitting loosely on top.
Don’t skip the rest time. Ten minutes on the baking sheet lets the cookies firm up enough to move without falling apart.
Try different toppings. Swap in holiday-themed or different flavored kisses to match the occasion.
Storing and Freezing
Storing: Keep the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: Baked cookies freeze well in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
Nutrition (per cookie, approximate)
Calories: 134 | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated fat: 4g | Cholesterol: 23mg | Sodium: 147mg | Sugar: 10g
These are estimates, so check a nutrition calculator for exact numbers if that matters to you.
Final Thoughts
These red velvet blossom cookies are an easy way to bring a festive touch to your holiday baking. The soft cocoa cookie and classic chocolate kiss center make them a crowd-pleaser for Valentine’s Day, Christmas, or any time you want a fun cookie to share. Give them a try and let me know how they turn out.