Description
These stunning Hershey’s Red Velvet Blossoms Cookies use a simple cake mix shortcut to create bakery-quality cookies in under 30 minutes. Soft, chewy red velvet cookies are rolled in sparkling sugar and topped with a chocolate Kiss for the perfect sweet treat. The vibrant red color and classic flavor make them ideal for Valentine’s Day, Christmas, birthdays, or any celebration.
Ingredients
1 box (15.25 oz) red velvet cake mix
2 large eggs, room temperature
1/3 cup vegetable oil or canola oil
1 teaspoon vanilla extract
1/2 cup granulated white sugar (for rolling)
48–50 Hershey’s Milk Chocolate Kisses, unwrapped
Optional: 1 teaspoon red gel food coloring for more vibrant color
Optional: 1/4 teaspoon almond extract
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Unwrap all Hershey’s Kisses and set aside in a bowl.
3. In a large mixing bowl, combine red velvet cake mix, eggs, vegetable oil, and vanilla extract.
4. Stir with a sturdy spoon or mix with electric mixer on low speed until just combined, about 1-2 minutes. Don’t overmix.
5. Cover bowl and refrigerate dough for 15-20 minutes to firm up.
6. Pour granulated sugar into a small shallow bowl.
7. Remove chilled dough from refrigerator. Using a 1-tablespoon cookie scoop or spoon, scoop dough and roll between palms into 1-inch balls.
8. Roll each dough ball in sugar until completely coated. Place on prepared baking sheets 2 inches apart.
9. Bake for 8-10 minutes. Cookies are done when edges are set and tops look slightly dry with cracks. Centers should still appear soft.
10. Remove from oven. Immediately press one unwrapped Hershey’s Kiss into the center of each hot cookie, pushing down until bottom is flush with cookie surface.
11. Let cookies cool on baking sheet for 5 minutes.
12. Transfer to wire cooling rack and cool completely, about 20-30 minutes.
13. Store in airtight container at room temperature for up to 1 week.
Notes
Chill the dough for at least 15 minutes—this prevents excessive spreading and makes rolling easier.
Don’t overbake! Remove cookies when centers still look soft. They continue cooking on the hot pan.
Press Kisses immediately after removing cookies from oven—waiting even 30 seconds can make them harder to press in.
For more intense red color, add 1 teaspoon red gel food coloring to the dough.
Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Bake frozen dough balls directly from freezer, adding 1-2 minutes to baking time.
Duncan Hines or Betty Crocker cake mix brands provide the best color and flavor.
Store cookies with parchment paper between layers to prevent Kisses from sticking together.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 12g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: red velvet cookies, hershey kiss cookies, cake mix cookies, blossom cookies, easy cookies, holiday cookies, valentine cookies