I just made Red Velvet Thumbprint Cookies that pop bright red with a melty Hershey Kiss hiding in the center and I can’t stop staring at them.

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I adore these easy Hershey’s Red Velvet Blossoms because they’re loud, red, and shameless. I like that they’re basically Red Velvet Thumbprint Cookies with a chocolate heart.

Thumbprint Cookies Hershey Kiss in the middle that melts into the soft crumb. Butter, real unsalted butter, makes them ridiculously tender and not dry.

I get obsessed with that pop of chocolate against the velvety cocoa-tinged dough. But they’re not delicate; they stand up to dunking in milk and survive in a cookie tin that I keep sneaking from.

Pure, simple sugar hit that nails the holiday vibe. Worth every crumb.

No shame.

Ingredients

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All purpose flour: the cozy base that holds everything together, soft and familiar.
Unsweetened cocoa powder: adds subtle chocolate notes, slightly bitter and grown-up.
Baking soda: helps cookies puff and spread; you’ll get light texture.
Baking powder: gives an extra lift so cookies aren’t too dense.
Fine salt: wakes up sweetness and balances the red velvet taste.
Unsalted butter: rich, creamy fat that makes cookies tender and buttery.
Granulated sugar: classic sweetness and a little crunch on the outside.
Light brown sugar: brings molasses warmth and chewier texture, basically cozy vibes.
Large egg: binds everything and adds structure so cookies hold their shape.
Vanilla extract: warm background flavor that makes things taste homemade.
Buttermilk: tangy moisture that keeps cookies soft and slightly tender.
White vinegar: reacts with baking soda for subtle lift and that true red velvet tang.
Red food coloring: gives the iconic color; fun and festive, not flavoring.
Hershey’s Kisses: melty chocolate center that turns each cookie into a treat.
Granulated sugar for rolling: adds a sparkly exterior crunch, simple but satisfying.

Ingredient Quantities

2 1/4 cups all purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup buttermilk

1 tablespoon white vinegar

2 tablespoons red food coloring (or about 2 teaspoons gel food coloring)

About 36 Hershey’s Kisses, unwrapped

1/4 cup granulated sugar for rolling the dough balls

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

5. In a small cup stir 1/4 cup buttermilk with 1 tablespoon white vinegar and then add 2 tablespoons red food coloring (or about 2 teaspoons gel) to that mixture; stir it into the batter until evenly colored.

6. Fold the dry ingredients into the wet until just combined; don’t overmix, a few streaks of flour are ok. Chill the dough in the fridge for 15 to 30 minutes if it feels too soft.

7. Scoop dough into about 1 inch balls (you should get roughly 36), roll each ball in the 1/4 cup granulated sugar to coat, and place 2 inches apart on the prepared baking sheets.

8. Bake 9 to 11 minutes, until edges are set but centers still look slightly soft and glossy.

9. As soon as the cookies come out of the oven, press an unwrapped Hershey’s Kiss into the center of each cookie and hold for a second so it sinks a little; they will set as the cookie cools. Work quickly because the Kisses will melt fast.

10. Let cookies cool on the sheet for 5 minutes so the chocolate firms up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven
2. Two baking sheets (lined with parchment paper or silicone mats)
3. Mixing bowls (one medium, one large)
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Wire cooling rack

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes, if you dont have buttermilk mix 1/4 cup milk with 1 tablespoon white vinegar, let it sit 5 minutes till it thickens, then use it. It won’t be exactly the same but it works fine.

Q: How much red food coloring should I use so cookies are bright but not bitter? A: The recipe calls for 2 tablespoons liquid or about 2 teaspoons gel. Start with less if youre worried, then add more a little at a time. Gel gives stronger color without watering down the dough.

Q: My cookies spread too much, how do I stop that? A: Make sure butter is softened not melting. Chill the dough 15 to 30 minutes if it seems too soft. Also measure flour properly; spoon and level the cup so the dough isnt too wet.

Q: When do I press the Hershey's Kisses into the cookies? A: Let the cookies cool on the sheet for about 2 minutes after coming out of the oven so they hold shape, then press a kiss into the center. If you press while piping hot the kiss will sink or melt into the cookie.

Q: How should I store or freeze these cookies? A: Store cooled cookies in an airtight container at room temp up to 4 days. To freeze dough, shape into balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, add a couple extra minutes to the bake time.

Q: Can I skip rolling the dough in sugar? A: Yes you can skip it, but rolling in sugar gives a pretty sparkly top and a little extra crunch. If you skip it the cookies will still taste great, just less texture on the outside.

Easy Hershey’s Red Velvet Blossoms Cookies Recipe Substitutions and Variations

Buttermilk: use 1/4 cup milk plus 1 teaspoon white vinegar or lemon juice, let sit 5 minutes so it thickens slightly. Works the same for acid to react with baking soda.
Unsalted butter: swap with salted butter but cut added salt in recipe to 1/8 teaspoon so it’s not too salty.
Hershey’s Kisses: substitute about 1 cup of semi sweet or milk chocolate chips, gently press one chip into each cookie right after baking.
Red food coloring: use 1 tablespoon beet powder or 1/4 cup strained beet puree for natural color, note it may change flavor and make dough a bit moister so chill before baking.

Pro Tips

1. Chill the dough if it feels too soft before scooping, cause warm dough will spread like crazy in the oven. If you forget to chill, pop the tray in the freezer for five to ten minutes and it will help a lot.

2. Roll the dough balls a bit loosely, dont pack them tight or the cookies will be dense. Also rolling them in the sugar right before baking gives a nice crunch and hides any small cracks.

3. Work fast when you press the chocolate into the hot cookie, but dont burn yourself. Hold the Kiss for just a second so it sinks a little, if you wait it will melt too much and go flat.

4. Let the cookies cool on the baking sheet for about five minutes before moving them, they finish setting there. If you try to transfer them right away they might fall apart, been there.

Easy Hershey's Red Velvet Blossoms Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Red Velvet Thumbprint Cookies that pop bright red with a melty Hershey Kiss hiding in the center and I can’t stop staring at them.

Servings

servings

Calories

127

kcal

Equipment: 1. Oven
2. Two baking sheets (lined with parchment paper or silicone mats)
3. Mixing bowls (one medium, one large)
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup buttermilk
1 tablespoon white vinegar
2 tablespoons red food coloring (or about 2 teaspoons gel food coloring)
About 36 Hershey's Kisses, unwrapped
1/4 cup granulated sugar for rolling the dough balls

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
In a small cup stir 1/4 cup buttermilk with 1 tablespoon white vinegar and then add 2 tablespoons red food coloring (or about 2 teaspoons gel) to that mixture; stir it into the batter until evenly colored.
Fold the dry ingredients into the wet until just combined; don’t overmix, a few streaks of flour are ok. Chill the dough in the fridge for 15 to 30 minutes if it feels too soft.
Scoop dough into about 1 inch balls (you should get roughly 36), roll each ball in the 1/4 cup granulated sugar to coat, and place 2 inches apart on the prepared baking sheets.
Bake 9 to 11 minutes, until edges are set but centers still look slightly soft and glossy.
As soon as the cookies come out of the oven, press an unwrapped Hershey’s Kiss into the center of each cookie and hold for a second so it sinks a little; they will set as the cookie cools. Work quickly because the Kisses will melt fast.
Let cookies cool on the sheet for 5 minutes so the chocolate firms up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.