Red Velvet Blossom Cookies are quick cookies made from red velvet cake mix, rolled in sparkling red sugar and finished with a melty Hershey’s Kiss in the center.
These Red Velvet Blossoms are an easy, five-ingredient treat that’s perfect for Valentine’s Day, Christmas, or any time you want a vibrant, chocolatey cookie. Kids enjoy helping make them, and they turn out beautifully bright and festive.
On a cloudy day the photos don’t capture the full intensity of the red, but in person these cookies are gorgeous—crispy on the outside and soft and fudgy inside, with a warm, partially melted chocolate kiss on top.
Fresh from the oven they’re irresistible: a slight crunch outside, a tender interior, and a gooey chocolate center. Be aware the red sugar can tint lips and fingers, so little ones may get a bit messy—but that’s part of the fun!
Red Velvet Blossoms
Ingredients
- 15.25 oz (432 g) box red velvet cake mix
- ⅓ cup (80 g) oil, (canola or vegetable)
- 2 large eggs
- 3.5 oz (99 g) jar red sugar crystals
- Hershey Kisses, (approximately 28)
Equipment
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Stand mixer (or large mixing bowl and sturdy spoon)
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Small cookie scoop (about 1 tablespoon) or two spoons
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Baking sheet and silicone mat or parchment paper
Instructions
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Preheat the oven to 350°F (175°C).
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In a stand mixer fitted with the paddle attachment (or in a bowl with a sturdy spoon), combine the red velvet cake mix, oil, and eggs. Mix until the batter is smooth with no dry streaks. The dough will be thick and slightly sticky.
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Pour the red sugar crystals into a shallow bowl. Use a small cookie scoop (about a heaping tablespoon) or two spoons to portion the dough. If using a scoop, spray it lightly with cooking spray so the dough releases easily. Drop each dough ball into the sugar and gently roll to coat. Place coated dough balls a few inches apart on a prepared baking sheet lined with a silicone mat or parchment paper.
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Bake at 350°F for 8–10 minutes. Immediately after removing from the oven, press a Hershey’s Kiss into the center of each warm cookie. Allow the cookies to cool on the baking sheet briefly, then transfer to a wire rack to finish cooling.
Notes
- This version was adjusted for modern smaller cake mix sizes: no additional water is used and an extra egg was added to improve texture.
Nutrition
| Calories: 149 kcal
| Carbohydrates: 19 g
| Protein: 2 g
| Fat: 8 g
Disclaimer: Nutritional values are estimates provided for reference only.
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