I baked Hershey Kiss Thumbprint Cookies in bright red that tuck a chocolate kiss into every center, ideal for Valentine’s Day or Christmas.

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I love how these Easy Hershey’s Red Velvet Blossoms Cookies look like little candy surprises. Bright red, slightly crackled tops and a Hershey’s Kisses center make them impossible to resist, and I still can’t figure out why they vanish so fast when I bring a plate.

Think Hershey Kiss Thumbprint Cookies or Red Velvet Thumbprint Cookies with a cheeky twist. The hint of unsalted butter gives them a tender bite, but I always end up licking my fingers, no shame.

Perfect for Valentines or Christmas, you’ll probably eat too many.

Ingredients

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All purpose flour: Gives structure and chew, mostly carbohydrates, low fiber, not many vitamins.
Unsweetened cocoa powder: Adds chocolate flavor, small protein and fiber, a bit bitter, antioxidant perks.
Butter: Makes cookies tender and rich, mostly saturated fat, calorie dense, tastes amazing.
Sugars (granulated and brown): Sweetens and browns, both add carbs and calories, brown gives slight molasses flavor.
Egg: Binds ingredients, adds protein and moisture, helps structure and golden color.
Red food coloring: Only gives the signature red, no nutrients, strong color can stain hands.
Distilled white vinegar: React with baking soda, adds mild tang, helps bright red stay vivid.
Hershey’s Kisses: Sweet chocolate center, melts into a shiny puddle, adds extra sugar and charm.

Ingredient Quantities

2 1/4 cups all purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar, plus about 1/3 cup more for rolling

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons red food coloring (liquid) or 2 teaspoons gel food color

1 teaspoon distilled white vinegar

36 Hershey’s Kisses, unwrapped

How to Make this

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1. Preheat oven to 375°F and line two baking sheets with parchment paper or a silicone mat, leave about 2 inches between cookies so they dont run together.

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

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

4. Add 1 large egg and 1 teaspoon vanilla extract, beat until combined. Then stir in 2 tablespoons liquid red food coloring (or 2 teaspoons gel) and 1 teaspoon distilled white vinegar until the dough is a uniform bright red.

5. Gradually add the dry ingredients to the wet, mixing just until combined; dont overmix or the cookies will be tough. The dough will be soft and a little sticky. If it feels too sticky to handle, chill 20 to 30 minutes.

6. Scoop or roll the dough into roughly 1-inch balls (about 1 tablespoon each) so you get close to 36 cookies, then roll each ball in about 1/3 cup extra granulated sugar so they sparkle.

7. Place the sugared dough balls on the prepared sheets about 2 inches apart, gently flatten each one just a touch so it’s not a perfect ball.

8. Bake 9 to 11 minutes, until the edges are set but the centers still look soft. Watch them, ovens vary; underbake a little rather than overbake for a soft center.

9. Remove the tray from the oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie, twisting slightly so it nests in but dont push all the way through. Let cookies sit on the pan until the chocolate is set, about 5 minutes.

10. Transfer cookies to a wire rack to cool completely. Store in an airtight container at room temp for up to 3 days, or freeze dough balls on a tray then bag them for up to 3 months and bake from frozen, adding a minute or two to the bake time.

Equipment Needed

1. Oven (set to 375°F) youll need it preheated so the cookies bake right.
2. Two baking sheets plus parchment paper or silicone baking mats so cookies dont stick or spread together.
3. Mixing bowls — one large for creaming and one medium for the dry ingredients.
4. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you wanna mix by hand.
5. Measuring cups and spoons for the flour, cocoa, sugars, egg and other small amounts.
6. Whisk and a rubber spatula for combining and scraping the bowl.
7. Cookie scoop (1 tablespoon) or a tablespoon and your hands, plus a small bowl for the extra granulated sugar to roll the dough in.
8. Wire cooling rack to let the cookies cool completely after you press the Hershey’s Kisses in.

FAQ

Q: Why is there vinegar in the recipe and do I have to use it? A: The vinegar reacts with the baking soda to give that light, tender crumb and helps set the classic red velvet flavor, so yeah, use distilled white vinegar as written, don't skip it or the texture and color will change.

Q: Can I use gel food coloring instead of liquid, and how much do I need? A: Yep, use 2 teaspoons gel food color in place of the 2 tablespoons liquid, gel is more concentrated so a lot less is needed; wear gloves cause it stains and add a little at a time if you want less intense color.

Q: Do I have to chill the dough or can I bake right away? A: You can bake right away but chilling 15 to 30 minutes helps prevent spreading if your kitchen is warm or your butter got too soft, and it often makes prettier cookies.

Q: When should I press the Hershey's Kiss into the cookie? A: Press an unwrapped Kiss into the center immediately after the cookies come out of the oven, while they're still soft, theyll crack just right and set as they cool.

Q: How long do these store and can I freeze them? A: Store baked cookies in an airtight container at room temp for up to 5 days, or freeze baked cookies up to 2 months. You can also freeze the rolled dough balls on a baking sheet then transfer to a bag and bake from frozen, adding 1 to 2 minutes to the baking time.

Q: My cookies spread too much, what went wrong? A: Common causes are too soft butter, over-creaming, not enough flour, or a hot oven; chill the dough, use properly measured flour (spoon and level), don't overbeat the butter and sugar, and bake on parchment or silicone to help them hold shape.

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

All purpose flour: swap cup for cup with a gluten free all purpose blend that already has xanthan gum. Cookies can be a bit crumblier, so chill the dough 20-30 minutes before baking.
Unsalted butter (2 sticks): use the same amount of solid coconut oil or vegetable shortening. Coconut oil will add a hint of coconut, shortening gives softer cookies, you might need to chill the dough if it feels greasy.
1 large egg: replace with a flax “egg” — 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. The cookies may be slightly denser but they still turn out great.
36 Hershey’s Kisses: use 36 regular milk chocolate chips, unwrapped mini peanut butter cups, or 36 Rolos. If using chips press a few into the warm cookie so they stick while cooling.

Pro Tips

1) Use gel food color if you can. Gel gives a more vivid red and wont add extra liquid that can make the dough runny, so you get brighter color without sacrificing texture.

2) Measure flour by spooning it into the cup and leveling off, dont scoop with the measuring cup. Too much flour makes the cookies dry and cakey, and thats the easiest mistake to make.

3) Chill the dough if it feels sticky, and always bake on the middle rack for even heat. Chilling firms the dough so the cookies keep their shape, and the middle rack helps prevent browned edges while centers stay soft.

4) Press the unwrapped chocolate into each cookie right after they come out while the cookie is still warm, not piping hot. That way the chocolate nests in and sets nicely; if the cookie is too hot the candy will melt and flatten, too cool and it wont adhere.

Easy Hershey's Red Velvet Blossoms Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I baked Hershey Kiss Thumbprint Cookies in bright red that tuck a chocolate kiss into every center, ideal for Valentine's Day or Christmas.

Servings

servings

Calories

137

kcal

Equipment: 1. Oven (set to 375°F) youll need it preheated so the cookies bake right.
2. Two baking sheets plus parchment paper or silicone baking mats so cookies dont stick or spread together.
3. Mixing bowls — one large for creaming and one medium for the dry ingredients.
4. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you wanna mix by hand.
5. Measuring cups and spoons for the flour, cocoa, sugars, egg and other small amounts.
6. Whisk and a rubber spatula for combining and scraping the bowl.
7. Cookie scoop (1 tablespoon) or a tablespoon and your hands, plus a small bowl for the extra granulated sugar to roll the dough in.
8. Wire cooling rack to let the cookies cool completely after you press the Hershey’s Kisses in.

Ingredients

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

Directions

Preheat oven to 375°F and line two baking sheets with parchment paper or a silicone mat, leave about 2 inches between cookies so they dont run together.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons unsweetened cocoa, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Add 1 large egg and 1 teaspoon vanilla extract, beat until combined. Then stir in 2 tablespoons liquid red food coloring (or 2 teaspoons gel) and 1 teaspoon distilled white vinegar until the dough is a uniform bright red.
Gradually add the dry ingredients to the wet, mixing just until combined; dont overmix or the cookies will be tough. The dough will be soft and a little sticky. If it feels too sticky to handle, chill 20 to 30 minutes.
Scoop or roll the dough into roughly 1-inch balls (about 1 tablespoon each) so you get close to 36 cookies, then roll each ball in about 1/3 cup extra granulated sugar so they sparkle.
Place the sugared dough balls on the prepared sheets about 2 inches apart, gently flatten each one just a touch so it's not a perfect ball.
Bake 9 to 11 minutes, until the edges are set but the centers still look soft. Watch them, ovens vary; underbake a little rather than overbake for a soft center.
Remove the tray from the oven and immediately press one unwrapped Hershey's Kiss into the center of each cookie, twisting slightly so it nests in but dont push all the way through. Let cookies sit on the pan until the chocolate is set, about 5 minutes.
Transfer cookies to a wire rack to cool completely. Store in an airtight container at room temp for up to 3 days, or freeze dough balls on a tray then bag them for up to 3 months and bake from frozen, adding a minute or two to the bake time.

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.