Make your cookie trays pop with these Red Velvet Blossoms! Their bright color and Hershey’s kiss topping make them a fun and festive holiday favorite.
Red Velvet Blossom Cookies
Red velvet blossoms have quickly become one of my favorite holiday cookies. Their sparkly bright red color and a sweet peppermint kiss make them feel so Christmas-y. I usually make chocolate mint kiss cookies to serve with them, too.
I love how festive kiss cookies look when arranged on a platter. These red velvet blossom cookies are extra easy to make because I use a cake mix. You can make cookies with a fantastic chewy texture with just a few extra ingredients.
Also, if you roll the dough balls in red sanding sugar, they sparkle, making the beautiful red color even prettier.
Why You'll Love This Recipe
- The bright red sparkling sugar makes these cookies stand out on any dessert table. Plus, it gives each one a little crunch, which is fantastic!
- Red velvet's subtle cocoa flavor paired with a peppermint kiss topping is a match made in holiday heaven.
- Using a cake mix means less measuring and fewer ingredients, which is perfect when you're short on time.
- These delicious cookies are perfect for cookie swaps, holiday parties, or a sweet gift for friends and neighbors.
Main Ingredients
The dough for this red velvet cookie recipe comes together in minutes with just a few simple ingredients. Allow the dough to chill before baking.
- Red Velvet Cake Mix: All you need is the dry mix for these cookies. Do not follow the package directions because the cookies will not turn out.
- Unsalted Butter: Set the butter out beforehand so it is soft and easier to mix into the dry powder.
- Egg: Holds the ingredients together.
- Cream Cheese: Adds a delicious texture to the cookies.
- Red Sugar: You can find colored sanding sugars in most grocery or craft stores. Look for them in the baking aisles. They add a pretty shimmer and crunch to red velvet cookies.
- Hershey Kisses: We love the seasonal peppermint kisses and added them to this recipe for a fun twist. You can use any kiss variety or chocolate candy for the tops of the cookies.
BruCrew Tip: Buy two bags of holiday kisses and make these chocolate candy cane kiss cookies, too.
How To Make Red Velvet Blossoms
Making Christmas blossom cookies is easy when you use a red velvet cake mix and candy cane Hershey Kisses.
- Mix the cake mix, butter, egg, extract, and cream cheese in a large bowl until a soft dough forms. Refrigerate the dough for at least 60 minutes. It will be very sticky and hard to form into balls if you do not chill it.
- Use a small cookie scoop and make 1-inch balls. Roll the cookie dough balls in the red sugar coating.
- Bake 12 cookies at a time for 8 minutes. Let them cool on the hot cookie sheet for a few minutes, then remove them and place them on parchment paper or a cooling rack.
- Press a frozen kiss into the top of each cookie. Please do not move the kiss cookies until they are completely cool.
BruCrew Tip: Use milk chocolate hearts to transform these into the perfect treat for Valentine's Day.
Storage Recommendations
Wait for the cake mix cookies to cool completely and for the chocolate to be hard to the touch. Then, place them in an airtight container and keep them on the counter for 4-5 days.
You can also freeze the baked cookies for 1-2 months. Thaw them on the counter for at least 15 minutes before serving. Remember that the Hershey's Kiss may change color as it thaws and defrosts. The taste will remain the same, but they might not look as pretty.
Tips and Tricks
- Unwrap and freeze the Hershey kisses ahead of time. The heat from the hot cookies will cause the kisses to start to melt, but freezing them ahead of time helps them hold their shape better.
- Chill the cookie dough for at least one hour. It is sticky and hard to scoop and roll when first made.
- Use a small cookie scoop to divide the dough into 48 small balls. I like to scoop everything first and then adjust the balls to get the right amount.
- Roll the cookies in granulated sugar if you don't want to buy the red sugar.
- Do not overbake the cake mix cookies. When they come out of the oven, they look soft and puffy. Be patient. They will set up as they cool.
FAQs
Absolutely! For a new twist, you can also use plain chocolate kisses, hugs, or caramel-filled kisses.
Yes! You can prepare the dough ahead of time and refrigerate it for up to two days. When ready to bake, roll it in sanding sugar as directed.
You can store them in an airtight container at room temperature for up to 5 days. If you stack them, separate the layers with wax paper to prevent the kisses from sticking.
Yes! You can freeze the baked cookies in an airtight container for up to two months. Let them thaw at room temperature before serving.
More Red Velvet Desserts
- Red Velvet Oreos
- Red Velvet Cake Mix Cookies
- Oreo Red Velvet Bars
- Red Velvet Donuts
- Red Velvet Cheesecake Brownies
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Recipe
Red Velvet Blossoms
Make your cookie trays pop with these Red Velvet Blossoms! Their bright color and Hershey’s kiss topping make them a fun and festive holiday favorite.
Ingredients
- 1 - 15.25 ounce red velvet cake mix
- ½ cup unsalted butter, softened
- 1 large egg
- 4 ounces cream cheese, softened
- ⅓ cup red sanding sugar (3.25 ounce jar)
- 48 Hershey's candy cane kisses
Instructions
- Beat the dry cake mix, butter, egg, and cream cheese in a mixing bowl until a soft dough forms. Refrigerate 1-2 hours.
- Remove the wrappers from the kisses and place them in a bowl in the freezer.
- Preheat oven to 350°F. Scoop the cold dough into 48 small balls and roll in the red sugar.
- Bake 12 at a time on a cookie sheet for 8 minutes. Remove and let the cookies cool for 3 minutes on the hot pan.
- Gently remove and place on a piece of parchment paper. Top with a frozen kiss, then let them cool completely. Do not store in a container until the chocolate has set back up.
Notes
- Unwrap and freeze the Hershey kisses ahead of time. The heat from the hot cookies will cause the kisses to start to melt, but freezing them ahead of time helps them hold their shape better.
- Chill the cookie dough for at least one hour. It is sticky and hard to scoop and roll when first made.
- Use a small cookie scoop to divide the dough into 48 small balls. I like to scoop everything first and then adjust the balls to get the right amount.
- Roll the cookies in granulated sugar if you don't want to buy the red sugar.
- Do not overbake the cake mix cookies. When they come out of the oven, they look soft and puffy. Be patient. They will set up as they cool.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 41mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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