Irresistible Hershey’s Red Velvet Blossoms You Need to Try Today

When I first stumbled upon Hershey’s Red Velvet Blossoms, I was immediately drawn to their deep, rich color and the promise of that soft, tender crumb kissed by a classic Hershey’s kiss on top. They reminded me of the simple joys Mama Lu brought to our farmhouse kitchen, where every bite was a gentle hug from the past. These cookies aren’t just a treat — they’re a sweet way to bring a little warmth and nostalgia to your table, just like those Sunday afternoons spent on the porch swing, flour-dusted hands and all.

Why You’ll Love This Hershey’s Red Velvet Blossoms

If you grew up in a kitchen like mine, where food was never just about nourishment but a language of love, Hershey’s Red Velvet Blossoms will speak right to your heart. These cookies have the tender crumb of a red velvet cake, soft and rich, with just enough cocoa to hint at something special without overpowering the delicate flavor. And that Hershey’s kiss nestled right in the center? It’s the kind of sweet surprise that brings out smiles and conversation.

What truly makes these blossoms stand out is their balance — not too sweet, with a touch of vanilla and buttermilk that whispers of old-fashioned recipes Mama Lu would have loved. These cookies are perfect for those who cherish homemade treats with a bit of flair, ideal for holiday gatherings, or simply to remind yourself that sometimes, the best moments are the ones made in a cozy kitchen, sharing stories and laughter.

Back in the mountains, Mama Lu would say, “A little sweetness goes a long way,” and these blossoms are proof. They’re soft enough to melt in your mouth but sturdy enough to hold onto that kiss of chocolate that makes them unforgettable.

Ingredients You’ll Need for This Hershey’s Red Velvet Blossoms

• 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
• 1 ½ teaspoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract (or use vanilla bean paste for a deeper flavor)
• 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, let sit for 5 minutes)
• About 36 Hershey’s Kisses, unwrapped

When I’m in a pinch, I’ve swapped the cocoa powder with a good-quality dark cocoa, which deepened the flavor wonderfully. And the buttermilk? That’s a nod to the way Mama Lu would always add a little tang to her baked goods, balancing sweetness with a hint of something bright and fresh.

Nutrition Facts

• Calories: Approximately 180 per cookie (one Hershey’s Red Velvet Blossom)
• Protein: 2g
• Fat: 7g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 18g
• Sodium: 150mg

These numbers come from careful estimates, and as with any homemade treat, they’ll vary depending on exact ingredient brands and portion sizes. But remember, these blossoms are meant to be savored slowly, like the stories told on a slow afternoon — a little indulgence, wrapped in comfort.

Print

Steps to Create Your Hershey’s Red Velvet Blossoms

1. Preheat your oven to 375°F and line baking sheets with parchment paper. This step sets the stage, much like Mama Lu’s careful preparation before Sunday dinner.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this aside — the dry ingredients will mingle later, like old friends at a family reunion.
3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. I always take a moment here to pause and breathe in that sweet aroma — it’s like a warm invitation to the kitchen.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined — overmixing can toughen the dough, and we want these soft and tender, just like the biscuits Mama Lu used to coax out of the oven.
6. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. This spacing helps them bloom properly, like flowers in Mama Lu’s garden.
7. Bake for 8-10 minutes, until the edges are set but the center still looks slightly soft. This is the moment to lean in close and watch for that gentle wobble, a sign the cookie is ready for its crowning touch.
8. Immediately press a Hershey’s Kiss into the center of each warm cookie. The heat will soften the chocolate slightly, allowing it to nestle perfectly.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This patience is key — rushing can mean losing that perfect texture Mama Lu always spoke about.

Tips for Making the Best Hershey’s Red Velvet Blossoms

There’s a rhythm to baking these blossoms that reminds me of those afternoons spent in the farmhouse kitchen, where timing and intuition mattered more than exact measurements. Here’s what I’ve learned along the way: Learn more: Irresistible Brown Butter Pecan Blondies You Need to Try Today

• Use room temperature ingredients. Like Mama Lu said, “Cold butter makes for stubborn dough.” Softened butter blends better and gives you that tender crumb.
• Don’t overmix the dough. Just like kneading biscuit dough, too much mixing tightens gluten and toughens your cookies.
• Fresh cocoa powder matters. If your cocoa has been sitting a while, the flavor might be flat. I always keep a fresh tin on hand for the best depth.
• Press the kisses in while the cookies are hot. This lets the chocolate melt just enough to hold fast without losing shape.
• Use parchment paper or silicone mats. It helps cookies bake evenly and prevents sticking — a small step that makes cleanup a breeze.
• Don’t crowd the baking sheet. Give those blossoms room to spread and puff up, just like the space Mama Lu always insisted on between her biscuits.

Serving Suggestions and Pairings

Hershey’s Red Velvet Blossoms are a versatile little treat that shine brightest when shared. I often bring them along when visiting friends, wrapped in wax paper tied with a simple ribbon — a nod to the way Mama Lu would gift her blackberry jam.

For a cozy afternoon, these blossoms pair beautifully with a cup of hot tea or a glass of cold milk. If you’re hosting a holiday gathering, try serving them alongside a platter of fresh fruit and a warm pot of spiced cider. The gentle cocoa and sweet kiss balance the tartness perfectly.

If you want to elevate the experience a bit, consider these ideas:

• Serve warm blossoms with a scoop of vanilla bean ice cream for a comforting dessert.
• Pair with a rich coffee or espresso to contrast the sweetness.
• Arrange them on a dessert platter with other classic Southern treats — think pecan pie bites or a slice of banana pudding.

Every time I bring these cookies out, they spark conversation — memories of family kitchens, the feel of a worn wooden table, and the joy of simple, shared moments.

Storage and Reheating Tips

Like all good things from a farmhouse kitchen, Hershey’s Red Velvet Blossoms are best enjoyed fresh. But if you find yourself with extras, here’s how to keep them tasting their best:

• Store cooled cookies in an airtight container at room temperature for up to 4 days.
• For longer storage, freeze the blossoms in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll keep well for up to 3 months.
• To reheat, warm the cookies in a 300°F oven for about 5 minutes, just until the chocolate softens and the cookie feels tender again. Avoid microwaving, which can make them tough.

Whenever I reheat these, I’m reminded of the slow mornings at the farmhouse, when Mama Lu would warm leftovers on the stove and the kitchen would fill with familiar, comforting smells.

Frequently Asked Questions

What are the main ingredients for Hershey’s Red Velvet Blossoms?

The main ingredients for Hershey’s Red Velvet Blossoms include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Hershey’s Red Velvet Blossoms?

The total time to make Hershey’s Red Velvet Blossoms includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Hershey’s Red Velvet Blossoms ahead of time?

Yes, Hershey’s Red Velvet Blossoms can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Hershey’s Red Velvet Blossoms?

Hershey’s Red Velvet Blossoms pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Hershey’s Red Velvet Blossoms suitable for special diets?

Depending on the ingredients used, Hershey’s Red Velvet Blossoms may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Hershey’s Red Velvet Blossoms aren’t just cookies — they’re a little piece of home, a sweet reminder of the warmth that fills kitchens where love is the main ingredient. Whether you’re baking them for a holiday, a quiet afternoon, or just because, they carry with them a bit of that farmhouse magic I grew up with. Mama Lu never wrote recipes down, but she taught me that the best meals come from the heart — from remembering, sharing, and savoring every moment.

“They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So, gather your ingredients, roll up your sleeves, and let these Hershey’s Red Velvet Blossoms bloom in your kitchen. I promise, every bite will taste like a story worth telling.