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

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Learn how to make delicious Hershey’s Red Velvet Blossoms. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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.

Instructions

  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.

Find it online: https://claracooking.com/hersheys-red-velvet-blossoms/