Hershey’s Red Velvet Blossoms Cookies are a fun twist on the classic cookie! With their soft, red velvet base and a top of delicious chocolate kiss, they’re as pretty as they are tasty.
These cookies are perfect for parties or just a cozy treat at home. I love watching them disappear in no time. Who can resist that chocolate surprise? 😍
Key Ingredients & Substitutions
Red Velvet Cake Mix: This is the star ingredient giving the cookies their signature flavor and color. If you don’t have cake mix, you can create your own using flour, cocoa powder, baking powder, sugar, and some buttermilk to mimic the red velvet flavor.
Eggs: Eggs provide moisture and help the cookies rise. For a vegan option, you can substitute each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let it sit until it thickens).
Vegetable Oil: This adds moisture to the cookies. Feel free to use melted coconut oil or even unsweetened applesauce for a lighter option if watching calories.
Cream Cheese Frosting: Store-bought cream cheese frosting works well, but you could homemade frosting by blending cream cheese with powdered sugar and a bit of butter. For a dairy-free option, use plant-based cream cheese.
What’s the Best Way to Make Sure Your Cookies Stay Soft?
Ensuring your cookies stay soft can be tricky. Here are some simple tips:
- Don’t overbake! Aim for cookies that are still soft in the middle when you take them out.
- Press the centers lightly with the back of a spoon right out of the oven – this creates a slight indentation and helps keep the texture deliciously soft.
- Cooling completely on a wire rack prevents them from becoming soggy from steam.
- Storing cookies in an airtight container will lock in moisture and keep them soft longer.
Following these tips will help you bake perfect Red Velvet Blossoms Cookies that are soft, delicious, and sure to impress!
How to Make Hershey’s Red Velvet Blossoms Cookies
Ingredients You’ll Need:
- 1 box red velvet cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 container (8 oz) cream cheese frosting, divided
- Red food coloring (optional, for a more vibrant color)
- Sprinkles (optional, for decoration)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes for baking. You’ll also want to chill the dough for about 1 hour. So plan for a total of around 1.5 hours to whip up these delightful cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your cookie sheets with parchment paper or silicone baking mats to make sure your cookies don’t stick.
2. Mix the Cookie Dough:
In a large mixing bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir everything together until it’s well blended and smooth. If you want a deeper red color, feel free to add a couple of drops of red food coloring and mix it in!
3. Chill the Dough:
After mixing, cover the bowl and place it in the refrigerator for about 1 hour. This chilling step will make the dough easier to scoop and help your cookies hold their shape while baking.
4. Shape the Cookies:
Once the dough has chilled, take it out of the fridge. Roll the dough into 1-inch balls using your hands. Arrange the balls on the prepared baking sheets, leaving about 2 inches between each ball to give them room to spread while baking.
5. Bake the Cookies:
Pop the baking sheets in the oven and bake for 9-11 minutes. You’ll know they’re done when the edges are set but the centers are still a bit soft. Don’t worry—they will firm up as they cool!
6. Create Indentations:
As soon as you take the cookies out of the oven, use the back of a spoon or your thumb to gently press down in the center of each cookie, creating a little well for the frosting to sit in.
7. Cool Completely:
Transfer the cookies to a wire rack and let them cool completely. Patience is key here—wait until they’re cool before adding the frosting!
8. Prepare the Frosting:
While the cookies are cooling, divide the cream cheese frosting into two separate portions. If you’d like, tint one half with a little red food coloring to match the cookies.
9. Pipe the Frosting:
Using a piping bag fitted with a star tip, pipe a lovely swirl of the red-tinted cream cheese frosting into each cookie’s center indentation. Don’t be shy—make it nice and generous!
10. Add Some Sprinkles:
For that extra festive touch, sprinkle a few colorful sprinkles on top of the frosting. It makes the cookies fun and pretty!
11. Serve and Enjoy!
Your delicious Hershey’s Red Velvet Blossoms Cookies are ready to be enjoyed! Serve them at a gathering or savor them all to yourself. Happy baking!
Can I Use a Different Flavor of Cake Mix?
Absolutely! While red velvet is the classic choice for these cookies, you can use any flavor of cake mix you like, such as chocolate or vanilla. Just keep in mind that the overall flavor and look will change accordingly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them in an airtight container for up to 2 months. Just remember to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Without Eggs?
Yes, you can substitute the eggs with alternatives like 1/4 cup of unsweetened applesauce per egg or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This will keep your cookies moist and delicious without using eggs!
What If My Dough Is Too Sticky?
If your cookie dough feels too sticky to roll, try chilling it for a little longer in the refrigerator. If it’s still sticky after chilling, you can sprinkle a bit of flour onto your hands while rolling the dough into balls to help manage the stickiness.
