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Red Velvet Blossoms Recipe

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5 from 135 reviews

Red Velvet Blossoms are festive, soft cookies made from red velvet cake mix combined with cream cheese and butter, then topped with a creamy Hershey’s candy cane kiss. These delightful treats are perfect for holiday celebrations or any time you want a deliciously moist and flavorful cookie with a touch of minty chocolate in every bite.

Ingredients

Cookie Dough

  • 1 – 15.25 ounce red velvet cake mix
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 4 ounces cream cheese, softened

Topping

  • ⅓ cup red sanding sugar (3.25 ounce jar)
  • 48 Hershey’s candy cane kisses

Instructions

  1. Make the dough: Beat the dry red velvet cake mix, softened unsalted butter, egg, and softened cream cheese together in a mixing bowl until a soft dough forms. Ensure all ingredients are well combined to create a smooth texture. Refrigerate the dough for 1 to 2 hours to firm up.
  2. Prepare the kisses: Remove the wrappers from the Hershey’s candy cane kisses and place the unwrapped chocolates in a bowl. Put this bowl in the freezer to keep the kisses cold before topping the cookies.
  3. Preheat the oven: Set your oven to 350°F (177°C) to make sure it’s hot and ready for baking the cookies once the dough is chilled.
  4. Shape and sugar the cookies: Scoop the cold dough into 48 small balls, approximately one tablespoon each. Roll each ball in the red sanding sugar, coating them evenly.
  5. Bake the cookies: Place 12 sugar-coated dough balls on a cookie sheet, spaced apart. Bake them in the preheated oven for 8 minutes. Once done, remove the cookie sheet from the oven and let the cookies cool on the hot pan for 3 minutes to set.
  6. Add the kisses: After the initial cooling, gently transfer the cookies onto a piece of parchment paper. Place one frozen Hershey’s candy cane kiss on top of each cookie, pressing slightly so they stick as they soften.
  7. Cool completely: Allow the cookies to cool completely so the chocolate kisses can firm up again. Do not store the cookies in a container until the chocolate has fully set to avoid melting and sticking.

Notes

  • For best results, chill the dough for at least 1 hour to make it easier to handle and to prevent spreading during baking.
  • Do not skip freezing the chocolate kisses; this helps them maintain their shape and texture when baked onto warm cookies.
  • You can store the cooled cookies in an airtight container at room temperature for up to 3 days.
  • To make fewer cookies, you can halve the ingredients and bake fewer cookies accordingly.

Find it online: https://mealoria.com/red-velvet-blossoms-recipe/