Print

Red Velvet Blossoms Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Delightful Red Velvet Blossoms combine the rich flavor of red velvet cake with a creamy cream cheese dough and a festive Hershey's candy cane kiss on top, making these cookies perfect for holiday celebrations or any special occasion.

Ingredients

Cookie Dough

  • 1 cup red velvet cake mix (approximately from 15.25 ounce box)
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 4 ounces cream cheese, softened

Topping

  • 1/3 cup red sanding sugar (about 3.25 ounce jar)
  • 48 Hershey's candy cane kisses

Instructions

  1. Make the dough: Beat the red velvet cake mix, softened butter, egg, and cream cheese together in a mixing bowl until a soft dough forms. Chill the dough in the refrigerator for 1 to 2 hours to firm up.
  2. Prepare topping: Remove the wrappers from the Hershey's candy cane kisses and place them in a bowl in the freezer to chill and prevent melting later.
  3. Preheat oven: Set your oven to 350°F (175°C) and prepare cookie sheets for baking by lightly greasing or lining with parchment paper.
  4. Form and sugar the cookies: Scoop the cold dough into 48 small balls, then roll each ball in red sanding sugar to coat evenly.
  5. Bake cookies: Place 12 sugared dough balls at a time on the cookie sheet and bake in the preheated oven for 8 minutes. After baking, let them cool on the cookie sheet for 3 minutes to set.
  6. Cool and add candy kisses: Carefully transfer the warm cookies to parchment paper. Immediately press a chilled Hershey's candy cane kiss on top of each cookie. Allow cookies to cool completely so the chocolate sets back up before storing. Avoid storing before chocolate hardens to prevent sticking.

Notes

  • Make sure the cream cheese and butter are softened to room temperature for easier mixing.
  • Chilling the dough helps prevent spreading and creates a tender texture.
  • Freezing the candy kisses beforehand ensures they hold their shape when placed on warm cookies.
  • Bake only 12 cookies at a time to maintain oven temperature and even baking.
  • Wait until the chocolate kiss is firm before storing cookies in an airtight container to avoid melting or stickiness.
  • You can substitute red sanding sugar with regular granulated sugar mixed with red food coloring if desired.

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