This Red Velvet Blossoms Cookies recipe delivers classic red velvet flavor—gentle cocoa and sweet vanilla—in a soft, chewy cookie with a showy sparkle and that signature candy peak. The dough mixes fast, scoops clean, and bakes in about 10 minutes. You’ll press the chocolate on while the cookies are still warm so it sets with a perfect starburst ripple. Whether it’s Valentine’s Day, a birthday tray, or a weekend bake, these blossoms bring big joy for minimal effort.
Why You’ll Love This Red Velvet Blossoms Cookies
- Chewy Center + Crisp Edge: Butter, a single egg yolk, and just-right baking time create plush middles and tidy rims.
- No-Chill Convenience: Mix, scoop, roll in sugar, and bake—dessert in about 25 minutes.
- Show-Stopping Look: Red sanding sugar gives a jewel-like sparkle that photographs beautifully.
- Balanced Flavor: A hint of cocoa keeps things “red velvet” without turning into a full-on chocolate cookie.
- Beginner Friendly: Simple method with clear visual cues—great for baking with kids.
- Customizable Topper: Use your favorite chocolate kisses or swap for white or dark varieties.
- Gift-Ready: Stack neatly and hold their shape; perfect for boxes and cookie swaps.
What Is Red Velvet Blossoms Cookies?
Red Velvet Blossoms Cookies are a playful twist on the classic blossom cookie: a red velvet–style cocoa-vanilla dough rolled in sparkling sugar and finished with a chocolate candy pressed into the center. The cookie itself is tender and slightly fudgy, not cakey, with a texture more like a soft sugar cookie. The contrast between the glittery red exterior and the glossy chocolate kiss makes every piece look like a tiny present.
Unlike traditional red velvet cake, these cookies skip lactic tang and heavy cocoa. Instead, they lean on gel food color for vibrancy and a small amount of cocoa powder for that unmistakable red velvet whisper.
Red Velvet Blossoms Cookies
Ingredients
Cookie Dough
- 85 g unsalted butter softened
- 50 g light brown sugar packed
- 50 g granulated sugar
- 1 large egg yolk save the white for another use
- 1 tsp vanilla extract
- 0.75 tsp red gel food coloring adjust to desired shade
- 125 g all-purpose flour spooned and leveled
- 6 g natural cocoa powder
- 0.5 tsp baking powder
- 0.25 tsp fine salt
For Rolling & Topping
- 50 g red sanding sugar or coarse granulated sugar
- 18 pieces chocolate kiss candies unwrapped
Instructions
- Step 1 – Prep the Pan and Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment and prepare red sanding sugar in a shallow bowl.
- Step 2 – Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and slightly fluffy, about 1–2 minutes.
- Step 3 – Add Yolks, Vanilla, and Color: Mix in egg yolk and vanilla until glossy. Stir in red gel food coloring to a deeper shade than desired (it lightens as it bakes).
- Step 4 – Add Dry Ingredients: Whisk flour, cocoa, baking powder, and salt. Add to the wet mixture and mix until just combined. Let dough rest 2–3 minutes to firm up if sticky.
- Step 5 – Portion and Roll: Scoop into 18 balls (about 1½ tbsp each), roll smooth, and coat in red sanding sugar. Place spaced on the prepared tray.
- Step 6 – Bake: Bake for 9–11 minutes until edges set and tops crack slightly. Centers should remain soft.
- Step 7 – Press the Candy: Immediately press a chocolate kiss into the center of each warm cookie. Let cool on the tray 10 minutes, then transfer to a rack.
Notes
Ingredients for Red Velvet Blossoms Cookies
Cookie Dough (about 18 cookies)
- 6 tbsp (85 g) unsalted butter, softened
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk (save the white for another use)
- 1 tsp vanilla extract
- ½–1 tsp red gel food coloring (adjust to your desired shade)
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 tbsp (6 g) natural cocoa powder
- ½ tsp baking powder
- ¼ tsp fine salt
For Rolling & Topping
- ¼ cup (50 g) red sanding sugar (or coarse granulated sugar)
- 18 chocolate kiss candies, unwrapped
Pantry/Tool Notes
- Parchment paper for the baking sheet
- #40 cookie scoop (about 1½ tablespoons) for even sizing (optional)
Ingredient Notes
- Butter Softness: Press a finger on the butter; it should give with slight resistance, not collapse oily-soft. Proper softness means better creaming and neater edges.
- Egg Yolk Only: Concentrated richness without extra liquid helps the cookie stay chewy and thick.
- Cocoa Powder: Natural cocoa keeps the red vibrant. Dutch-process works but may push the color toward burgundy.
- Red Gel Color: Gel is concentrated; you’ll need less for bright results and your dough won’t get overly soft.
- Sanding Sugar: The coarse crystals create sparkle and a whisper of crunch; regular sugar works in a pinch.
Step-by-Step Instructions
Step 1 – Prep the Pan and Oven
Heat the oven to 350°F (175°C). Line a baking sheet with parchment. Pour the red sanding sugar into a shallow bowl for rolling.
Step 2 – Cream Butter and Sugars
In a medium bowl, beat butter, brown sugar, and granulated sugar until smooth and slightly fluffy (about 1–2 minutes). You want light and creamy, not whipped.
Step 3 – Add Yolks, Vanilla, and Color
Beat in the egg yolk and vanilla until glossy. Add red gel color—start with ½ teaspoon and mix thoroughly. Go a shade deeper than you want; baking lightens the color.
Step 4 – Add Dry Ingredients
Whisk flour, cocoa, baking powder, and salt together. Add to the bowl and mix on low just until no dry streaks remain. The dough should feel soft but scoopable; if it seems sticky, wait 2–3 minutes—the flour will hydrate and firm slightly.
Step 5 – Portion and Roll
Scoop dough into 18 balls (about 1½ tablespoons each). Roll smooth between your palms, then roll each ball in red sanding sugar to coat. Space on the prepared sheet, leaving room to spread.
Step 6 – Bake
Bake 9–11 minutes until edges look set and the tops show faint cracks. The centers should still look soft—don’t overbake.
Step 7 – Press the Candy
Immediately press a chocolate kiss into the center of each warm cookie. The edges of the candy will soften into gentle ripples while the tip stays peaked. Cool on the sheet for 10 minutes, then move to a rack to finish setting.
Pro Tips for Success
- Color Insurance: Dough should look slightly darker than your target; it lightens in the oven.
- Even Spread: Use a light-colored baking sheet and bake one tray at a time on the center rack.
- Perfect “Blossom”: Press the candy straight down, stopping when the base meets the cookie—don’t twist.
- Keep It Chewy: Pull the cookies on the early side; carryover heat finishes the middle.
- Warm Kitchen? If your dough feels soft, chill portioned balls on the tray for 8–10 minutes before baking.
- Tidy-Edge Trick: After baking, “scoot” each cookie inside a round cutter to nudge edges into perfect circles.
Flavor Variations
- Vanilla Cream Kiss: Use white chocolate kisses for a pretty red-and-cream contrast.
- Double Cocoa: Add 1 extra teaspoon cocoa for a slightly deeper chocolate note (color may darken).
- Sparkle Duo: Half the batch in red sanding sugar, half in coarse white sugar for a candy-cane look.
- Citrus Whisper: Add ¼ teaspoon finely grated orange zest to the dough for a gentle aromatic lift.
- Peppermint Twist: Swap vanilla for ¼ teaspoon peppermint extract for winter bakes.
Serving Suggestions
Pile cookies onto a white platter so the color pops. For parties, arrange in concentric rings with alternating sugar colors. These also make charming gifts: stack three cookies, tie with baker’s twine, and tuck into a small windowed box or clear bag with a label.
Storage and Freezing Instructions
- Room Temperature: Store airtight for 3–4 days. Place a small piece of bread or a sugar saver in the container to keep them soft.
- Freeze Dough Balls: Roll in sanding sugar, freeze on a sheet until firm, then bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the time.
- Freeze Baked Cookies: Freeze in single layers separated by parchment up to 1 month. Thaw at room temperature in the closed container to prevent condensation.
- Make-Ahead: Dough keeps 24–36 hours in the fridge; bring to cool room temp before scooping if it’s too firm.
Nutrition Facts (Per Cookie)
(Estimated for 18 cookies; exact values vary by chocolate brand and sanding sugar amount.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 150 | 2 g | 20 g | 7 g | 1 g | 75 mg |
Estimates only; adjust for your brands and cookie size.
FAQ About Red Velvet Blossoms Cookies
Why did my cookies spread too much?
Excess spread usually means the butter was too soft, the oven ran cool, or there was a heavy hand with the milk solids (rare here) or low flour measure. Aim for butter that’s pliable—not glossy or greasy—and verify 350°F (175°C) with an oven thermometer. If your kitchen is warm, chill portioned balls 10 minutes before baking. Also check that you measured flour by spooning and leveling; even 1–2 extra tablespoons can change spread dramatically.
Can I use liquid food coloring instead of gel?
You can, but add it gradually and be prepared to mix in 1–2 teaspoons extra flour if the dough loosens. Gel gives intense color with minimal liquid, which preserves structure and chew. If using liquid, tint the dough slightly darker than you want; baking softens the hue. Mix color right after the yolk and vanilla so it disperses evenly before dry ingredients go in.
How do I keep the chocolate kiss from melting or going dull?
Press the candy in right after baking so it adheres, then leave the tray undisturbed for 10 minutes. The residual heat will soften the base without collapsing the tip. Move to a cool rack and avoid covering or stacking until fully set. If your kitchen is warm, you can pop the tray into the fridge for 6–8 minutes to lock in shine—just don’t over-chill or the chocolate can sweat later.
Can I double the recipe?
Absolutely. Double every ingredient and bake in multiple rounds. Keep dough covered between batches so it doesn’t dry at the surface. If the last tray spreads more than the first, your dough may have warmed; a 5–10 minute chill brings it back in line.
Are these cookies cakey or chewy?
They’re soft and chewy in the center with lightly crisp edges when baked to the shorter end of the time range. For a firmer bite, add 30–60 seconds to the bake, but avoid browning—the color dulls quickly. Let cookies rest on the hot sheet 5 minutes to set structure before moving to the rack.
What if I can’t find red sanding sugar?
Use coarse white sugar for sparkle, or regular granulated sugar for a more subtle look. You can also skip the roll and sift a whisper of powdered sugar over cooled cookies for a wintry finish. If you love extra crunch, roll in turbinado sugar (color will be golden rather than red).
Can I make them gluten-free or dairy-free?
Yes. Use a 1:1 gluten-free baking flour blend; if your blend lacks xanthan gum, add ¼ teaspoon to support chew. For dairy-free, choose a firm plant-based butter that’s solid at room temperature; textures vary by brand, so you may need an extra teaspoon of flour if the dough feels soft. Everything else stays the same.
TastyInspo Notes
- Press three mini chocolate chips around the kiss for a “flower petal” vibe.
- For perfectly round cookies, “cookie-cutter scoot” right after baking: place a round cutter over a cookie and swirl gently.
- A pinch of fine salt in the sanding sugar (just a pinch!) sharpens flavor and tempers sweetness.
- If gifting, line boxes with parchment and slip a small food-safe desiccant pack inside to preserve texture.
- Bake one sheet at a time for consistent color; rotate halfway if your oven has hot spots.
- For party platters, alternate red velvet blossoms with white-sugar–rolled vanilla blossoms for contrast.
Final Thoughts
Red Velvet Blossoms Cookies bring all the charm of red velvet—in a fast, low-effort format that’s as beautiful as it is delicious. With a soft, chewy bite, sparkling red coats, and that iconic chocolate peak, they’re destined for the front row of any cookie tray. Follow the simple cues—proper butter softness, gentle mixing, early pull—and you’ll bake a batch of blossoms that look bakery-perfect and taste like a celebration.
