Red Velvet Blossoms Recipe

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The Comfort of Red Velvet Blossoms Recipe

There’s something truly magical about the warm, velvety embrace of these Red Velvet Blossoms. I first came across this recipe on a quiet winter afternoon, craving a cookie that felt both indulgent and festive. What struck me most was how the rich cream cheese and soft red velvet cake mix come together to form a dough that’s as comforting as it is easy to work with.

When you bake these beauties, you’ll notice a lightly crisp edge giving way to a tender, almost melt-in-your-mouth center. The finishing touch—the iconic Hershey’s candy cane kiss—adds a glossy hit of minty sweetness that’s as delightful visually as it is to your taste buds. Trust me, once you try this Red Velvet Blossoms Recipe, it’ll become your go-to holiday classic—or a sweet anytime treat.

What I adore about this recipe is how it simplifies a bakery-worthy cookie into a few straightforward steps. Plus, freezing the kisses ahead means that final, gleaming kiss stays intact during baking, creating that beautiful signature blossom shape.

Ingredient Guide

• 1 – 15.25 ounce red velvet cake mix: The base of our dough, providing that iconic cocoa-tinted red color and tender crumb. You can swap for your favorite boxed mix or even make your own if you prefer control over sugars and flavors.
• ½ cup unsalted butter, softened: Adds richness and helps create the perfect texture. I always opt for unsalted so I can control the salt level.
• 1 large egg: Binds the dough together while keeping it moist and tender.
• 4 ounces cream cheese, softened: This is the secret ingredient that keeps the cookies luscious and slightly tangy, contrasting beautifully with the sweetness.
• ⅓ cup red sanding sugar (3.25 ounce jar): For rolling the dough balls—this gives the finished cookies a sparkling, festive touch and a slight crunch.
• 48 Hershey’s candy cane kisses: The cherry (or rather, kiss) on top! Their minty flavor pairs perfectly with the red velvet base while creating that classic blossom look.

Prep Before You Begin

I can’t stress enough how helpful mise en place is with this recipe. Soften your butter and cream cheese well in advance, and don’t forget to chill the dough for at least an hour to make it manageable. Set your oven to 350°F early so it’s ready for the baking stage. Also, unwrap those candy cane kisses and pop them in the freezer right away — this step ensures they keep their shape and don’t melt all over the cookies.

How to Make Red Velvet Blossoms Recipe

1. Beat together the red velvet cake mix, softened butter, egg, and cream cheese in a large bowl. I like to start at a low speed so everything starts blending evenly, then bump it up until you have a soft, velvety dough without any lumps. It should feel rich but still pliable, not sticky.
2. Chill the dough in the fridge for 1 to 2 hours. This step is vital — it’s easier to roll chilled dough, and it prevents the cookies from spreading too much while baking, keeping their signature shape.
3. Prepare the kisses by peeling off all the wrappers and placing them in a bowl in the freezer. Freezing helps the kisses maintain their form when topped on the hot cookies later.
4. Preheat your oven to 350°F. Make sure the oven rack is centered for even baking.
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Expert Tips to Nail It

If your dough feels too soft after chilling, a quick 15-minute trip back to the fridge can help firm it up. Also, don’t skip chilling the kisses—they provide that perfect, glossy finish we all love. When rolling dough balls, try to keep each one uniform in size so they bake evenly.

5. Scoop out the cold dough into small balls – about one inch in diameter works well – then gently roll each ball in the red sanding sugar for a festive, sparkly finish.
6. Bake 12 cookies at a time on an ungreased cookie sheet for 8 minutes. You’ll notice the edges get just lightly crisp while the centers remain soft and tender. It’s this contrast that really makes these cookies stand out.
7. Cool the baked cookies right on the hot pan for 3 minutes—this allows the cookies to set gently. Then carefully transfer each cookie to a piece of parchment paper.
8. Immediately top each warm cookie with a frozen Hershey’s candy cane kiss. The warmth from the cookie will slightly soften the chocolate so it adheres perfectly without melting away.
9. Let the cookies cool completely before storing. It’s important not to place them in a container until the chocolate kisses have fully set back up, or they’ll lose their glossy appeal and might stick together.

Creative Variations for Red Velvet Blossoms Recipe

• Add a splash of espresso powder to the dough for a subtle mocha twist that deepens the red velvet flavor.
• Swap the candy cane kisses for classic milk chocolate Hershey’s kisses to tone down the mint and create a more traditional profile.
• Try rolling the dough balls in crushed peppermint candies or colored sugar for a festive texture and extra crunch.
• In warmer months, top blossoms with a dollop of whipped cream and fresh raspberries for a bright, fresh treat.
• For a nutty touch, mix in ½ cup finely chopped pecans or walnuts into the dough before chilling.
• Use white chocolate kisses dipped in red sugar for an elegant twist perfect for special occasions.

Storage, Freezing & Reheating

• Room temperature: Store cookies in a single layer in an airtight container for up to 4 days once fully cooled and the kiss is set.
• Freezing dough: Wrap chilled dough tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking.
• Freezing baked cookies: Freeze completed cookies on a tray first, then transfer to a container. They keep well for up to 2 months and thaw beautifully at room temperature.
• Reheating: I recommend enjoying these at room temp or slightly warmed—pop for 10-15 seconds in the microwave if you want that just-baked softness, but keep an eye to avoid melting the kisses.

Red Velvet Blossoms Recipe FAQs

• Can I make these cookies gluten-free? Some red velvet cake mixes are gluten-free; just make sure your mix is certified, and the texture will be similar.
• What if I forget to freeze the kisses? If the kisses aren’t frozen, they might melt too much while baking and lose the blossom shape. Freezing is worth the extra minute for perfect presentation.
• Can I use cream cheese frosting instead of cream cheese in the dough? I’d recommend sticking with softened cream cheese alone for the dough, as frosting often contains more sugar and additives that affect texture.
• How do I prevent cookies from spreading too much? Chilling the dough is key. If they still spread, try adding a tablespoon of extra cake mix or chilling the dough longer.
• Are these cookies suitable for freezing after baking? Absolutely. Freeze them flat on a sheet first, then store in containers to keep the kisses intact.

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