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Red Velvet Blossoms Recipe

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4.8 from 72 reviews

Red Velvet Blossoms are delightful festive cookies made with red velvet cake mix and cream cheese, rolled in vibrant red sanding sugar, and topped with a Hershey’s candy cane kiss. These soft, chewy cookies are perfect for holiday gatherings or any occasion that calls for a fun and colorful treat.

Ingredients

Dry Ingredients

  • 1 – 15.25 ounce red velvet cake mix

Dairy

  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 large egg

Others

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

Instructions

  1. Prepare the dough: Beat the dry red velvet cake mix, softened unsalted butter, large egg, and softened cream cheese together in a mixing bowl until a soft dough forms. Once mixed, refrigerate the dough for 1 to 2 hours to firm up, making it easier to handle.
  2. Freeze the candy kisses: Remove the wrappers from all 48 Hershey’s candy cane kisses and place them in a bowl in the freezer to chill. This helps maintain their shape when placed on the warm cookies later.
  3. Preheat and form cookies: Preheat the oven to 350°F (175°C). Scoop the chilled dough into 48 small balls and roll each one generously in the red sanding sugar, coating them evenly for a sparkling finish.
  4. Bake the cookies: Place about 12 sugar-coated dough balls at a time on a cookie sheet and bake in the preheated oven for 8 minutes. Once done, remove the pan from the oven and let the cookies cool for about 3 minutes on the hot pan to firm up slightly.
  5. Add the candy kisses: Gently transfer the cookies onto parchment paper. Immediately press a frozen candy cane kiss into the center of each cookie. Let the cookies cool completely so the chocolate kiss can set properly. Avoid storing the cookies until the chocolate has fully hardened to maintain their shape and texture.

Notes

  • Chilling the dough is essential for easy handling and prevents spreading during baking.
  • Use parchment paper for cooling to prevent sticking.
  • Do not store cookies until the candy kisses have completely set to avoid smearing.
  • These cookies can be baked in batches; keep extra dough refrigerated while working.
  • Red sanding sugar adds festive color and a slight crunch.

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