Easy Red Velvet Blossom Cookies (Kiss Cookies)

Ingredient Notes

Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.

• All purpose flour- Provides the structure for these cookies. Be sure to measure it accurately because too much flour can make cookies dry and crumbly. I always measure my flour in grams with a kitchen scale. However, you can fluff it up in the bag and gently spoon it into your measuring cup if you don't have a scale.
• Cocoa powder- Like my red velvet cut out cookies, natural unsweetened cocoa powder or dutch-processed cocoa powder in this recipe. Dutch-processed has a richer brown color and chocolate flavor, but it will make it a little more difficult to color the dough bright red with food coloring.
• Baking powder and baking soda- These leaveners help the cookies rise and spread in the oven. Double-check expiration dates to ensure maximum lift! I replace mine every 6 months.
• Salt- I use Kosher salt or sea salt to balance the sweetness and enhance the flavors in the red velvet blossoms.
• Unsalted butter- Unsalted butter adds moisture and a rich flavor to the cookies, while allowing control over the saltiness. Once you melt the butter, let it cool slightly before adding to the sugars.
• Brown sugar- Light or dark brown sugar adds a hint of molasses flavor and helps keep the cookies soft and chewy. Pack it tightly in the measuring cup to get an accurate measurement, or weigh it in grams.
• Granulated sugar- Adds sweetness, promotes spreading, and gives the cookies nice crisp edges. Using brown sugar and white sugar makes the centers chewy with crisp edges! Make sure to set a little aside to roll the cookie dough balls in.
• Egg and egg yolk- The egg yolk provides richness and helps keep the cookies moist, while the whole egg adds structure and lift. Using both keeps the texture rich and fudgy! Pull them out of the fridge 1-2 hours before baking to reach room temperature.
• Vanilla extract- Adds depth and enhances the flavors in these cookies. Pure vanilla extract or vanilla bean paste has the best flavor.
• Vinegar- Reacts with the baking soda to add lift and helps intensify the red color. This is a classic ingredient for red velvet, adding its signature tang! You can use white vinegar or apple cider vinegar.
• Red food coloring- Gives the cookies their signature red velvet hue. I recommend gel food coloring because it provides the most vibrant color with just a few drops. You can find it at craft stores, grocery stores, or buy it online. I used the brand Chefmaster, which I also used for these red velvet oats.
• Hershey's Kisses- I used Hershey's Hugs for these cookies, but Kisses are the most common for blossom cookies. You can also use white chocolate hearts, Rolos, dark chocolate Kisses, or any candy pieces you like.

Substitutions and Variations

• Gluten free option- Substitute the all purpose flour with gluten free 1-to-1 baking flour. Don't use almond flour or oat flour because they impact the texture.
• Natural color- To color the cookies naturally, use a few teaspoons of beet powder instead of food coloring. The color will be a little more subtle. You can also leave out the color completely.
• Add peppermint extract- Try adding ¼ teaspoon of peppermint extract along with the vanilla extract for a festive twist without overpowering the classic red velvet flavor.
• Roll in sprinkles or nuts- Instead of sugar, try rolling the cookie dough in holiday-colored sprinkles, red sugar crystals (sanding sugar), or chopped nuts before baking.

Expert Baking Tips

1. Chill the dough. Chilling the dough for at least 30 minutes before baking helps prevent spreading and keeps the cookies thick and chewy. This is especially helpful with red velvet cookie dough, which can be a bit softer.
2. Use room temperature ingredients. Let your eggs and other refrigerated ingredients come to room temperature before mixing. This helps everything incorporate more smoothly and evenly, creating a uniform cookie texture.
3. Don't overmix the dough. Fold the flour mixture into the wet ingredients just until combined. Overmixing can make the cookies tough and affect the red color by over-developing the gluten in the flour. Overmixing can make the cookies tough and affect the red color by over-developing gluten in the flour.
4. Roll for the perfect shape. Use a cookie scoop for evenly sized balls, then roll each in your hands to get a smooth surface. This will help the cookies bake up evenly and look picture-perfect!
5. Add the Kiss while still warm. Press the chocolate kiss into each cookie 5 minutes after they come out of the oven, then carefully transfer them to a cooling rack so the chocolate doesn't melt. The warmth of the cookie will help the kiss stick without melting so it sets perfectly as the cookie cools.