There’s something magical about pulling a tray of bright red cookies from the oven. The soft texture, the subtle cocoa flavor, the crackly sugar coating — and then that perfect chocolate kiss pressed into the center while the cookie is still warm. Red Velvet Blossom Cookies are the kind of treat that instantly feels celebratory.

Perfect for Valentine’s Day, Christmas, bake sales, cookie exchanges, or simply when you want a dessert that looks as impressive as it tastes, these cookies combine the classic flavor of red velvet with the iconic blossom cookie shape everyone loves.

They’re soft, slightly chewy, lightly cocoa-flavored, and crowned with a rich chocolate center that melts just enough to settle into the cookie without losing its shape.

Let’s bake something beautiful.

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Why You’ll Love These Red Velvet Blossom Cookies

• Soft and chewy texture
• Beautiful vibrant color
• Perfect chocolate center
• Easy to make
• Freezer-friendly
• Crowd-pleasing presentation

They look bakery-level, but they’re surprisingly simple.

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What Makes Red Velvet Special?

Red velvet isn’t just chocolate with red food coloring. It’s a delicate balance of:

• Light cocoa flavor
• Buttery richness
• Slight tang (traditionally from buttermilk or vinegar)
• Soft, tender crumb

In cookie form, we keep that balance intact — but make it perfectly chewy instead of cakey.

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring (gel preferred)
• 24 chocolate kiss candies, unwrapped
• 1/2 cup granulated sugar (for rolling)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and mix until fully combined.
5. Stir in milk, vanilla extract, vinegar, and red food coloring. Mix until evenly colored.
6. Gradually add dry ingredients into wet mixture. Mix just until combined. Do not overmix.
7. Scoop tablespoon-sized portions of dough and roll into balls.
8. Roll each ball in granulated sugar until fully coated.
9. Place 2 inches apart on prepared baking sheets.
10. Bake for 8–10 minutes, until edges are set but centers are soft.
11. Immediately press a chocolate kiss into the center of each cookie.
12. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
13. Let chocolate set completely before storing.

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Texture Secrets for Perfect Cookies

• Slightly underbake for soft centers.
• Press chocolate gently but firmly.
• Don’t overmix dough after adding flour.
• Chill dough for 20 minutes if spreading too much.

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Flavor Variations

Cream Cheese Stuffed Red Velvet Blossoms

Add a small cube of sweetened cream cheese in the center before baking.

White Chocolate Center

Swap milk chocolate kisses for white chocolate.

Peppermint Holiday Version

Use peppermint kisses for a Christmas twist.

Dark Chocolate Upgrade

Use dark chocolate kisses for deeper cocoa flavor.

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Make-Ahead & Storage

Room temperature: 4 days in airtight container
Refrigerator: 1 week
Freezer: Up to 3 months (without chocolate pressed in)

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