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Commercial RecipeMINI KISSES Red Velvet Blossoms


0 minutes
12 dozen cookies

Take your favorite red velvet cake memory, then add a delicious kiss or three, and you have HERSHEY'S MINI KISSES Red Velvet Blossoms. These classic red velvet cake inspired blossom cookies are sweet crowd-pleasers that add festive color to your dessert displays.

Ingredients & Directions


  • 1 lb.
    unsalted butter, softened
  • 1 tsp.
  • 1 lb.
    white decorator's sugar
  • 1 lb. 8 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)
  • 2 lbs.
    granulated sugar
  • 7 oz. (4 large)
  • 2 fl. oz.
  • 2 fl. oz.
    red food coloring
  • 1 oz.
    vanilla extract
  • 2 lbs. 4 oz.
    all-purpose flour
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 tsp.
    baking soda



Heat convection oven to 300°F (standard oven 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix butter and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, milk, red food coloring and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Using #60 scoop, shape dough into 1-inch balls. Roll in white decorator's sugar. Place on prepared sheet pans.


Bake 8 to 10 minutes* or until cookie is set (do not over bake). Remove from oven; cool 3 minutes. Press 3 HERSHEY'S MINI KISSES Milk Chocolates on each cookie, pressing down slightly. Remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.