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Red velvet cake mix blossom cookies are a showstopper for any occasion and a breeze to whip up when you are craving homemade treats with a touch of chocolate. No need to fuss with complicated doughs or special equipment—this recipe delivers soft and chewy cookies with just a handful of ingredients and minimal mess. If you are looking for a quick dessert that will impress at any party or family gathering, these cookies tick all the boxes.
When I made these for a holiday swap last year they vanished within minutes and now they are my go to for any celebration.
Ingredients
- Red velvet cake mix: offers a flavorful shortcut and guarantees that signature color every time Try to use a fresh box for the best rise and flavor
- Vegetable oil: creates tender cookies and gives just the right chew Go for a neutral oil with no scent
- Vanilla extract: enhances that classic bakery aroma and rounds out the sweetness Choose pure vanilla if possible
- Eggs: add structure and moisture to hold the cookies together Large eggs work best for even texture
- Granulated sugar: for coating This gives a sparkly finish and balances the cake mix sweetness Try red decorating sugar for an extra festive pop
- Hershey kisses or milk chocolate drops: create that iconic blossom look and a delicious chocolatey center Both work beautifully and you can swap with white chocolate or dark chocolate drops for variety
Instructions
- Mix the Dough:
- In a large bowl combine red velvet cake mix vegetable oil vanilla extract and eggs Use a sturdy spoon and stir until the dough is evenly moistened and smooth with no dry spots If the dough feels sticky chill it in the fridge for ten to fifteen minutes to make shaping easier
- Shape and Coat the Cookies:
- Scoop about one tablespoon of dough per cookie and roll between your hands into smooth balls For the best results use a cookie scoop so all the cookies bake evenly Roll each dough ball in granulated sugar or decorating sugar to coat evenly The sugar adds sparkle and helps prevent spreading on the pan
- Arrange and Bake:
- Place the sugared dough balls at least two inches apart on a prepared cookie sheet lined with parchment paper for easier cleanup Bake at three fifty degrees for nine to eleven minutes until the tops look set and just start to crack The centers should be soft and puffy
- Add the Chocolate:
- Work quickly as soon as you remove the tray from the oven Immediately press a chocolate drop or kiss into the center of each hot cookie The heat will slightly melt the chocolate so it adheres but do not worry if it looks shiny at first it will set as it cools
- Cool and Store:
- Gently move cookies to a sheet of wax paper and let them cool completely before stacking or storing The chocolate needs time to firm up and the cookies taste best after resting for about an hour Keep them in an airtight container at room temperature for up to five days
My favorite part is adding the chocolate drop my youngest loves to help with this step and always sneaks one for herself before we finish the batch
Storage Tips
Store cooled cookies in an airtight container at room temperature and stack with parchment between layers to prevent sticking If you want to make them ahead these cookies freeze well for up to three months just let them thaw on the counter before serving Make sure the chocolate is fully set before packaging
Ingredient Substitutions
No cake mix on hand use any flavor you like for a twist chocolate or vanilla both work well Switch up the chocolate drop center with peanut butter cups or even a miniature marshmallow for a new spin Dairy free chocolate drops and plant based oil turn these cookies into a vegan treat if you also use egg replacer
Serving Suggestions
These cookies are ideal for cookie platters or as holiday gifts Tie a batch with a ribbon or stack them in treat bags for sharing For a festive dessert plate pair with fresh berries or a drizzle of white chocolate Enjoy with hot cocoa or coffee for a cozy afternoon snack
Cultural and Historical Context
Blossom cookies have been a beloved American treat since the 1950s with the chocolate kiss center becoming iconic Red velvet brings a Southern flair to the classic recipe—the striking red color harkens back to cocoa cakes popular in Southern baking Traditions blend beautifully in these cookies making them a hit across generations
Seasonal Adaptations
Switch the decorating sugar color to match any holiday or special event Add green sprinkles or pastel sugar for spring and Easter celebrations Try pumpkin spice cake mix in autumn for a cozy new flavor
Success Stories
I often bring these blossom cookies to bake sales and they are always the first to disappear Friends ask for the recipe every time and I am happy to share because it is so simple and reliable One year we made a double batch for Valentine’s Day and handed them out to neighbors—they brightened everyone’s day
Freezer Meal Conversion
You can freeze unbaked dough balls after coating them in sugar Place on a tray to firm up then store in a bag in the freezer When ready to bake pop them straight from freezer to oven and add an extra minute to the baking time Once baked and topped with chocolate they freeze just fine so you always have a treat on hand
With a few pantry staples and a little creativity red velvet cake mix blossom cookies can become your signature bake for every holiday or celebration. Each bite brings together memory and flavor—exactly what homemade cookies should be.
Common Recipe Questions
- → How do I keep the cookies soft?
After baking, cool the cookies completely, then store in an airtight container to maintain their softness. Avoid overbaking to keep them chewy.
- → Can I use a different kind of sugar for rolling?
Yes, you can use granulated sugar for a classic look or red decorating sugar for added sparkle and color.
- → Are there alternatives to Hershey kisses?
Absolutely, try milk chocolate drops, dark chocolate pieces, or your preferred chocolate variety for the center.
- → What if the dough is too sticky to handle?
Chilling the dough in the refrigerator for 10-15 minutes will help firm it up, making it easier to shape and roll.
- → How should I store these cookies?
Once completely cooled and the chocolate is set, keep cookies in a covered container at room temperature for several days.