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Easy Red Velvet Kiss Cookies Recipe


These Red Velvet Kiss Cookies are a delicious cookie recipe with the perfect blend of soft and chewy textures. Starting with a red velvet cake mix, they are easy to make and the sugar coating gives them a spectacular texture. The Hershey’s Kiss in the center is the perfect touch for finishing off the rich red velvet blossoms.

Red Velvet Kiss Cookies on a white tray.

I love these delicious red velvet cookies because they start with a cake mix, which means you don’t need to worry about all the usual ingredients like cocoa powder, red gel food coloring, or all purpose flour. These fudgy red velvet brownies are also amazing.

These red velvet blossom cookies are also perfect for any occasion! The red color makes them the perfect Valentine’s Day cookies and they’re all ready for a Christmas party, too! This red velvet cake would also be great.

The coarse sugar coating gives them just a bit of crunch for the perfect treat. I also love that you can adjust the flavor of the Hersey’s kiss for an easy way to change up the flavors and the colors. Dark chocolate kisses, white chocolate, or even peppermint bark kisses would be perfect in this red velvet cookie recipe.

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What goes into this recipe

The ingredients needed to make Red Velvet Kiss Cookies.
  • Red Velvet Cake Mix- Using a cake mix for the base of this cookie is the perfect place to start and allows you to make these cookies with only a handful of ingredients. It also means you don’t have to worry about messing with messy red food coloring!
  • Vegetable Oil- Added to both bind the cookie dough and give the red velvet cookies a nice soft texture.
  • Eggs- Another binding ingredient, eggs also give you a light soft cookie.
  • Granulated Sugar- In this recipe the cookies are rolled in the granulated sugar for an excellent texture on the outside.
  • Hershey’s Kisses- A kiss cookie would not be complete without a silky smooth milk chocolate Kiss in the middle.

See recipe card for full information on ingredients and quantities.

Recipe Variations

There are a few easy things you can do to change the recipe and flavors slightly.

  • Use other kinds of chocolate kisses.  There are so many varieties of Hershey Kisses.  Choose your favorite and don’t feel like you have to stick to the milk chocolate.
  • Shape the cookies into a heart for Valentine’s Day.  You could even replace the Hersey’s kisses with Dove chocolate hearts!
  • Roll the cookies in a colored sanding sugar.  There are a variety of colored sanding sugars in the baking aisle of the grocery store.  Roll the cookies in that for a different color and slightly different texture.
  • You could always try this awesome Classic Peanut Butter Blossom Cookie recipe.  It is an easy version of the traditional peanut butter blossoms. 

How to make Easy Red Velvet Kiss Cookies

  1. Combine the cake mix, oil and eggs in a large bowl and mix together using an electric mixer {or by hand}.  You want a nice and thick beautiful deep red cookie dough.
  2. Use a medium cookie scoop to scoop mounds of red velvet cookie dough and then roll the cookie dough ball in granulated sugar. Place the sugar coated cookie mounds onto a parchment paper {or wax paper} lined baking sheet and refrigerate for an hour.
Making the cookie dough and rolling the dough in sugar.
  1. After an hour, preheat the oven and place the cookie dough mounds onto a silicone mat {or parchment paper} lined baking sheet. Bake for 9-11 minutes or until they are set.
  2. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.  After 5 minutes move the cookies to a cooling rack and place an unwrapped Hershey’s Kiss into the center of each cookie. Allow the cookies to cool completely and the Hershey’s Kisses to set up {they will melt slightly as the cookies cool} before serving or storing.
Adding cookie dough to baking sheet and finishing baked cookies with a candy kiss.

Expert Tips

  • Use a cookie scoop to scoop the cookie dough. This helps keep all of the cookies the same size and allows them to bake evenly.
  • Add the unwrapped Hershey’s Kiss after the cookies have baked and cooled for 5 minutes and once they are on the cooling rack. If you add the Hershey’s Kisses before baking they will totally melt into the cookie. 
  • Whether using a hand-held mixer or stirring by hand, avoid over mixing the dough. Mix until fully combined and no lumps remain, but don’t overwork the dough to maintain a soft and light cookie texture.

Storage and Freezing

Store: Red Velvet Kiss Cookies can easily be stored in an airtight container at room temperature for up to 4 days.

Freeze: These easy cookies can also be frozen for up to 3 months.

Recipe FAQs

Why do we coat blossom cookies in sugar?

There are a couple of reasons that we roll Red Velvet Blossom Cookies in sugar before baking.  First of all, the sugar will melt slightly into the cookie dough and create this wonderful crust around the outside of the cookie.  It adds such great texture!

The sugar on the outside also helps the cake mix cookies from spreading out while they bake which is nice because you want thick Blossom Cookies.

Can I use a different type of cake mix for these cookies?

You can experiment with other cake mixes for a different flavor. Any flavor would be delicious, but they won’t have the iconic flavor unless you use red velvet cake mix. Here is a chocolate cake mix blossom cookie you can try.

What flavor of Hershey’s Kisses would be good on these cookies?

While milk chocolate is the classic flavor, using seasonal varieties of Hersheys Kisses is the perfect way to change up the look of these cookies to make them perfect for a variety of holidays. I love them made with Hershey’s Hugs, too!

Red Velvet Kiss cookies on a black cake plate.

Do you love Red Velvet?  Try these easy recipes…

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Red Velvet Kiss Cookies on a white tray.

Easy Red Velvet Kiss Cookies

Festive Red Velvet Cake Mix Cookies are rolled in sugar and finished with a chocolate kiss.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Servings: 20 cookies
Calories: 160kcal
5 from 2 votes
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  • 1 box Red Velvet Cake Mix {13.25 ounces}
  • 2 large eggs
  • ¼ cup oil
  • cup granulated sugar
  • 20 Hershey Kisses {unwrapped}


  • In a medium sized bowl, combine the red velvet cake mix, eggs and vegetable oil. Mix using an electric mixer {or by hand} until you have a thick dough.
  • Use a medium cookie scoop to scoop dough and roll each cookie dough ball in sugar. Place the sugar coated cookie dough onto a baking sheet that is lined with parchment paper {or wax paper}. Cover with plastic wrap and refrigerate the dough for 1 hour.
  • After an hour, preheat the oven to 350° and place 8 cookie dough balls onto a silicone mat {or parchment paper} lined baking sheet. Bake the cookies for 9-11 minutes or until set.
  • Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet. After 5 minutes, move the cookies to a cooling rack and place an unwrapped candy into the middle of each cookie. Allow the cookies to cool until the Hershey's Kisses have set back up and then serve. Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.


  • Refrigerating the cookie dough is optional but will help to give you thicker cookies.
  • Add the unwrapped Hershey’s Kiss after the cookies have baked and cooled for 5 minutes. If you add the Hershey’s Kisses too soon the cookies will melt the chocolate.
  • Wait to move the cookies until the candy kiss has set back up, otherwise the shape of the candy may change.
  • Change up the kind of Hershey’s kiss you add to the middle of the cookies.  Dark chocolate, milk chocolate and even peppermint would all be great choices.


Serving: 1cookie | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 28IU | Calcium: 44mg | Iron: 1mg
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