Red Velvet Blossom Cookies make the perfect Valentine’s Day treat! These chewy cookies are rolled in festive sprinkles and topped with a Dove chocolate heart pushed right into the center of each cookie! Bake up a batch for your family this Valentine’s Day!
Whether you are sending in treats for a class party or just want to give your loved ones something special, these delicious red velvet cookies are a great choice! They are quick to make, full of chocolate flavor, and have that beautiful red color we always associate with Valentine’s Day.
Of course, you can make these cookies any time of the year! Make them to celebrate an anniversary, birthday, or just a Friday afternoon!
Valentine’s Day is definitely the time of year to buy chocolate hearts. I found Dove Chocolate Hearts to be the perfect size that gave me the best ratio of cookie to chocolate. I was going to use Hershey’s hearts, but they were a bit bigger than I wanted, and honestly, I liked the flavor of the Dove chocolate better, too. Feel free to use them or other hearts if you’d like, though!
If you plan on making these cookies at another time of year, I suggest buying a few extra bags and freezing the chocolate hearts until you need them. Of course, another option is to use Hershey Kisses or Hershey’s Hugs instead of chocolate hearts.
Here is what you need to make about 3 dozen red velvet blossoms:
36 Dove Milk Chocolate Hearts (one 8.87-ounce package) – you may have a few left over, too!
½ cup butter, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon milk
1 tablespoon red food coloring (if using red gel food coloring instead of liquid you will need less)
1 ½ teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon kosher salt
Red sanding sugar and/or Valentine’s Day-themed sprinkles, nonpareils, for rolling
Before you make these easy cookies, place the chocolate hearts into the freezer for an hour or so, so they won’t melt when placed on top of each cookie.
Now, heat oven to 350 degrees F and prepare a cookie sheet by lining it with parchment paper.
Next, cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. You can also use an electric mixer and a large bowl.
Add the egg, milk, food coloring, and vanilla, then mix until well combined.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed just until the flour mixture is combined.
Use a 1-tablespoon cookie scoop or just a tablespoon to shape the cookie dough into 1-inch balls. Roll each cookie dough ball in red sugar crystals or sprinkles, covering it completely. Place them on the prepared baking sheet.
Finally, bake cookies for 8-10 minutes until the middle of the cookie is set. Remove the baking sheet from the oven and press a chocolate heart into the center of each soft cookie. After a few minutes, transfer each cookie to a wire rack to cool completely.
This recipe works best at room temperature. If you need to chill the dough for any reason, let it warm up again before rolling the dough, as the sprinkles don’t stick as well to the refrigerated dough.
To save time, unwrap all the chocolate hearts while the cookies bake. Then they are ready to go when you remove the pan from the oven.
Both Jimmie-style sprinkles and nonpareils work great for this recipe and look so cute on the finished cookies!
No, chilling is not required for this recipe. In fact, as I shared above, when I tried chilling the dough, it was harder to get the sprinkles to stick, so room temperature is best!
Yes, make these cookies and store them in an airtight container in the fridge for 2-3 days.
You can also make the cookie dough, roll the cookies, and then freeze the cookie dough balls. Store the frozen dough in a freezer bag until you’re ready to bake them. Add a few minutes to the bake time, but otherwise, you can make them straight from the freezer!
These baked cookies don’t need to be refrigerated unless you’re making them ahead of time. Store leftovers in an airtight container at room temperature for 3-4 days.
For longer storage, place cooled cookies in an airtight container or freezer bag and freeze them for up to 3 months!
Looking for more desserts to share with, impress or even snag your sweetheart?
How about some blondies filled with red, pink and white M&Ms? They’re easy to make, so you’ll be enjoying them in no time.
If you have jello lovers in your life, they’re sure to give you a big smile when you put these JELL-O Valentine Hearts in front of them. It will be so much fun eating this jiggly red, pink and white gelatin dessert!
Going to have a Galentine’s Day or a Valentine movie marathon? Then this sweet & salty Valentine Snack Mix with a little bit of everything will be perfect to munch on.
You can’t go wrong with this collection of 30+ Valentine’s Day Recipes. With so many delicious recipes, you’re sure to find something that will please everyone, and be able to make something extra special for a date night at home.
As this started out primarily as a baking blog, I have tons of cookie recipes on the site! If you’re looking for new recipes, these are some of the most popular ones:
Do you have a favorite cookie you love to make? Share it with us in the comments!