Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually mix into the wet ingredients until a dough forms. Add the red food coloring and mix until evenly colored.
- Roll the dough into 1-inch balls and coat each in granulated or sanding sugar. Place on baking sheets 2 inches apart and press a thumbprint into the center of each.
- In a bowl, beat the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
- Spoon the cream cheese filling into each indentation, filling almost to the top.
- Bake for 12–14 minutes until the edges are set and the filling is slightly puffed. Do not overbake.
- Cool briefly on the baking sheet, then transfer to a wire rack to cool completely before serving.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. These cookies are perfect for Christmas cookie trays and festive celebrations.