Ingredients
- For the Cookies:
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel or liquid)
- 1–2 tsp milk (optional, if dough is dry)
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in egg, vanilla, and food coloring.
- Gradually mix in dry ingredients. Add milk if dough feels too stiff.
- Roll dough into 1-inch balls and place on baking sheet. Press a thumbprint or spoon into the center of each.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spoon about 1/2 tsp of cream cheese mixture into each cookie indent.
- Bake for 10–12 minutes, or until cookies are set. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- For vibrant color, use gel food coloring.
- Add mini chocolate chips for a chocolatey twist.
- Try rolling dough in sugar before baking for sparkle.
- Cookies can be frozen and thawed in the fridge.
- Store in an airtight container in the fridge up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg