Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix cocoa powder and red food coloring to form a rich paste and then add it to the butter-sugar mixture.
- In another bowl, whisk together all-purpose flour, baking powder, and salt, then gradually mix it into the wet ingredients.
- Roll the dough into one-inch balls and place on the baking sheet, then press your thumb into each ball.
- In a separate bowl, mix cream cheese and powdered sugar until smooth and creamy.
- Fill each thumbprint with the cream cheese mixture and bake for 12-15 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
These cookies can be stored for up to 7 days at room temperature and can also be frozen for longer storage.
