Instructions

• Preheat oven to 350°F (175°C) and lightly spray a baking sheet with non-stick cooking spray.
• In a large bowl, beat 1 cup softened butter and 1 cup sugar together for about 2 minutes, until creamy.
• Stir in 1 egg, 1 tablespoon red food coloring, and 1 teaspoon vanilla until completely blended.
• In a separate bowl, whisk together 2 ½ cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, and ¼ teaspoon salt. Add the dry mixture to the wet mixture and stir until a uniform dough forms.
• Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
• Press a thumb into the center of each dough ball to create an indentation, being careful not to press all the way through to the baking sheet.
• Bake the cookies for 10–12 minutes. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.
• To make the filling, in a medium bowl whisk 2 tablespoons softened butter and 2 ounces softened cream cheese together for 1–2 minutes until light and fluffy. Add ½ teaspoon vanilla and stir to combine.
• Gradually add 2 cups powdered sugar to the cream cheese mixture, mixing until fully incorporated and the filling is smooth enough to pipe or spoon.
• Pipe or spoon the cream cheese filling into the thumbprint indentation of each cooled cookie.
• If desired, add sprinkles on top of the filling before it sets.