Thumbprint Cookie Recipe (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 3/4 cup granulated sugar.
03 - 1 large egg, room temperature.
04 - 1 teaspoon vanilla extract.
05 - 1 teaspoon red food coloring.
06 - 1 1/4 cups all-purpose flour.
07 - 2 tablespoons cocoa powder.
08 - 1/4 teaspoon baking soda.
09 - 1/8 teaspoon salt.
10 - 4 ounces cream cheese, softened.
11 - 1/4 cup powdered sugar.
12 - 1/2 teaspoon vanilla extract.
13 - 1/4 cup red/green sanding sugar.

# Instructions:

01 - Cream softened butter and granulated sugar together with electric mixer until light and fluffy, about 2-3 minutes.
02 - Beat in egg, vanilla extract and red food coloring until mixture becomes vibrant red and well combined.
03 - Sift together flour, cocoa powder, baking soda and salt in separate bowl to remove any lumps.
04 - Gradually mix dry ingredients into wet ingredients until just combined, being careful not to overmix.
05 - Cover dough with plastic wrap and refrigerate minimum 30 minutes until firm enough to handle.
06 - Meanwhile, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
07 - Preheat oven to 350°F and line baking sheets with parchment paper.
08 - Scoop chilled dough into 1-tablespoon portions and roll into balls.
09 - Roll each ball thoroughly in sanding sugar until completely coated.
10 - Place sugar-coated balls on prepared sheets about 2 inches apart.
11 - Create indent in center of each cookie using thumb or back of spoon.
12 - Bake 10-12 minutes until edges are set but centers remain slightly soft.
13 - Re-press indents if needed while cookies are still warm.
14 - Cool cookies on baking sheet 5 minutes before moving to wire rack.
15 - Fill cooled cookies with cream cheese mixture using spoon or piping bag.

# Notes:

01 - Perfect holiday cookie.
02 - Make ahead friendly.
03 - Festive appearance.
04 - Kid friendly project.

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