01 -
Beat the soft butter with white sugar using your mixer until it's fluffy and pale, roughly 2-3 mins.
02 -
Add the egg, vanilla and red coloring, mixing till you get a bright red, evenly blended mix.
03 -
In another bowl, combine flour, cocoa, baking soda and salt, sifting to break up any clumps.
04 -
Slowly add your dry stuff to the wet stuff, stirring just until everything comes together. Don't mix too much.
05 -
Wrap your dough in plastic and stick it in the fridge for at least 30 mins until it's firm to touch.
06 -
While waiting, mix the cream cheese with confectioners' sugar and vanilla until it's smooth and lump-free.
07 -
Get your oven hot at 350°F and put parchment on your cookie sheets.
08 -
Take the cold dough and make small 1-tablespoon balls with your hands.
09 -
Roll each dough ball in the sparkly sugar until they're totally covered.
10 -
Set your sugary balls on the sheets, keeping them about 2 inches from each other.
11 -
Push your thumb or a spoon into the middle of each cookie to make a little hole.
12 -
Pop them in the oven for 10-12 mins until the edges feel done but the middles stay a bit soft.
13 -
If needed, push down the centers again while the cookies are still hot.
14 -
Leave cookies on the hot sheet for 5 mins before moving them to a cooling rack.
15 -
Once they're totally cool, put a bit of cream cheese mix in each hole using a spoon or piping bag.