Ingredients
Method
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well. Stir in vanilla extract and red food coloring.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
- Cover dough and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into rounded tablespoons, roll into balls, then roll in granulated sugar.
- Place cookies 2 inches apart and gently press a thumbprint into the center of each.
- Bake for 8–10 minutes until edges are set but centers remain soft.
- Cool cookies completely on a wire rack.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, mixing until fluffy.
- Pipe or spoon cream cheese filling into cooled cookie centers.
Notes
Do not overbake—slightly underbaked cookies stay soft and moist. Store filled cookies in the refrigerator for best freshness.