Updated: Jun 20, 2020
200 g cream cheese, softened
1/2 cup powdered sugar
Pinch kosher salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tbsp. red food coloring
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
Preheat oven to 180 C° and line a baking tray with parchment paper.
Combine cream cheese, icing sugar, and salt in a small bowl. Mix well until mixture is smooth. Refrigerate until slightly firm, about 30 minutes.
In a large bowl combine butter and sugars until light and fluffy. Beat in egg, food coloring, and vanilla until incorporated. Add flour, cocoa powder, baking powder, and salt. Mix until just combined. Wrap the dough in plastic wrap and refrigerate 30-60 minutes.
When the dough has chilled, roll it out on a lightly floured work surface to about 1/4″ thickness. Flour the rim of a glass or round cookie cutter, and cut the dough into circles. Top one dough circle with a tablespoon or so of cheese filling. Slightly stretch a second dough circle and place it on top of the cheese.
Press the tines of a fork into flour, use the fork to crimp the edges of the top circle onto the bottom circle.
Bake cookies 15 to 17 minutes. Let cool slightly before serving.