Ingredients:

  • 8 oz cream cheese, full fat, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp white vinegar
  • 1 tsp red gel food coloring
  • 1/4 cup white granulated sugar
  • 1/2 cup red or white sanding sugar

Instructions:

  1. In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Use a small cookie scoop to drop 1-tablespoon dollops onto a parchment-lined plate. Freeze for 30–45 minutes until firm.
  2. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a separate bowl.
  3. In a stand mixer with a paddle attachment, cream the softened butter, brown sugar, and 1/2 cup granulated sugar until pale and fluffy.
  4. Add the egg, white vinegar, and red gel food coloring to the butter mixture. Beat until fully incorporated and the desired red vibrancy is reached.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Chill the dough for at least 30 minutes if too soft to handle.
  6. Preheat oven to 350°F (175°C). Scoop 3 tablespoons of dough, flatten it into a disc, and place a frozen cream cheese puck in the center. Wrap the dough around the filling and roll into a ball.
  7. Roll each dough ball first in the white granulated sugar, then in the sanding sugar for the sparkly effect.
  8. Place cookies 3 inches apart on prepared baking sheets and bake for 10–12 minutes. Allow to cool completely on the sheet to set the cheesecake center.