Pink Velvet Thumbprint Cookies

Pink Velvet Thumbprint Cookies

Line a baking sheet with parchment paper and set aside.

Cream butter and both sugars with an electric mixer until light and fluffy.

Add egg, beating until combined.

Add vanilla and gel food coloring then beat until evenly incorporated. Note: If a more intense shade of pink is desired, add food coloring one drop at a time stirring after each addition. Do not mix in food coloring after this step or you risk the chance of overmixing the batter.

In a separate bowl, whisk together baking soda, salt and flour.

Gradually add flour mixture to wet ingredients. Beat with an electric mixer on low speed until just incorporated.

Use a cookie scoop to form dough into evenly-sized balls then roll balls in granulated sugar until evenly coated. Note: My cookie scoop had a 4 teaspoon/1.3 Tablespoon capacity.

Place cookie balls on the parchment-lined baking sheet. Using your thumb or the back or a 1/4 teaspoon measuring spoon, make an indent in the top of each cookie ball.

Place cookies in the refrigerator to chill for 30 minutes. While cookies are chilling, prepare cream cheese filling.

Cream Cheese Filling

Combine all cream cheese filling ingredients in a medium bowl then beat with an electric mixer until smooth and lump free. Set aside.

Baking and Assembly

Preheat oven to 300 degrees. Space cookies 1.5-inches apart on baking sheet then bake for 10 minutes. Remove baking sheet from the oven and deepen the thumbprint indents.

Fill the indent of cookie with 1 teaspoon of cream cheese filling. Return cookies to the oven and bake for 12 minutes until filling is firm.

Remove cookies from the oven and allow to cool on the baking sheet for 5 minutes then transfer to a baking rack to cool completely. If desired, top cheesecake filling with decorative sprinkles.

Cookies will keep up to 3 days in the refrigerator if stored between layers of parchment paper in an airtight container. Bring to room temperature before serving.