1

Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside.

2

In a large mixing bowl, combine the butter and sugar together with a handheld mixer. Beat until light and fluffy, about 2-3 minutes.

3

Beat in egg yolk, milk, vanilla, and red food coloring. Set this mixture aside.

Tip: Use a deep mixing bowl for the cookie dough. The red food coloring can potentially stain clothing and surfaces, and a deep bowl will contain the batter.

4

In a medium bowl, whisk together flour, cornstarch, baking soda, cocoa powder, and salt.

5

Add dry ingredients to the butter/sugar mixture and stir until just combined.

6

Spoon one tablespoon of dough into your hands and roll into a ball. Immediately transfer the dough ball to the prepared baking sheet and gently press your thumb directly into the center of the dough to form a “thumbprint” indentation. (Alternatively, press the back of a Chinet® spoon into the dough rather than your thumb.)

Tip: Work as quickly as possible to form the dough into compacted balls, then immediately press a thumbprint into the center of them. The warmer they are when you press your thumb into the center, the fewer cracks will form around the sides of the cookies.

7

Continue with remaining dough, spacing the cookies about two inches apart from one another on the baking sheet.

8

Bake for 10-12 minutes, or until cookies appear set.

9

Remove the cookies from the oven. (If desired, carefully re-press the back of a Chinet® spoon into the cookies to create a deeper indentation before they cool.)

10

Transfer cookies to wire racks to cool completely.

11

Meanwhile, prepare cream cheese frosting.

1

In a medium mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth and creamy.

2

Add powdered sugar, ½ cup at a time, and salt. Beat until combined.

3

Spoon the filling into a plastic zip-top bag and snip a small corner from the bottom of the bag. Squeeze the filling through the cut corner into the “thumbprint” well of each cookie, creating a swirling motion as you squeeze for a fun look.

Note: Allow the cookies to cool completely before piping in the cream cheese filling. If the cookies are still too warm, the filling will melt.