Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. This step incorporates air, which helps create a tender cookie.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the red food coloring until the mixture is a uniform, vibrant red. Don't be shy with the food coloring if you want an intense red hue!2 large eggs, 1 teaspoon vanilla extract, 1 (1-ounce) bottle red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening agents and dry ingredients are evenly distributed.2 ½ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are okay at this stage.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to bake as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for the cookies to firm up properly.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.4 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Beat in the vanilla extract. Gradually add the powdered sugar, about ½ cup at a time, beating until well combined and smooth. Adjust the amount of powdered sugar to achieve your desired frosting consistency. If it’s too thick, add a touch more cream cheese or milk; if too thin, add more powdered sugar.1 teaspoon vanilla extract, 2 cups powdered sugar
- Once the cookies are completely cooled, generously spread or pipe the cream cheese frosting onto the flat side of one cookie, then top with another cookie to create a sandwich. Alternatively, you can simply spread frosting on top of individual cookies.
Notes
Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Freeze unfrosted cookies for up to 2-3 months. Do not reheat.