Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Cream the softened butter and granulated sugar together until the mixture is pale and fluffy.
  2. Beat in the egg, vanilla extract, and red food coloring until the color is uniform.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually incorporate the dry ingredients into the wet ingredients, mixing only until the white streaks of flour disappear.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  6. Scoop rounded tablespoons of dough, place them 2 inches apart on the sheets, and gently press the top of each ball to flatten slightly.
  7. Bake for 12–14 minutes until the edges are set but the centers still feel slightly soft.
  8. Transfer cookies to a wire rack to cool completely.
  9. While cookies cool, beat the cream cheese and softened butter together until smooth.
  10. Sift in the powdered sugar and add vanilla, then beat on high until the frosting is light and airy.
  11. Pipe a swirl of frosting on top of the completely cooled cookies or spread with a knife.