Step 1

Preheat the oven to 350ºF (177ªC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

In a medium size bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

Step 3

In a large bowl with a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add the egg, beat again, and scrape down the sides of the bowl as necessary.

Step 4

Add the vanilla and red food coloring and beat on medium speed until combined. Using a spatula, scrape down the sides and all along the bottom of your bowl to ensure coloring is distributed evenly. Beat again on medium speed until everything is incorporated.

Step 5

Decrease the mixer speed to low and slowly add the flour mixture. Mix on low until dough has formed. It will be crumbly-- this is ok. Use your hands to bring the cookie dough together.

Step 6

Using a medium size cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of cookie dough onto the prepared baking sheet. Use your hands to roll the mounds of dough into smooth balls, then press down gently to flatten slightly. Bake the cookies for 10-11 minutes, just until puffed and the edges are set. Allow to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before frosting (about 30 minutes).

Step 7

In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

Step 8

Decrease the mixer speed to low, then add the powdered sugar, vanilla, and salt. Increase mixer speed to medium-high and beat for 2 minutes or until smooth.

Step 9

Use a small offset spatula to spread frosting onto each cookie. If you want to add embellishments like sprinkles, do so before the frosting sets. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.