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These cookies have a "cake like" texture so they honestly taste just like a red velvet cupcake, except they're in cookie form! Which means a) a higher frosting to "cupcake" ratio; and b) less calories per serving.:) The cream cheese frosting is very soft and creamy and stays that way ie. a crust does not form.
View original recipe on recipetineats.comPreheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.
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