Ingredients:
Cookies
- ½ cup unsalted butter, softened (110g / 3¾ oz)
- 1 tsp vanilla bean paste (or extract/essence)
- 1 cup caster sugar (220g / 7¾ oz)
- 2 eggs, at room temperature
- ¼ cup sour cream or plain yogurt (full fat)
- tbsp cocoa powder
- ¾ tbsp red food colouring
- 2 cups plain white flour (250g / 9 oz)
- 1 tsp baking powder
Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (75g / 2½ oz)
- 5oz / 150g cream cheese, softened
- 1 tsp vanilla bean paste (or extract/essence)
- 2¼ cups powdered (icing) sugar (225g / 7½ oz)
Decoration
Red sprinkles (optional)
Directions
Cookies
- Preheat 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.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth – around 5 minutes on high.
