Instructions

• Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment.
• Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Dry stuff needs to be mixed well to avoid clumps.
  ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
• In a bigger bowl, cream the softened butter and granulated sugar until it's light and fluffy.
  ½ cup unsalted butter, 1 cup granulated sugar
• Beat in the egg, vanilla extract, and red food coloring till everything’s well combined.
  1 large egg, 2 teaspoons vanilla extract, 1 tablespoon red food coloring
• Slowly add your dry ingredients to the wet mix. Stir gently until just combined.
• Scoop tablespoon-sized dough balls onto the sheet, spacing each about 2 inches apart.
• Bake 10-12 minutes till edges are set but centers stay kinda soft.
• Let cookies cool on the baking sheet for 5 minutes then move them to a wire rack. Meanwhile, beat cream cheese until smooth, blend in butter, powdered sugar, vanilla, and a pinch of salt for the frosting. Spread or pipe over cooled cookies.
  4 ounces full-fat block cream cheese, ¼ cup unsalted butter, 1 and ¾ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt