Red Velvet Cookies with White Chocolate Peppermint Cream Cheese Frosting

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt and set aside.

Using an electric mixer on medium low speed cream together butter and sugar in a large bowl. Gradually add in eggs, followed by vanilla extract, buttermilk and food coloring until combined then add in the dry ingredients. Stir until well combined.

Drop tablespoon sized balls of the dough onto lined baking sheets leaving enough room for the cookies to expand.

Bake for 10 to 12 minutes in a preheated oven. Let cool for a few minutes on baking sheet then transfer to a wire rack to cool completely before frosting.

To make frosting-

Melt white chocolate chip morsels in a double boiler on the stove or in a glass bowl using 50% power for 1-1 1/2 minutes and stir until creamy. Set aside to cool.

Using an electric mixer on medium low speed combine cream cheese and butter until well combined. Add in cooled white chocolate followed by peppermint extract until creamy. Slowly add in confectioner’s sugar about ½ a cup at a time until all is added in and then blend until creamy.

Spoon frosting onto the bottom side of a cooled cookie, top with another cookie and gently push down on cookie.

For individual cookies, frost tops of cookies.