Red Velvet Soft Sugar Cookies

For the cookies:
In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg into the bowl. Mix to combine. Once incorporated, add the vanilla extract, sour cream and cream cheese. Beat again to combine until all of the ingredients come together.

In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it’s too “runny” add a tablespoon more of flour at a time until you get this consistency. (You should be able to roll the dough into balls without making a mess). Add the red food coloring, and mix again until the dough becomes a deep red color. Use more or less food coloring to your preference. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Once your dough has chilled, preheat your oven to 375 F and line 2 large baking sheets with parchment paper or Silpat mats. Set aside.

Grease your hands and roll the dough into 2 tablespoon-sized balls. Place balls on the baking sheet leaving some space in between each. I baked 9 cookies per cookie sheet. Then press down so that each ball flattens out to roughly 1/2 inch. Repeat this step for the rest of the balls.

Bake at 375 F for 10-12 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. A toothpick inserted into the center of one should come out clean (or with just a few crumbs). Remove pans from oven and immediately transfer cookies to a wire rack to cool completely.

For the frosting:
While your cookies are cooling, prepare you frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and cream cheese until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on its lowest speed, add the confectioners’ sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the heavy cream and beat again for about 2 minutes until light and fluffy once again.

Once cool, frost the cookies. Sprinkle with sprinkles (if desired). Allow frosting to set.

Once the frosting has set, transfer cookies to an airtight container where the cookies will keep for about a week. Enjoy!