Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter , softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 tablespoons red food coloring
• 1 tablespoon vanilla extract
• 3/4 cup buttermilk
• parchment paper
• Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese , softened
• 1/2 cup butter , softened
• 1/2 teaspoon vanilla extract
• salt , a dash
• 1 (1 lb) box powdered sugar

Directions

1. Preheat oven to 350°.

2. Combine the first 5 ingredients in a mixing bowl.

3. Beat butter at medium speed with an electric mixer 2 minutes, until creamy.

4. Gradually add sugar, beating well.

5. Add eggs, 1 at a time, beating until blended after each addition.

6. Beat in food coloring and vanilla.

7. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.

8. Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.

9. Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.

10. Spread dough to 3-inch rounds.

11. Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.

12. Remove to wire racks, and cool completely.

13. Crumble 1 cookie into fine crumbs to use as garnish.

14. Make frosting—beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.

15. Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.

16. Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.

17. Store cookies in refrigerator up to 5 days.

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