Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (180°C) and line three baking sheets with foil or parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking soda, fine salt, and cream of tartar.
- Cream the unsalted butter until smooth, then add granulated sugar and beat until fluffy.
- Mix in the large egg, Dutch-process cocoa powder, red food coloring, and pure vanilla extract.
- Slowly add the dry mixture to the wet ingredients, stirring until a dough forms.
- Scoop the dough into 3 oz (85 g) balls and place four on each prepared baking sheet.
- Bake one sheet at a time. After 8 minutes, gently lift the pan and drop it back to create ripples.
- Continue dropping the pan every 2 minutes until the edges are set, usually after 13–16 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Whisk together the cream cheese, melted unsalted butter, vanilla extract, and a pinch of salt.
- Gradually add confectioners’ sugar, mixing until smooth. Adjust thickness with water if necessary.
- Dip half of each cooled cookie into the icing, allow excess to drip off, and decorate with sprinkles.
Nutrition
Notes
For best results, spoon and level your flour. Don't overmix the dough, and ensure to drop the pan at correct intervals for perfect cookies.