Prep time
Cook time
Total time
Serves: 18
For the Cookies:
  • 2¾ cups all purpose flour
  • ⅓ cup unsweetened cocoa
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter, softened
  • 1¼ cups sugar
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 tablespoon vanilla extract
  • ¾ cup buttermilk
For the Frosting:
  • 1 8-ounce package cream cheese, softened
  • ½ cup butter, softened
  • ½ teaspoon vanilla extract
  • dash of salt
  • 1 1-pound box of powdered sugar
To make the cookies:
  1. Preheat oven to 350. Combine first five ingredients in a medium bowl.
  2. Beat butter at medium speed for 2 minutes, or until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
  3. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
  4. Drop dough by ¼ cupfuls three inches apart onto a parchment-lined baking sheet. Spread dough to three-inch rounds.
  5. Bake at 350 for 15 minutes, or until tops are set. Cool on baking sheet five minutes. Remove to wire racks, and cool completely, about 20 minutes.
  6. Spread with cream cheese frosting and sprinkle crumbled cookie crumbs on top.
To make the frosting:
  1. Beat cream cheese, butter, vanilla and salt at medium speed until creamy.
  2. Gradually add powdered sugar, beating at low speed for two minutes, or until smooth.
Recipe by Kitchen Meets Girl at