• Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper, or a silicone mat, and set it aside. The number of batches will depend on how large/small you want your cookies.
• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy. Add red food coloring and vanilla and mix until well combined.
• Add half of the flour mixture and mix until the dough comes together. Then add sour cream and keep mixing until incorporated. Finally, add the rest of the flour mixture and mix until combined. Do not over mix.
• Roll the cookie dough into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet.
• Bake for 10-12 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the Icing:

• Beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 4 minutes. Add the confectioners’ sugar, vanilla extract and salt. Beat on low speed for 30 seconds then increase to high speed until everything is completely combined and the frosting is creamy.