Ingredients
- 1/2 cup unsalted butter, softened (110 g1/3 3/4 oz)
- 1 tsp vanilla bean paste(or extra ct/essence)
- 1 cup caster sugar(220 g1/7 3/4 oz)
- 2 eggs, at room temperature
- 1/4 cup sour cream or plain yogurt(full fat)
- 2 tbsp cocoa powder
- 3/4 tbsp red food colouring
- 2 cup splain white flour(250 g1/9 oz)
- 1 tsp baking powder
- 6 tbsp unsalted butter, softened (75 g1/2 1/2 oz)
- 5 oz1/150 gcream cheese, softened
- 1 tsp vanilla bean paste(or extra ct/essence)
- 2 1/4 cup spowdered(icing) sugar (225 g1/7 1/2 oz)
- Red sprinkles(optional)
Instructions
- Preheat oven to 180C/350F.
- Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
- Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy around 3 minutes on high.
- Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
- Add the flour and baking powder and mix until just combined.
- Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
- Bake for 8 to 10 minutes until the top springs back when touched.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack.
- Top with cream cheese frosting and red sprinkles, if using.
