• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

RED VELVET COOKIES PREPARATION

• In a mixing bowl, beat the softened butter together with the granulated sugar and light brown sugar until light and fluffy for about 2-3 minutes.
  6 oz butter, 3.53 oz granulated sugar, 3.53 oz light brown sugar
  
• Add in the eggs, vanilla bean paste and the red food coloring. Continue to mix until light and fluffy for about 1-2 minutes.
  2 eggs, 1 tsp vanilla bean paste, 1 tsp red food coloring
  
• In a separate mixing bowl, whisk the all-purpose flour together with the cocoa powder, dark cocoa powder, baking powder, corn starch and sea salt.
  7.76 oz all-purpose flour, 0.90 oz unsweetened cocoa powder, 1/2 tsp black cocoa powder, 1 tsp baking powder, 1 tsp corn starch, 1/4 tsp sea salt
  
• Fold in the flour mixture until no dry spots remain. Keep the dough in the mixing bowl, film to contact and refrigerate for 2 hours. NOTE: You really want to the dough to be cold when it gets into the oven.
  

ASSEMBLY

• Preheat oven to 350F/180C.
• When ready, using a 3-Tablespoon cookie scoop, scoop out the cookie dough directly onto your prepared baking sheet, at least 2 inches | 6 cm apart so the cookies have room to grow.
  

BAKE!

• Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft. 
  
• Once your Red Velvet Cookies are out of the oven, let them cool down completely as is on top of the baking sheet to cool down while preparing the cream cheese frosting.

CREAM CHEESE FROSTING PREPARATION

• Once your cookies have cooled down, prepare the cream cheese frosting.
  4 oz cream cheese, 8.11 oz powdered sugar, 1/2 tsp vanilla bean paste, 2 Tbsp milk
• In a mixing bowl, beat the cream cheese together with the powdered sugar, milk and vanilla bean paste, until smooth. Spread it over the cookies. NOTE: You have enough frosting for all the cookies. Decorate with Valentine's Day Sprinkles and with red velvet crumbs from one of your cookies. Enjoy & Bon Appétit!
  2 Tbsp Sprinkles
  
• N.B. These cookies are best stored refrigerated and in a single layer up to 2 days. Avoid plastic container as they will get soggy.