Red Velvet Sugar Cookies

1 cup soft butter
1 ⅔  cups granulated sugar
2 XL eggs 1 teaspoon vanilla
¾  cup sour cream
2 teaspoons red gel food dye
3 Tablespoons cocoa
3 ¾ cups all-purpose flour
¾  teaspoon baking soda
¾  teaspoon baking powder
¼ teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs, vanilla and sour cream.  Stir in cocoa and red dye. Don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 5+ Tablespoons more flour for high elevation. Refrigerate dough for 3 hours. Scoop out 36 2” balls of dough.  Roll slightly. Flatten to 3/8 inch high. Bake at 350 degrees for 14-16 minutes depending on size. Cool. Frost. Let set. Share!

Cream Cheese Frosting
8 ounces softened cream cheese
½  cup soft butter
1 Tablespoon vanilla
4 cups powdered sugar
Dash of salt

Mix cream cheese and butter until smooth. Add vanilla, powdered sugar and salt. Mix until fluffy. Spoon into freezer strength Ziploc until ready to use.