Red Velvet Cookies with Cream Cheese Frosting

In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter and sugar on medium high speed until well combined and smooth, about 2 minutes. Add the eggs, one at a time, until combined. Add the vanilla extract and food coloring until combined. On low speed, add the flour mixture and beat until just combined. Wrap the dough in plastic wrap, pat into a disk shape, and chill in the refrigerator until firm, about 1 hour or up to 2 days.
Line large baking sheets with parchment paper. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes before rolling. Using a tall metal cookie cutter, carefully cut out shapes from the dough and place on the prepared baking sheets.
Chill the cookie dough on the baking sheets in the refrigerator for 30 minutes or until firm. Meanwhile, preheat oven to 350°F.
Remove the baking sheets from refrigerator and prick the dough all over with the end of an instant-read thermometer or the blunt end of a skewer. Bake for 10 to 11 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Cookies can be stored in airtight containers in freezer for up to 1 month.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
Spread frosting over each cookie with a small offset spatula. Decorate with sprinkles if desired. Serve store in an airtight container in a single layer, or between pieces of parchment paper, for up to 1 day.