#1 Preheat the Oven: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside #2 Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside #3 Cream Wet Ingredients: In a large mixing bowl with an electric or stand mixer fitted with a paddle attachment, beat the butter, Pompeian Smooth EVOO, and granulated sugar until light and fluffy (about 2–3 minutes) #4 Add Remaining Wet Ingredients: Mix in the egg, followed by the vanilla extract and red food coloring. Scrape down the bowl to ensure the color is evenly distributed #5 Combine: Gradually add the dry ingredients to the wet mixture on low speed. Mix until the dough forms—it will be slightly crumbly. Use your hands to bring it together #6 Shape and Bake: Scoop cookie dough using a medium cookie scoop (about 1½ tablespoons) and roll into balls. Place on the prepared baking sheet and flatten slightly #7 Bake for 10–11 minutes, until puffed and edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely #8 Mix Frosting Base: In a large bowl with a mixer, beat the cream cheese and butter on high speed until smooth and creamy #9 Add Sugar and Flavorings: Reduce speed to low and add the powdered sugar, vanilla extract, and salt. Increase speed to medium-high and beat for 2 minutes until silky and smooth #10 Frost the Cookies: Spread the frosting generously onto cooled cookies using a small offset spatula. Add embellishments like sprinkles before the frosting sets, if desired.