Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
MAKE COOKIE DOUGH:
In a small mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set aside for later.
In a large mixing bowl or a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
Add eggs and vanilla and beat on medium speed for 1 minute.
Stir in the red food coloring (add extra if you want a brighter red color).
Add dry ingredients to wet ingredients and beat until combined and no flour streaks remain.
Fold in white chocolate chips.
SCOOP, BAKE, AND COOL:
Using a 2 tablespoon cookie scoop, scoop cookie balls and place them 2” apart on the prepared baking sheet. Press the top of the cookie down slightly before baking.
Bake for 10-12 minutes or until the centers are set.
Remove from the oven and let cookies cool on the baking sheet for 10 minutes. Then, transfer the cookies to a wire rack to cool completely.
MELT TOPPING:
Heat ¼ cup of frosting at a time in the microwave for 5 seconds. Drizzle melted frosting over cookies and sprinkle with holiday sprinkles (both optional).
SERVE:
Once the cookies are cool, serve!
Notes
When it comes to frosting the cookies, work with a little icing at a time, so it doesn’t harden too quickly. You will want it slightly warm and not too thick for a better “drizzle effect.”
You can either drizzle the frosting with a fork or put it in a Ziploc bag and cut the tip off (only cut off a little bit of the bag so that it doesn’t come out too quickly).
Also, you can also use melted white chocolate or almond bark to drizzle on the cookies instead of frosting. Melt white chocolate in 30-second increments in the microwave until melted and smooth.