"These are a perfect cooking to make around Christmas or Valentine’s Day. Like true red velvet, they have a hint of cocoa and a little bit of tang from the buttermilk. This dough does need be refrigerated before baking, so it’s best to make these the day before."
6. Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon, scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.