Preheat oven to 350 degrees.
In a large mixing bowl, mix together the flour, cocoa, baking soda, cream of tartar, and salt and whisk together to combine.
Cream together the butter, canola oil, 1 1/2 C sugar, powder sugar, water, eggs and red food colouring until combined.
Gradually add in the dry ingredients into the wet and mix until combined.
Using an ice cream scooper, scoop out some dough and roll it into a ball.
Place onto the cookie sheet.
Using the remaining sugar, pour the sugar onto a plate.
Spray the bottom of a glass and dip it into the sugar.
Lightly press the bottom of the glass onto the cookie dough and press downRepeat steps with remaining dough on the cookie sheet.
Bake for 12-14 minutes or until the top doesn't feel doughy anymore.
Once the cookies have been baked, let them cool for a few minutes before transferring to a wire rack.
After all cookies have been baked and cooled, scoop cream cheese frosting into piping bag.
Cut the tip off the piping bag and pipe small dollops of the frosting on top of the cookiesSmooth frosting out with a knife. Let cookies sit for 30 minutes so that the frosting can harden. Enjoy!!
