Red Velvet Cookies with Cream Cheese Frosting (Print version)

Soft red velvet cookies with chewy centers, light cocoa flavor, and a tangy cream cheese frosting piped or spread on top.

# Ingredients:

For the cookies

01 - 1 cup (226 g) unsalted butter, softened
02 - 3/4 cup (150 g) packed light brown sugar
03 - 1/2 cup (100 g) granulated sugar
04 - 1 large egg, room temperature
05 - 2 teaspoons vanilla extract
06 - 1 teaspoon white vinegar
07 - 1 1/2 teaspoons red gel food coloring, or as needed
08 - 2 1/2 cups (315 g) all-purpose flour
09 - 2 tablespoons (12 g) unsweetened cocoa powder
10 - 1 tablespoon cornstarch
11 - 1/2 teaspoon baking soda
12 - 3/4 teaspoon fine salt

For the cream cheese frosting

13 - 8 oz (226 g) full-fat cream cheese, softened
14 - 4 tablespoons (57 g) unsalted butter, softened
15 - 2 1/2 cups (300 g) powdered sugar, sifted if lumpy
16 - 1 teaspoon vanilla extract
17 - 1/8 teaspoon fine salt
18 - 1-2 teaspoons milk or cream, only if needed

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes, until lighter and fluffy. Scrape down the bowl.
03 - Beat in the egg, vanilla, vinegar, and red gel coloring until smooth and evenly red.
04 - In a separate bowl, whisk flour, cocoa powder, cornstarch, baking soda, and salt. Add to the butter mixture and mix on low just until combined.
05 - Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges are set and the centers still look soft.
06 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack and cool completely before frosting.
07 - Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until creamy. Add milk only if the frosting is too thick to pipe or spread.
08 - Pipe or spread frosting over the cooled cookies. Refrigerate frosted cookies in a covered container and bring to room temperature briefly before serving.

# Good to know:

01 - Makes about 24 frosted cookies.
02 - Cool cookies completely before frosting to keep the topping smooth.
03 - Frosted cookies should be stored in the refrigerator.

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