Red Velvet Cookies with Cream Cheese Frosting

Preheat the oven to 350F. Line a baking tray with parchment paper and set it aside.

In a medium bowl, sift and combine together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.

Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.

Whisk in the egg, vanilla extract, vinegar, and red gel food coloring until combined.

Add in the flour mixture and mix just until combined.

Using a cookie scoop, scoop out cookie dough and roll into a ball. Place them on the prepared baking sheet, and gently flatten them to about ½ inch in thickness. Bake the cookies in the oven for 10-15 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully. Baking time will depend on cookie ball size.

Frosting:

Cream the butter and cream cheese together until smooth and fluffy.

Add in the powdered sugar, and vanilla extract, and whip for 3-5 minutes or until fluffy. If the frosting seems soft, chill it in the fridge or freezer for a few minutes then whip again.

Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Top with crushed red velvet cookie crumbs and enjoy!