Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 tablespoon red gel food coloring
  • 2 cups all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz cream cheese, full-fat brick style
  • 1/4 cup unsalted butter, softened for frosting
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1 teaspoon heavy cream

Instructions:

  1. In a large bowl or stand mixer, beat 1/2 cup butter with granulated and brown sugars for 3 minutes until light and aerated. Mix in the egg, vanilla, and white vinegar. Stream in the red food coloring and mix until the color is uniform.
  2. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until no white streaks remain.
  3. Scoop the dough into 12 large portions (approximately 3 tablespoons each) and roll into balls. Place on a plate and chill in the refrigerator for 30 minutes to prevent over-spreading.
  4. Preheat oven to 350°F (175°C). Place chilled dough balls on parchment-lined baking sheets and bake for 10 minutes. The edges should be set but the centers slightly soft. Allow cookies to cool completely on the pan.
  5. Prepare the frosting by beating 4 oz cream cheese and 1/4 cup butter until smooth. Sift in powdered sugar and add vanilla and cream. Beat until fluffy. Use a piping bag with a large round tip to swirl the frosting onto the cooled cookies.