Frosted Red Velvet Cookies

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, light brown sugar, and vegetable oil until smooth and creamy. Add in the egg, vanilla extract, white vinegar, and red gel food coloring and mix until well combined.
Add in the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are incorporated.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes in the refrigerator.
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 minutes until the edges are set and the centers are puffed up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for 5 minutes until light, pale, and creamy.
Add in the powdered sugar and mix on the lowest speed setting until fully combined. Add in the vanilla extract and salt.
Turn the mixer to medium speed and whip the frosting for about 2 to 3 minutes until it is smooth and creamy. Mix the frosting on low speed for a few minutes to remove air bubbles.

Fill a piping bag fitted with a Wilton 1A piping tip with the cream cheese frosting. Pipe a swirl of frosting onto the cooled red velvet cookies and spread with an offset spatula. Decorate the cookies with red sprinkles, if desired.

Storing & Serving:

Refrigerator: Store the cookies in an airtight container in the refrigerator for 2 to 3 days. Serve chilled or at room temperature. Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week and bake as directed.
Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough so it is not frozen but still cold and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.

Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.