Classic Chewy Red Velvet Cookies with Cream Cheese Frosting

1.Preheat your oven to 175°C. Line baking sheets with parchment paper.

2.In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.

3.In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4.Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and white vinegar until thoroughly combined and the mixture is a vibrant red.

5.Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6.Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5 cm between cookies.

7.Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. They will firm up as they cool.

8.Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

9.For the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

10.Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

11.Once the cookies are completely cool, spread or pipe a dollop of cream cheese frosting onto each cookie.