Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the egg, then add vanilla extract, red food coloring, and white vinegar. Mix well.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring, 1 teaspoon white vinegar
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup buttermilk
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat together cream cheese and butter until smooth and creamy.
4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened
Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
2 cups powdered sugar, 1 teaspoon vanilla extract
Once the cookies are completely cool, frost with the cream cheese frosting. Serve and enjoy your delicious Red Velvet Cookies Cream Cheese Frosting!
