Preparation

• Whisk the butter with the granulated sugar and brown sugar for 2-3 minutes until the mixture is light in color and fluffy and creamy in texture.
• Add the egg, vinegar, red food color and vanilla, and whisk until combined. Scrape down the sides of the bowl and whisk again.
• Sift in the flour, cocoa powder, baking soda, baking powder and salt, and very gently fold with a rubber spatula until just combined. Do not overmix.
• Refrigerate the dough for 15-20 minutes, or until it becomes firmer so you can scoop it.
• Pre-heat your oven to 375F, and line a large cookie sheet with parchment paper.
• Divide the dough into 5 balls (about ⅓ cup each), leaving a tiny piece aside. Gently shape into balls and lightly flatten them (just a gentle press in the center). Place them onto the cookie sheet leaving at least 3" of space between each (including the tiny piece; this will be used to make crumbs).
• Bake for 10-11 minutes, and let the cookies cool down.
• Meanwhile, whisk the cream cheese and butter in a bowl until creamy. Add the icing sugar and vanilla, and whisk until a creamy frosting forms.
• Transfer the frosting to a piping bag fit with a round piping tip.
• Once the cookies have cooled, pipe the frosting on top in swirls.
• Crush the tiny cookie and use the crumbs to decorate the cookies.
• Serve & enjoy!