Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 tablespoon apple cider vinegar
- 1 cup buttermilk
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Stir in red food coloring and apple cider vinegar thoroughly.
- Gradually add dry ingredients and buttermilk in alternation, starting and ending with dry ingredients. Mix until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes. Let cool on a wire rack.
- In a bowl, beat the cream cheese and butter until creamy, then gradually add powdered sugar and vanilla, beating until smooth.
- Frost cooled cookies generously with the cream cheese frosting. Decorate as desired and serve.
Notes
- For a more intense red color, add an extra tablespoon of red food coloring.
- Ensure the cream cheese is softened for smooth frosting.
- Cookies are best enjoyed within 3 days if stored at room temperature or up to a week refrigerated.
- Can be frozen with or without frosting for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (around 35g)
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg