Red Velvet Cookies Frosting (Print Version)

# Ingredients:

→ Cookie Base

01 - 2 cups (240g) of regular all-purpose flour, measured just right
02 - 1 teaspoon of baking soda for rising
03 - ½ teaspoon salt for a dash of flavor
04 - ¼ cup (24g) unsweetened cocoa powder
05 - 1 stick (½ cup, 113g) of softened unsalted butter
06 - A full cup (200g) of regular white sugar
07 - 1 large egg at room temperature
08 - 2 teaspoons of good-quality vanilla flavor
09 - 1 Tablespoon (15mL) of red food dye for that bright color

→ Cream Cheese Frosting

10 - 4 ounces (113g) of cream cheese (use the brick kind), softened
11 - ¼ cup (57g) of room-temp unsalted butter
12 - 1 teaspoon vanilla extract for extra flavor
13 - A pinch of salt to balance it out
14 - 1 and ¾ cup (210g) powdered sugar to sweeten the frosting

# Instructions:

01 - Warm up your oven to 350ºF (177ªC). Next, lay a piece of parchment paper or a silicone liner on a big baking tray.
02 - Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt until everything combines well.
03 - With an electric mixer, beat the softened butter along with the sugar until fluffy and light. This should take about 2-3 minutes. Now, mix in the egg, and scrape the bowl down when needed.
04 - Add your vanilla extract and food coloring. Mix it at a medium setting and then scrape around with a spatula to make sure the color spreads evenly. Blend it again until it’s fully combined.
05 - Set your mixer to low speed and slowly incorporate dry ingredients into the wet ones. Soon, you’ll notice crumbly dough forming. Use your clean hands to press it together into a dough ball.
06 - Scoop the dough using a medium-sized cookie scoop, roll it into smooth balls, and then gently press them down. Bake cookies for about 10-11 minutes, just until the edges look set and puffed up. Cool them on the tray for 5 minutes before moving them to a wire rack.
07 - Beat your softened cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, followed by vanilla and salt. Keep beating for 2 minutes until the frosting is super smooth.
08 - Let the cookies cool down completely before spreading the frosting on top with a small spatula. Sprinkle decorations on the frosting right before it hardens.

# Notes:

01 - Keep cookies in a covered container at room temperature for as many as 5 days.
02 - Freeze the cookies for up to 3 months, and when ready, just let them thaw at room temperature.
03 - For the food dye, gel types work best. AmeriColor is a great option to use.