Red Velvet Cookies (Crumbl Copycat) – Birchberry

Ingredients

• 308 g (2½ cups + 1 Tbsp) all-purpose flour
• 30 g (¼ cup + 1 Tbsp) unsweetened cocoa powder (*see notes)
• 16 g (2 Tbsp) cornstarch
• ¾ tsp baking powder
• ½ tsp salt
• 170 g (1½ sticks / ¾ cup) unsalted butter, softened (68-72°F)
• 150 g (¾ cup) granulated sugar
• 200 g (1 cup) dark brown sugar, packed (can sub with light brown sugar)
• 1 large egg, room temperature
• 15 ml (1 Tbsp) whole milk, room temperature
• 2 tsp vanilla extract
• 1½ tsp red gel food coloring (not liquid dye)
• 1 tsp distilled white vinegar
• 226 g (1 brick / 8 oz) full-fat cream cheese, softened (68-72°F)
• 113 g (1 stick / 8 Tbsp) salted butter, softened (68-72°F)
• 1½ tsp vanilla extract
• 120 g (1 cup) powdered sugar, sifted
• Pinch of salt (less than ⅛ tsp)
• 30 ml (⅛ cup / 2 Tbsp) heavy cream, very cold
• Red velvet cookie crumbles
• 24 g (2 Tbsp) sprinkles (jimmies, nonpareils, hearts, etc.)