Preheat your oven to 350°F (175°C). Line a baking sheet 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 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl, cream together the softened butter and both sugars until light and fluffy.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the egg, then stir in the vanilla, red food coloring, and vinegar.
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. Do not overmix.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk
Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a bowl, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla until smooth.
4 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
Once cooled, frost the cookies with cream cheese frosting and decorate with sprinkles, if desired. Serve and enjoy these Easy Valentine's Day Red Velvet Cookies!
Sprinkles
