Step 1

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

Step 2

Add the egg, vinegar, red food color and vanilla, and whisk until combined. Scrape down the sides of the bowl and whisk again

Step 3

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

Step 4

Refrigerate the dough for 15-20 minutes, or until it becomes firmer so you can scoop it

Step 5

Pre-heat your oven to 375F, and line a large cookie sheet with parchment paper

Step 6

Divide the dough into 5 balls (about 1/3 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)

Step 7

Bake for 10-11 minutes, and let the cookies cool down

Step 8

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

Step 9

Transfer the frosting to a piping bag fit with a round piping tip

Step 10

Once the cookies have cooled, pipe the frosting on top in swirls

Step 11

Crush the tiny cookie and use the crumbs to decorate the cookies

Step 12

Serve & enjoy!