Ingredients:

  • 2 cups All purpose flour
  • 3 tbsp Dutch processed cocoa powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted grass fed butter
  • 3/4 cup granulated cane sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 tsp white distilled vinegar
  • 2 tsp red gel food coloring
  • 4 oz Neufchâtel cream cheese
  • 2 tbsp unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla bean paste
  • 1 tsp skim milk

Instructions:

  1. In a large bowl, cream the 1/2 cup softened grass fed butter and 3/4 cup granulated sugar for 3 full minutes. Beat until the mixture looks pale and has a texture like wet sand. This incorporates tiny air pockets that help the cookies rise.
  2. Add the egg, 2 tsp vanilla, 1 tsp vinegar, and 2 tsp red gel coloring. Whisk until the color is vibrant and uniform. If the mixture looks curdled, your egg was likely too cold; just keep mixing until it smooths out.
  3. Sift in the 2 cups flour, 3 tbsp cocoa, cornstarch, baking soda, and sea salt. Fold gently with a spatula until no white streaks remain. Over mixing at this stage will make the cookies tough. Scoop into 18 balls and place on a lined tray.
  4. Bake at 350°F (180°C) for 10 minutes until the edges are set but the centers still look slightly soft. They will continue to firm up on the hot tray for 5 minutes after you pull them out.
  5. While the cookies cool, beat the 4 oz Neufchâtel, 2 tbsp butter, 1 1/2 cups powdered sugar, and vanilla bean paste. Whip until the frosting is light and holds its shape. Add the milk only if it feels too stiff to pipe.