Red Velvet Sugar Cookies

Ingredients

• 2 1/4 cups cake flour
• 3 Tbsp unsweetned cocoa powder
• 2 tsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/4 cup vegetable shortening
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 1 1/2 tsp vanilla extract
• 1 tsp lemon juice or vinegar
• Red food coloring
• 4 oz. cream cheese, softened
• 1/4 cup butter, softened, I used salted
• 3/4 tsp vanilla extract
• 2 1/2 cups powdered sugar

Directions

1. Whisk the cake flour, cocoa powder, cornstarch, baking powder and salt together in a mixing bowl until the mixture looks even, then put it aside. In a stand mixer with the paddle attached, beat the butter, shortening and sugar until the mixture is fluffy and lighter in color. Add the egg and mix, then add the egg white, vanilla, lemon juice and food coloring. Turn the mixer to low, gradually pour in the dry mixture, and mix only until the dough comes together. Cover the bowl with plastic wrap and refrigerate for 2 hours.
2. During the last 10 minutes of chilling, heat the oven to 375 degrees. Roll the dough into balls using about 3 Tbsp for each one, then place them on Silpat lined baking sheets. With greased hands, press each ball evenly until it is about 1/2-inch thick. Bake for 9 – 11 minutes. Take the cookies out of the oven, leave them on the baking sheet for 2 minutes, then move them to a wire rack. Once they are completely cool, spread them with the cream cheese frosting.
3. For the frosting, beat the cream cheese and butter in a stand mixer with the paddle attached until fluffy and lighter in color. Add the vanilla extract, then the powdered sugar, and mix until the frosting is fully blended and airy.
4. For the food coloring, the amount noted is 1 tsp red gel food coloring and 1 tsp red liquid food coloring.