Red Velvet Cookie Cake

Ingredients

FOR THE COOKIE CAKE

• 3/4 c. salted butter, softened
• 1 c. sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 2 tsp. vinegar
• 1 1/2 tbsp. red food coloring (less than 1 oz.)
• 2 1/4 c. plus 2 tbsp. all-purpose flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1 tbsp. cocoa powder
• 1/4 tsp. kosher salt
• 3 tbsp. sprinkles, plus more for garnish

FOR THE CREAM CHEESE FROSTING

• 4 oz. cream cheese, softened
• 3 tbsp. butter, softened
• 2 c. powdered sugar
• 1/2 tsp. pure vanilla extract

Directions

1. Preheat oven to 350° and line a 9″ cake pan with parchment. Grease all sides.
2. In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg, vanilla, vinegar, and red food coloring and mix until well combined.
3. In another medium bowl, whisk together flour, cornstarch, baking soda, cocoa powder, and salt, then add to wet ingredients and mix until combined.
4. Stir in sprinkles and refrigerate cookie dough 30 minutes to 1 hour.
5. Evenly press dough into cake pan. (It can be a little sticky so cover your fingers with parchment paper, if desired.)
6. Bake until edges are firm, 18 to 20 minutes.
7. Remove from oven and let cool completely in cake pan, then transfer to serving plate.
8. Make frosting: Beat cream cheese and butter until smooth. Slowly add half the powdered sugar and mix until combined, then add vanilla and remaining powdered sugar and mix until smooth.
9. Pipe frosting onto edges of cookie cake and garnish with more sprinkles. Store in an airtight container in the fridge until ready to serve.