Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together ½ cup softened butter, ⅔ cup brown sugar, and ½ cup granulated sugar until smooth and fluffy.

Add 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and 1-2 teaspoons red gel food coloring. Mix until combined.

In a separate bowl, sift together 1 ¾ cups all-purpose flour, ¼ cup cocoa powder, 2 tablespoons cornstarch, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add to the wet ingredients.

Shape the dough into balls and flatten each to about ½ inch thick. Place on the prepared baking sheet.

Bake for 10 minutes, then cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

For frosting, beat together 4 oz cream cheese and 3 tablespoons softened butter until smooth, then add 1 cup powdered sugar and 1 teaspoon vanilla extract.

Frost the cooled cookies with the cream cheese frosting and sprinkle crushed red velvet cookie crumbs on top if desired.