In a large bowl, beat together ½ cup softened unsalted butter, ⅓ cup granulated sugar, and ⅓ cup packed light brown sugar until light and fluffy, about 3-4 minutes.

Incorporate 1 large egg, 1 tsp white vinegar, 1 tbsp red food coloring, and 1 tsp vanilla extract. Whisk until combined.

Carefully add 1 ¼ cups all-purpose flour, 2 tbsp cocoa powder, ½ tsp baking soda, ¼ tsp baking powder, and ¼ tsp salt. Fold until just combined.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C).

Scoop large portions of dough, roll into balls, and place on a parchment-lined baking sheet.

Bake for 10 minutes, or until the edges are firm. Let cool on the sheet for a few minutes before transferring to a wire rack.

Blend 6 tbsp softened cream cheese and 6 oz powdered sugar until smooth and creamy.

Pipe swirls of frosting onto cooled cookies.

Sprinkle with red velvet crumbs for a festive touch.