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1
Preheat oven to 375 degrees.
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2
Line baking sheet with parchment paper, with pencil side down.
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3
Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes.
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4
Add egg and beat until well incorporated.
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5
Mix in vanilla and corn syrup and beat about 30 seconds more.
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6
Combine flour, cocoa, baking powder and salt in a small mixing bowl.
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7
Add 1/3 of the mix to the batter and beat on low speed until just incorporated.
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8
Add 1/2 of the buttermilk and beat until just incorporated.
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9
Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix.
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10
Scrape sides of the bowl as needed.
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11
Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
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12
Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper.
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13
Bake about 8 minutes until the cookies are set.
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14
Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
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15
Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes.
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16
Add in vanilla and beat about another minute.
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17
Add powdered sugar, 1 cup at a time beating on low until incorporated.
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18
Transfer to a piping bag and pipe onto back of 1/2 the cookies.
