These Red Velvet 4th of July Cookies are like little mini red velvet cakes with cream cheese frosting! They're so fun and festive! Best yet, they're gluten free, nut free, eggless and easily vegan!
Measure out ¼ cup of milk. Add in ¼ tablespoon of the white vinegar and stir. Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal.
Slowly beat in the cornstarch water, the homemade buttermilk, the molasses, vanilla and red food coloring until fully combined. It will appear chunky. That’s normal.
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Once combined, gently fold in ¼ cup of the blue sprinkles until combined. You can use more sprinkles but I just like little pops of blue here and there. Chill.
Combine all frosting ingredients in a bowl and mix until the frosting is smooth and creamy. Frost the tops of the cooled cookies. Don't go all the way to the edge of the cookie.