Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, cream the softened butter with the granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Incorporate the egg, red food coloring, and vanilla extract into the butter mixture until fully blended.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Chill the dough in the refrigerator for about 30 minutes, until it firms up.
Baking
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar, ensuring each ball is well coated.
- Place the coated balls on a parchment-lined baking sheet, spacing them approximately 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze them separated by parchment paper in a freezer-friendly bag for up to three months. For added flavor, experiment with half granulated sugar and half brown sugar.