Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter and granulated sugar for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in vanilla extract and red food coloring.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar.
- Place on baking sheets 2 inches apart and bake for 10–12 minutes until set on the edges.
- Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack.
Notes
- Gel food coloring gives a deeper red color than liquid.
- Chilling the dough is essential for the crinkle effect.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian