Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, then add the vanilla extract and red food coloring, mixing until well blended.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined, without overmixing.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized portions of dough, roll into balls, and coat each in powdered sugar until fully covered.
Baking
- Arrange the dough balls on a baking sheet lined with parchment paper, baking for 12-15 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free option, substitute unsalted butter with a non-dairy alternative. Chilling the dough is crucial for maintaining the cookies' shape. Avoid overbaking for a fudgy texture. Store in an airtight container at room temperature for up to a week or freeze for up to three months.