Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the softened butter and 1 1/4 cups sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time. Add red gel food coloring, vanilla extract, and white vinegar. Mix until fully combined and the color is deep red.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined into a soft dough.
- Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or overnight. The dough should be firm and cold before baking.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop 1-inch portions of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar, then generously in powdered sugar for the perfect crinkle effect.
- Place coated dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes, until puffed and crackled on top.
- Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Pro Tip: Roll cookies twice — first in granulated sugar, then in powdered sugar — to prevent the white coating from melting and to get a perfect crackle.
Chill Time: Don’t skip chilling the dough! It keeps the cookies thick and chewy.
Variations: Add 1 cup white or semi-sweet chocolate chips for extra richness.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
