Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup (115 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel gives the best color)
- ½ cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly blended — this is your dry mix.
- In a separate large bowl, beat the softened butter and granulated sugar until the mixture lightens and becomes fluffy (about 2–3 minutes). Add the eggs one at a time, beating after each addition, then stir in vanilla. Mix in the red food coloring until the dough has a uniform color.
- Fold the dry ingredients into the wet mixture slowly, stirring just until there are no streaks of flour. The dough should be slightly tacky.
- Cover the dough and chill it in the refrigerator for at least 30 minutes — chilled dough is easier to portion and spreads less while baking.
- Once firm, portion the dough into roughly 1-inch rounds. Roll each portion generously in powdered sugar so they’re well coated. Arrange them on the prepared sheets about 2 inches apart.
- Bake for 10–12 minutes, until the tops have set and show characteristic cracks while the centers remain soft.
- Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: 130kcal