Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring gel
  • 1 tsp (5ml) white distilled vinegar
  • 2 cups (250g) all-purpose flour
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) granulated sugar
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Beat the softened butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  2. Mix in the egg, vanilla extract, red gel coloring, and white distilled vinegar; beat until the color is a uniform mahogany-red.
  3. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  4. Slowly incorporate the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. Scoop the dough into 1-inch balls, place them on a tray, and freeze for 30 minutes to stabilize the fats.
  6. Roll each chilled ball first in granulated sugar, then heavily in powdered sugar until completely white.
  7. Place cookies on parchment-lined baking sheets 2 inches apart.
  8. Bake at 350°F (175°C) for 10-12 minutes, removing when edges are set but centers remain soft to the touch.