- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetended Dutch cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces butter 1 stick salted, softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons red food coloring If using food coloring gel or paste, it is more concentrated than liquid. Use half the amount required in recipes using liquid food coloring.
- 3/4 cup powdered sugar sifted
- In a bowl, combine the flour, cocoa powder, baking powder, and salt. Stir or whisk to blend thoroughly.
- In a large mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and food coloring until smooth and well blended.
- With the mixer on low speed, add the flour and cocoa mixture to the batter. Blend well.
- Chill the dough for at least 2 to 4 hours, or until it is quite firm.
- Heat oven to 350°. Line a large baking sheet with parchment paper or spray with nonstick baking spray.
- Sift the powdered sugar into a bowl.
- Shape the dough into small balls about 1 inch in diameter and place on the prepared baking sheet about 1 1/2 inches apart. Once you have filled the baking sheet, roll the balls, one or two at a time, in the sifted powdered sugar and place them back on the baking sheet.
- Bake for about 10 to 12 minutes, or until they are set and have that signature crinkled look.
- Let the cookies cool in the pan for 4 or 5 minutes, then remove to a rack to cool completely. Repeat with the remaining dough.
Tips & Variations: *Add mini chocolate chips for more chocolate flavor. *Use a small cookie scoop to keep the cookies uniform in size, and then shape/roll them with your hands.
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