- 14 tablespoons butter, room temperature
- 3 cups powdered sugar, divided
- 2 1/2 cups flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Line baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 1 ½ cups of powdered sugar on medium speed for 2 minutes, scraping the sides to combine.
- Turn mixer to low and add the cocoa powder, baking powder, salt, and flour, mixing until just combined. Add in the food coloring, vanilla, and vinegar, mixing until the dough is crumbly, and color is incorporated. Dough will look crumbly, but will hold together when squeezed into a ball.
- Using a medium (2 tablespoon) cookie scoop, measure out the dough. Form it into a ball and place on the prepared baking sheet, about 1 inch apart. Freeze the dough for 15 minutes.
- Preheat the oven to 350°F.
- Bake the cookies for 12-15 minutes, or until tops are set, and they appear dry. Allow the cookies to cool for 5 minutes on the baking sheet.
- Place the remaining 1 1/2 cups powdered sugar into a medium bowl. Gently roll each cookie in the sugar to coat. Place cookies on a wire rack to cool completely.
store in an airtight container for up to 7 days.
Freeze option – freeze baked cookies for up to 1 month in an airtight container. Or freeze the cookie dough rolled into balls in an airtight container for up to a month. When ready to bake, bake cookies frozen for 15-17 minutes.