350F Oven Bake 15 to 18 minutes Refrigerate
Yields:
2
dozen
Prep Time:
0
hours
20
mins
Total Time:
1
hour
40
mins
Ingredients
2 1/2
c.
all-purpose flour, spooned and leveled
1/4
c.
cocoa powder
2
tsp.
baking powder
1/4
tsp.
Kosher salt
3/4
c.
unsalted butter (1 1/2 sticks), at room temperature
3
c.
confectioners' sugar
1
tbsp.
red food coloring
1
tsp.
pure vanilla extract
1
tsp.
white vinegar
Directions
- Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
- Beat butter and 1 ½ cups confectioners' sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to 20 seconds.
- Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to 18 minutes. Cool on baking sheets on wire racks 5 minutes.
- Place remaining 1 ½ cups confectioners' sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.
