# Components:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)
→ For Rolling
12 - 1/2 cup powdered sugar
13 - 1/4 cup granulated sugar
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy using a mixer or whisk.
03 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract, white vinegar, and red food coloring until fully combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined to form a dough.
05 - Cover the dough and refrigerate for at least 30 minutes until firm enough to handle.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a ball.
08 - Roll each ball first in granulated sugar, then coat generously with powdered sugar.
09 - Place sugared dough balls 2 inches apart on the prepared baking sheets.
10 - Bake for 11 to 13 minutes until cookies are puffed with cracked surfaces, but centers remain soft.
11 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
