Ingredients
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 dash of salt
- ½ cup unsalted butter 1 stick, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon milk
- 1 ½ teaspoons liquid red food coloring
- 1 teaspoon vanilla extract
- ½ cup powdered sugar more if needed
Step by Step
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt.
- In another, large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, scraping down the sides of the bowl in between additions.
- Add milk food coloring and vanilla and beat until well combined.
- Gradually also add the flour mixture, scraping down the sides of the bowl in between additions.
- Transfer the dough to a smaller bowl and cover it with plastic wrap. Chill in the refrigerator for 30 minutes or up to 1 hour.
- Preheat oven to 350° F (170° C).
- Line baking sheets with a silicone mat or parchment paper.
- Pour powdered sugar into a medium bowl or a large plate.
- Divide the dough using a cookie dough scoop. Immediately roll into powdered sugar and place on a baking sheet. Flatten them a little if desired.
- Bake the cookies for 12-14 minutes, or until cookies are set, and the tops are cracked.
- Remove from oven and cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition
Serving: 1 cookieCalories: 92 kcalCarbohydrates: 16 gProtein: 1 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gTrans Fat: 0.1 gCholesterol: 21 mgSodium: 64 mgPotassium: 29 mgFiber: 1 gSugar: 8 gVitamin A: 113 IUCalcium: 18 mgIron: 1 mg
