# 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
# Method:
01 - Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
02 - Using an electric mixer or whisk, beat the softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Beat in the eggs one at a time, mixing well after each. Add vanilla extract, white vinegar, and red food coloring, mixing until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
05 - Cover the dough and refrigerate for at least 30 minutes until firm enough to handle.
06 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of chilled dough and roll into balls.
08 - Roll each ball first in granulated sugar, then generously in powdered sugar to evenly coat.
09 - Place the coated dough balls 2 inches apart on prepared baking sheets.
10 - Bake for 11 to 13 minutes until cookies puff and surfaces crack but centers remain soft.
11 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
