Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg and mix until just combined. Mix in the vanilla extract, white vinegar, and red gel food coloring until the color is uniform.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- On a lightly floured surface, roll the chilled dough to 1/2-inch thickness. Cut out heart shapes. Gently press the top and sides of each cookie in the powdered sugar to coat generously. Place on baking sheets 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and the centers look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, give the cookies a final light dusting of powdered sugar before serving.
Notes
Don't Overmix the Dough: Once you add the flour, mix only until it's just combined to keep cookies tender.
Use Gel Food Coloring: It provides intense color without thinning the dough.
Trust the Bake Time: Pull the cookies from the oven when the centers still look soft for the perfect chewy texture.
Use Gel Food Coloring: It provides intense color without thinning the dough.
Trust the Bake Time: Pull the cookies from the oven when the centers still look soft for the perfect chewy texture.