# What You Need:
→ 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
# How To Make It:
01 - Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
02 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy using a mixer or whisk.
03 - Incorporate eggs one at a time, mixing thoroughly after each; then add vanilla extract, vinegar, and red food coloring, blending until homogeneous.
04 - Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
05 - Cover the dough and refrigerate for at least 30 minutes until firm enough to handle.
06 - Preheat oven to 350°F; 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 coated dough balls 2 inches apart on prepared baking sheets.
10 - Bake for 11 to 13 minutes until puffed with cracked surfaces but soft centers.
11 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
