| INGREDIENTS 2 cup. plain flour 2 tbsp. unsweetened cocoa powder 1 1/4 tsp. baking powder 1/4 tsp. bicarb soda 1/2 tsp. salt 110g butter 3/4 cup. granulated sugar 2 large eggs 2 tsp. pure vanilla extract 1 tbsp. red food coloring 1/4 cup icing sugar |
 |
DIRECTIONS
Preheat oven to 160°C and line 2 baking sheets with baking paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, bicarb soda, and salt.
In another large bowl using a hand mixer, butter and granulated sugar together until light and fluffy. Add eggs, one at a time and beat after each addition then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
Roll about 1 tablespoon dough into a ball, then roll ball in icing sugar. Repeat with remaining dough then reroll each ball in icing sugar again.
Arrange balls about 2.5cm apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.
Let cool on trays 5 minutes, then transfer to wire rack to let cool completely.
Preheat oven to 160°C and line 2 baking sheets with baking paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, bicarb soda, and salt.
In another large bowl using a hand mixer, butter and granulated sugar together until light and fluffy. Add eggs, one at a time and beat after each addition then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
Roll about 1 tablespoon dough into a ball, then roll ball in icing sugar. Repeat with remaining dough then reroll each ball in icing sugar again.
Arrange balls about 2.5cm apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.
Let cool on trays 5 minutes, then transfer to wire rack to let cool completely.