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Total time

45 minutes




  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup butter (melted)
  • 2 eggs ((beaten))
  • 2 tsp vanilla extract
  • 2 tsp vinegar
  • 2 tsp red food coloring (more or less to get desired color)
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • at least 1/4 cup powdered sugar


  1. In the bowl of a stand mixer, mix together cocoa, sugar, and butter until smooth. Beat in eggs, vanilla, vinegar, and food coloring. In a separate bowl, mix together flour, salt, and baking powder.

    Slowly mix in flour mixture into butter mixture until completely combined. Dough will be thick and slightly crumbly. Spoon out 1-2 tbsp balls of dough onto a baking sheet.

    Place in the freezer for at least 10 minutes to harden. Meanwhile, preheat oven to 350 degrees.

    Remove dough balls from freezer and roll each one in your hands to form a smooth ball. Roll the dough in powdered sugar until almost none of the dough underneath shows.

    Place the sugar coated dough balls back onto the baking sheet, leaving 1 to 2 inches between each cookie.

    Bake the cookies for 12 to 15 minutes, until cookies have cracked and are no longer soft in the center. Let cool for 10 to 15 minutes before serving or eating.
  2. View the recipe instructions at The Honey Blonde

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