Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk until well combined.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Incorporate eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix!
- Divide the dough into two equal portions. Add red food coloring to one half and green to the other, kneading gently.
- Cover and refrigerate both portions of dough for about 30 minutes.
Baking
- Roll each colored dough into balls, then roll them in powdered sugar to coat.
- Place the cookies on a baking sheet lined with parchment paper, leaving space between each.
- Bake for 10-12 minutes or until the tops are cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For dairy-free cookies, substitute with plant-based butter. Be mindful of your oven temperature as baking times may vary. Avoid overmixing to maintain a soft, chewy texture. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.