1-First, line a baking sheet with parchment paper to keep things from sticking. In a mixing bowl, beat the 14 tablespoons of butter and 1 1/2 cups of the powdered sugar on medium speed for about 2 minutes, scraping the sides as needed to get a smooth mix. This step builds the base for that creamy dough.

2-On low speed, add the egg, 1/4 cup cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 2 1/2 cups all-purpose flour, mixing until just combined. Don’t overdo it here keep it light to avoid tough cookies.

3-Next, mix in the 1 tablespoon red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until the dough is crumbly but holds together when squeezed. Use a medium scoop, about 2 tablespoons, to form dough balls and place them 1 inch apart on your prepared baking sheet.

4-Freeze those balls for 15 minutes to help them keep their shape. While they chill, preheat your oven to 350°F. Bake for 12 to 15 minutes until the tops are set and dry, then cool on the sheet for 5 minutes before rolling in the remaining 1 1/2 cups powdered sugar while warm. Finish by transferring to a wire rack to cool completely. For more tips on perfect bakes, check out this external guide on cookie improvements it’s a game-changer for beginners.