Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 tablespoon cocoa powder
- 1/2 teaspoon red food coloring (gel or liquid)
- Festive sprinkles, for decoration
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Add the vinegar, cocoa powder, and red food coloring, and mix until the batter is a uniform pink color.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving some space between each cookie.
- Gently flatten the cookie balls with the bottom of a glass. Sprinkle with festive sprinkles.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use gel food coloring to achieve a vibrant pink color. Store cooled cookies in an airtight container at room temperature for up to 3 days. You can substitute butter extract for vanilla extract for a unique flavor. These cookies also freeze well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg