Servings: 30 cookies
INGREDIENTS
- ½ cup/120 grams soft butter
- ¾ cup/150 grams brown sugar
- ½ cup/100 grams sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon natural red food coloring
- 2 cups/280 grams flour
- ⅓ cup/50 grams cacao powder
- 1½ teaspoons/7.5 grams baking powder
- ½ teaspoon salt
Coating:
- ½ cup/100 grams sugar
- ½ cup/60 grams powdered sugar
INSTRUCTIONS
- Preheat the oven to 350 F (175 C).
- In a medium size bowl, mash the butter and the 2 sugars with a spoon or a fork until well combined (you can use a mixer as well).
- Add the eggs and vanilla extract and mix. Add the food coloring and mix until you get a uniform batter.
- In a separate bowl, combine the flour, baking powder, salt and cacao powder. Add the batter to the flour mixture, mix well with a spoon and knead until you reach a smooth dough.
- Put the coating ingredients, sugar and powdered sugar, in two separate small bowls.
- Divide the dough into 3 parts, then divide each part into 10 smaller parts. Roll the dough pieces into balls (wet your hands a little). Roll each ball in sugar and powdered sugar.
- Place the dough pieces on a sheet pan lined with parchment paper. Bake for about 8 minutes, just until a crispy crust is obtained.
RECIPE NOTES
Sugar and powdered sugar in this recipe can be replaced with monk fruit sweetener in both its granulated and powdered versions.