Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.25 cup (25g) unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.25 cup (57g) unsalted butter, softened
  • 0.25 cup (60g) plain non-fat Greek yogurt
  • 0.75 cup (150g) light brown sugar, packed
  • 0.25 cup (50g) granulated cane sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1.5 tsp red food coloring gel
  • 0.25 cup (50g) granulated sugar (for coating)
  • 0.5 cup (60g) powdered sugar (for coating)

Instructions:

  1. Sift dry ingredients. Combine 1.5 cups flour, 0.25 cup cocoa, baking powder, and salt. Note: This prevents dark cocoa spots in the red dough.
  2. Cream fats. Beat 0.25 cup butter, 0.75 cup brown sugar, and 0.25 cup granulated sugar until light and fluffy.
  3. Add moisture. Mix in 0.25 cup yogurt, the egg, and 2 tsp vanilla until the mixture looks smooth.
  4. Tint the base. Stir in 1.5 tsp red food coloring gel until the color is uniform and vibrant.
  5. Fold in flour. Gradually add the dry ingredients until no white streaks remain.
  6. Chill thoroughly. Cover and refrigerate for 2 hours. Note: Do not skip this; warm dough will melt the sugar coating.
  7. Preheat and prep. Set oven to 350°F (175°C) and prepare two baking sheets.
  8. The Double Coat. Scoop 1 inch balls, roll in granulated sugar, then roll heavily in powdered sugar until completely white and masked.
  9. Bake the batch. Bake for 10 minutes until the surface has shattered and the edges are set.
  10. Cool down. Let them rest on the pan for 5 minutes before moving. Note: They finish setting through carryover heat.