Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.
- In a medium bowl, stir together the melted unsalted butter, 1/3 cup granulated sugar, large egg yolk, 1/2 teaspoon vanilla extract, 1 teaspoon red gel food coloring, and 1 tablespoon buttermilk (if using the twist). Stir very well until the mixture is smooth and a vibrant, uniform red color.
- Sprinkle the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt evenly over the wet ingredients. Stir just until everything is combined and no dry streaks of flour remain. Avoid overmixing.
- Press the dough flat and evenly in the bowl, then visually divide it into 6 equal portions.
- Roll each dough ball gently in your hands until smooth, then roll them lightly in the extra granulated sugar. Space the dough balls evenly on your prepared baking sheet.
- Bake for 10-12 minutes. The cookies are ready when they have spread nicely, the tops have started to crackle, and they appear dry around the edges and on top.
- Let the cookies rest on the baking sheet for 2 minutes. Then, carefully transfer them to a wire rack to cool completely.
- If making the Cream Cheese Frosting (Optional Twist): In a small bowl, beat together 2 ounces softened cream cheese, 1 tablespoon softened unsalted butter, 1/2 cup powdered sugar, and 1/4 teaspoon vanilla extract until smooth and creamy.
- Once cookies are cooled for at least 10 minutes: If using white chocolate peanut butter hearts, gently press one into the center of each cookie, then move to the fridge for 30 minutes to help the hearts set. If using the homemade cream cheese frosting, pipe or swirl a dollop onto each completely cooled cookie.
- Bring the cookies to room temperature before serving for the best texture and flavor experience.
Nutrition
Notes
For vibrant color, use red gel food coloring and natural cocoa powder. Avoid overmixing the dough. Store plain cookies at room temperature; frosted cookies should be refrigerated for up to 5-7 days. Dough can be prepared up to 2-3 days in advance or frozen. Ensure baking soda is fresh for optimal leavening. Bring refrigerated cookies to room temperature before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.