Directions

1. In a medium bowl, sift together flour, cocoa, buttermilk powder, salt & baking powder and set aside,
2. Mix butter and cream cheese together until combined. Add sugar and cream ingredients together for 1-2 minutes.
3. Add eggs, mixing well after each one and then vanilla. Then, mix in food coloring until combined.
4. Add Flour/Cocoa mixture in 2 batches at low speed until just combined.
5. Stir in vinegar at the end until incorporated.
6. Refrigerate for 4 hours or Chill in freezer for 2 hours. Dough is very sticky if it is not cold. I usually roll-out a batch on parchment and put dough in freezer in between trays in oven.
7. Heat oven to 350 degrees.
8. Portion out dough with ½ inch cookie scoop and roll into balls.
9. Roll ball in powdered sugar until it’s completely covered.
10. Cover cookie sheet with parchment paper and bake for 10-12 minutes. Be careful not to over bake.
11. Let cookies set up for 1 minute on pan before transferring to wire rack to cool.