Instructions

• In a medium bowl, whisk together 2¼ cups all-purpose flour, 2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt until evenly combined.
• In a large bowl, use an electric hand mixer to beat 8 ounces room-temperature cream cheese and 4 tablespoons (½ stick) room-temperature unsalted butter on medium speed until smooth and no lumps remain, about 1–2 minutes. Scrape down the bowl as needed.
• Add 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring to the cream cheese mixture. Beat on medium speed until fully incorporated and the mixture is evenly colored, scraping the bowl once.
• Add the dry ingredients to the creamed mixture and mix on low speed just until a uniform dough forms and no streaks of flour remain. Do not overmix.
• Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm enough to scoop.
• When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place ½ cup powdered sugar in a shallow bowl for rolling.
• Use a 1-tablespoon measure to scoop portions of dough. Roll each portion quickly between your hands to form a ball (about 1 tablespoon of dough). Roll each ball in the powdered sugar to coat, then place on the prepared baking sheets at least 3 inches apart.
• Bake in the preheated oven for 10–12 minutes, or until the edges of the cookies are set but the centers may still look slightly soft.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes, then transfer the cookies to a wire rack to cool completely.
• Store cooled cookies in an airtight container for up to 3 days.