1-First, line a baking sheet with parchment paper to keep things mess-free and help your cookies release easily. This simple step makes cleanup a breeze and ensures even baking.

2-Next, beat 14 tablespoons of room temperature butter with 1 1/2 cups of powdered sugar in a mixer for about 2 minutes until it’s nice and creamy that’s the base of your dough.

3-On low speed, mix in 1 egg, 1/4 cup cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon Kosher salt, and 2 1/2 cups all-purpose flour until everything just combines. Then, add 1 tablespoon red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar; keep mixing until the dough is crumbly but holds together when pressed. Portion the dough into 2-tablespoon balls and place them on your prepared baking sheet, then freeze for 15 minutes to help them keep their shape.

4-Baking and Finishing Touches: Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes until the tops are set and dry. Let them cool on the baking sheet for 5 minutes before rolling the warm cookies in the remaining 1 1/2 cups powdered sugar to coat them completely. Finally, transfer them to a wire rack to cool all the way this step locks in that snowball effect.