Red Velvet Crinkle Cookies: Shatter Crisp

Instructions:

1. Cream the softened butter and granulated sugar using an electric mixer until the mixture is pale and fluffy.
2. Beat in the egg, vanilla extract, red food coloring, and white vinegar until the color is uniform.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until a soft, vibrant red dough forms.
5. Scoop the dough into 1-inch balls, place them on a tray, cover with plastic wrap, and refrigerate for at least 2 hours to stabilize the fats.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mats.
7. Roll each chilled dough ball first in granulated sugar to create a moisture barrier, then roll heavily in powdered sugar until completely white.
8. Place the cookies on the baking sheet and bake for 10-12 minutes until the edges are set but the centers remain soft.
9. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.