- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon red gel food coloring
- In bowl of stand mixer fitted with paddle attachment, beat butter and sugar together until pale and creamy.
- Mix in egg, followed by vanilla.
- In separate bowl, combine flour, baking soda and salt.
- Add flour to butter mixture all at once and mix until incorporated.
- Remove half of dough from bowl and set aside.
- Add cocoa powder and red food coloring to other half and mix on low until ingredients are incorporated and color is uniform red color.
- Place red dough between 2 sheets of wax paper and use rolling pin to roll it into large rectangle about 1/2-inch thick; remove top sheet of wax paper.
- Repeat with plain dough and 2 more sheets of wax paper.
- Peel away wax paper from one side of plain dough and place dough side down directly on top of red dough.
- Remove top piece of wax paper from plain dough.
- Starting with a long side, tightly roll up dough into a long log, carefully pealing red dough away from remaining wax paper as you roll.
- Wrap finished dough log in plastic wrap and freeze at least 2 hours.
- Preheat oven to 350°F.
- Line sheet pan with parchment paper.
- Unwrap cookie dough and slice into 1/2-inch cookies.
- Place on sheet pan.
- Bake until cookie bottoms just begin to turn golden brown, about 10 minutes.
- Let cool on pan 10 minutes, then transfer to wire rack to cool completely.
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