Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy. This usually takes 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Mix in the vanilla extract and red food coloring until the batter is evenly colored and vibrant.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can lead to dense cookies.

Place the powdered sugar in a shallow bowl.

Using a cookie scoop or spoon, scoop portions of dough and roll them gently into balls.

Roll each dough ball generously in powdered sugar, coating it completely.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the cookies have spread, cracked, and are just set around the edges. The centers should remain soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Allow the cookies to cool completely before serving or storing.