1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.

2. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. This will be your dry mixture.

3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This usually takes about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring, mixing until evenly combined.

4. Gradually add the dry mixture to the wet ingredients, mixing just until combined. The dough will be soft and a little sticky—that’s exactly what you want.

5. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies maintain their shape.

6. Once chilled, scoop the dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it’s well-coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

7. Bake for 10–12 minutes until the cookies are set but still soft in the center. They should have a beautiful crackled appearance.

8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.