Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.

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

In a large mixing bowl, combine the vegetable oil and granulated sugar. Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and red food coloring, mixing until well blended.

Gradually add the dry ingredient mixture to the wet mixture, stirring until fully incorporated. The dough will be thick.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Once chilled, pre-scoop the dough into tablespoon-sized portions. Roll each piece into a ball, then roll in powdered sugar until fully coated.

Place the coated cookie balls on the prepared baking sheet with space to spread. Bake for 8-10 minutes, or until puffy with slightly cracked tops.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.