Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.

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

In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.

Beat in the egg, then stir in the red food coloring and vanilla extract, mixing until fully combined.

Gradually add the dry mixture to your wet mixture, stirring until a soft dough forms. Don’t overmix—just until no flour is visible.

For best results, cover the dough and chill it in the refrigerator for about 30 minutes. This step helps the cookies maintain their shape while baking.

Once chilled, scoop out the dough (about 1 tablespoon for each cookie), shape it into a ball, and then roll it in powdered sugar until fully coated.

Place the sugar-coated cookie balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the tops are slightly crinkly and firm to the touch.

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