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

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract and red food coloring until consistent.

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.

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

Preheat the oven to 350°F (175°C). Roll the chilled dough into balls and coat each in powdered sugar.

Place the cookie balls on a lined baking sheet and bake for 10-12 minutes until slightly set and crinkled on top.

Remove from the oven and let cool for a few minutes before transferring to a wire rack.