1. Preheat your oven to 350 F (175 C). Line two baking sheets with parchment paper. In a shallow bowl, place the 1/2 cup of powdered sugar for rolling later.

2. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, usually about 2-3 minutes. This incorporates air, making your cookies tender.

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the red food coloring and vanilla extract until the color is evenly distributed throughout the mixture.

4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures all dry ingredients are evenly distributed.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the dough. The dough will be soft and slightly sticky.

6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for the cookies to hold their shape and develop the crinkles.

7. Once chilled, scoop out rounded tablespoons of dough. Roll each portion into a ball between your palms. Then, roll each dough ball generously in the powdered sugar, ensuring it’s completely coated. Place the coated balls about 2 inches apart on the prepared baking sheets.

8. Bake for 10-12 minutes, or until the edges are just set and the centers are still slightly soft. The cookies will puff up and then flatten slightly as they cool, revealing the beautiful crinkles. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.