1. Beat the softened butter and granulated sugar until light and fluffy.

2. Mix in the eggs one at a time, then add vanilla extract and red food coloring until evenly tinted.

3. Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.

4. Gradually fold the dry ingredients into the wet mixture just until combined.

5. Cover the dough and refrigerate for at least 2 hours.

6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Scoop 1½ tablespoon portions of dough, roll into balls, and coat thoroughly in powdered sugar.

8. Place balls 2 inches apart on the baking sheet and bake for 10–12 minutes until tops are cracked but centers remain soft.

9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.