In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking powder, and a pinch of salt.

In a separate large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Then add 2 large eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of red food coloring. Mix until incorporated.

Gently fold the dry mixture into the wet ingredients until no dry flour remains visible.

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

Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of the dough, roll into balls, and coat generously in powdered sugar.

Arrange the dough balls on a parchment-lined baking sheet, giving each cookie space to spread. Bake for 10-12 minutes.

Remove from the oven and cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.