To the medium bowl, add the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Whisk together until combined.

To the bowl of a stand-up mixer (or you could use a large bowl with an electric- hand mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. With the machine running on low speed, add one egg at a time. And then add the vanilla extract, red food coloring gel. Mix until combined.

Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1 hour.

Preheat the oven to 350F. Sift the powdered sugar into a small to medium bowl. This will smooth out any pesky lumps that are in the powdered sugar.

Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar.

The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches apart. They don’t spread very much so you can fit about 8 per baking sheet.

Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good! Serve with milk or coffee.