1. Preheat the oven: Set your oven to 350°F (175°C). Cover two baking sheets with parchment paper to ensure the cookies don’t stick.

2. Mix dry ingredients: In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until the mixture is well blended.

3. Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together for about 2 to 3 minutes. The mixture should become light, creamy, and fluffy. This step helps create a tender crumb and even texture.

4. Add eggs and coloring: Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract and red food coloring until the batter is fully and evenly tinted. The red food coloring transforms the dough into a vibrant red hue characteristic of red velvet.

5. Combine wet and dry mixtures: Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined. The dough will feel soft and slightly sticky — that is normal.

6. Chill the dough: Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to shape and essential for achieving the signature crinkled appearance.

7. Form and coat dough balls: Once chilled, scoop tablespoon-sized portions of dough and roll them into roughly 1-inch balls. Then roll each ball generously in powdered sugar until fully coated.

8. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart so they have room to spread slightly. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft — you want a tender, moist interior.

9. Cool: After baking, let the cookies rest on the baking sheets for 3 to 5 minutes to firm up. Then transfer them to a wire rack to cool completely.

Your cookies are now ready to enjoy.