Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set this bowl aside for later.

Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy. This usually takes about 2 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix it in well.

Incorporate the Food Coloring: Add the red food coloring to the butter and sugar mixture. Mix until the color is evenly distributed. The vibrant red hue will make your cookies truly stand out!

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix, as this can affect the texture.

Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their crinkle shape.

Shape the Cookies: Once chilled, scoop tablespoon-sized portions of dough. Roll them into balls, then roll each ball in powdered sugar to coat it completely.

Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops have formed those signature crinkles.

Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your red velvet crinkle cookies with a glass of milk or just as they are!