Red Velvet Crinkle Cookie

1.	Preheat oven to 175°C. Line 2 large half sheet baking pans with parchment paper.
2.	In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
3.	In a large mixing bowl, use a hand mixer to beat the softened butter until smooth. Add the sugars and beat on medium-low speed until light and fluffy, about 2 minutes. Add vanilla and food coloring and beat until combined. Add eggs, one at a time, and beat to incorporate.
4.	Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.
5.	Place confectioners' sugar into a shallow plate.
6.	Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into the confectioners' sugar and coat it completely with a thick layer of sugar. Place the cookie balls 2 inches apart on the lined baking sheets. Repeat until you have used up all the cookie dough.
7.	Bake for 10-12 minutes, until just set. They will be soft to the touch and may appear slightly underbaked, but they will firm up as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.