Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until evenly tinted.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball in powdered sugar until fully coated.
Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until cookies have spread and cracked but remain soft in the center.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
