Begin by combining your butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 or 4 minutes.

Add in the food coloring and vanilla extract and mix until fully combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.

Add in the flour mixture little by little to the wet ingredients, stirring to combine before adding in more dry ingredients.

When fully combined, cover the bowl with plastic wrap and add to your refrigerator for at least 2 hours, or overnight. (If adding to your fridge overnight, remove the bowl from your fridge about 30 minutes prior to when you’d like to bake the cookies the next day.)

When ready to bake, preheat your oven to 325 degrees F. Add the silicone baking mat to your baking sheet.

Add the confectioner’s sugar to a shallow bowl. Using the medium cookie scoop, scoop the dough into 1 1/2 tablespoon scoops and roll into balls.

Roll the ball in the confectioners’ sugar until thickly coated all over – do your best to make it so you can’t see any of the dough peeking through.

Scoop some of the confectioners’ sugar into your dusting wand and twist to close.

Tap the dusting wand over each cookie ball, generously covering the cookies in more confectioners’ sugar. (Seriously, go liberal here. If you think you’ve added too much, add a bit more. If the cookies are not thickly coated in confectioners’ sugar, the sugar will just be absorbed into the dough while baking.)

Add the cookie sheet to your prepared oven and bake until the cookies are set and the surface has cracked, about 13 to 15 minutes.

Let cool completely on the baking sheet. Repeat with your remaining dough.