• In a large bowl, or the bowl of a stand mixer using the paddle attachment, beat softened butter sugar and brown sugar until creamy and smooth - about 1-2 minutes on medium speed.
• Add in the egg, vanilla extract, and red food coloring. Keep beating on low speed until incorporated - about 1 minute.
• Stop the beater and pour in dry ingredients: flour, cocoa powder, salt, and baking powder. Beat again on low speed until a soft, sticky cookie dough forms. Feel free to add more food coloring for more vibrant colors.
• Film the bowl with plastic wrap and chill it for 30 minutes.
• Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Slightly oil paper with oil spray. Set aside.
• Prepare two shallow bowls, one filled with granulated sugar and one filled with powdered sugar. Set aside.
• Scoop 1.5 tablespoons of cookie dough and roll it generously in the sugar first, then in the powdered sugar.
• Place the cookie dough ball on the baking sheet and flatten them slightly. The cookies spread, so leave 1 inch of space between each. Don't over-press them to keep them fudgy and thick, like regular crinkle cookies.
• Bake 13-15 minutes, until they puff, crack on top, and set on the outside. Remove them from the oven and slightly press to increase the crinkles if desired.
• Cool on the baking sheet for 5-10 minutes or until easy to transfer to a cooling rack. Cool completely on the rack before storage.

Storage

• Store for up to 4 days in a sealed cookie jar in the fridge. Freeze in Ziploc bags for up to 3 months and thaw at room temperature the day before.