Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

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

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Mix granulated sugar for 1 to 2 minutes or until well combined.

Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix just until combined.

Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.

Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.

Return to the prepared baking sheets, leaving 2-inches between each ball of cookie dough.

Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to five days.