First in a bowl add flour, cocoa powder, baking powder, baking soda, salt and mix well. Keep the dry mix aside.
Now into another wide bowl add softened butter and sugar. Beat until you get fluffy mix. Break in one egg at a time and add it to the butter sugar mix and whisk until well combined.
Now add in pure vanilla extract, and red food color. Whisk again.
To the wet mix add dry flour mix in 3 parts, whisking it at low speed until well combined.
Once all ingredients are mixed together well, you’ll get a very soft and sticky dough.
Roll the dough in Clingfilm and refrigerate it for atleast 2 hours.
Shape the dough into 1 inch small cookie balls and roll it in powdered sugar.
Place these cookie balls at least 2 inch apart on baking tray lined with parchment paper.
Bake in pre heated oven at 375 F for about 9 to 11 minutes or until the center is just set.
Cookies will look under baked when you remove it from oven, DO NOT get tempted to over bake the cookies. Trust me, just remove them from oven and allow it to cool. As cookies cool down, it will harden.
Let red velvet crinkle cookies sit on baking tray for 5 minutes. Carefully remove it from baking tray and place on wired rack to cool completely.
Serve cookies warm with milk.
Store in air tight containers.