Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until evenly combined.

In a large bowl, stir together the granulated sugar, brown sugar, and vegetable oil until the mixture looks glossy and the sugars are moistened.

Beat in the eggs, vanilla, and red food coloring until the batter is smooth and uniformly colored.

Add the dry ingredients to the wet mixture in batches. Fold gently with a spatula until just combined — stop when you no longer see streaks of flour.

Cover the dough and chill it for 30 minutes; this firms the dough so the cookies crack nicely while baking.

Scoop tablespoon-sized portions and roll each into a ball.

Generously roll each ball in powdered sugar, then place them on the prepared sheets about 2 inches apart.

Bake for 10–12 minutes. The edges should be set and the centers still slightly soft — they'll continue to firm as they cool.

Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.