In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and a pinch of salt until well combined.

In a separate bowl, whisk together 1 cup of granulated sugar, 1/3 cup of vegetable oil, 2 room-temperature eggs, and 1 teaspoon of vanilla extract until smooth and creamy, then add gel food coloring.

Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to achieve a thick, fudgy dough.

Cover the bowl and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Use a tablespoon to scoop out portions and roll them into 1-inch balls, then coat each ball in powdered sugar.

Place the coated cookie balls onto the prepared baking sheets, spacing them 2 inches apart, and bake for 10-12 minutes.

After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.