Red Velvet Crinkle Cookies

In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add the eggs, vanilla extract, and red gel food coloring and mix until smooth. Then, add the dry ingredients into the wet ingredients and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined.
Portion the cookie dough using a medium cookie scoop (1½ tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough balls for 1 hour.
While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
Add the granulated sugar to a bowl and the powdered sugar to a separate bowl. Roll the chilled cookie dough balls first in the granulated sugar and then in the powdered sugar.
Place the cookie dough balls on the prepared baking pan, allowing room for spreading. Bake the cookies for about 10 minutes until the edges of the cookies are set and the centers are soft. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.