1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.

2. In a large mixing bowl, cream together butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract, vinegar, and red food coloring until evenly combined.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined.

6. Cover the dough and refrigerate for at least 1 hour (this helps create the crinkle texture).

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

8. Scoop tablespoon-sized balls of dough and roll each in powdered sugar until fully coated.

9. Place on the baking sheet about 2 inches apart.

10. Bake for 10–12 minutes, until cookies have puffed up and cracked on top.

11. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.