In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and stir until combined. Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using a spring-loaded scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the dough balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Red Velvet Crinkle Cookies https://handletheheat.com/red-velvet-crinkle-cookies/ February 1, 2020