Gather all your ingredients and preheat the oven to 350°F (175°C). Ensure the butter is softened to room temperature.

In a bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk these together to integrate all dry components evenly, setting aside once done.

In a separate mixing bowl, beat together the softened butter and granulated sugar for about 2-3 minutes until creamy and light.

Add the eggs one at a time, mixing well after each, and then add the vanilla extract.

Carefully mix in the red food coloring until evenly distributed.

Gradually mix the dry ingredients into the wet mixture on low speed until dough is thick yet pliable.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

Once chilled, roll the dough into small balls about one inch in diameter.

Roll each ball in powdered sugar until generously coated.

Place the sugar-coated dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until set but still soft.

Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.