Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
Beat in the egg, vanilla extract, and red food coloring.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
1/2 cup buttermilk, 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Chill the dough in the refrigerator for at least 30 minutes.
Roll the chilled dough into 1-inch balls.
Pour Powdered sugar into a bowl.
Coat each ball in powdered sugar, ensuring it's well covered.
1 cup powdered sugar
Place the cookies on the prepared baking sheets, leaving some space between each one.
Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Red Velvet Crinkle Cookies!
