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

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy for 2-3 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract and red food coloring until the mixture is uniformly red.

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined and avoiding overmixing.

Cover the dough and refrigerate for at least 2 hours, or until firm, to ensure proper crinkling.

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

Place powdered sugar in a shallow bowl, scoop rounded tablespoons of dough, and generously roll each ball in the sugar until completely coated for pronounced crinkles.

Place coated dough balls about 2 inches apart on the prepared baking sheets and bake for 10-12 minutes until edges are set and centers are slightly soft.

Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.