1. Preheat your oven to 350° F and line a baking sheet with parchment paper.
2. In a stand mixer or using a hand mixer, cream butter and sugar together on medium speed for about 3 minutes or until butter is incorporated into the sugar.
3. Add Eggland's Best eggs one at a time along with vanilla extract and red food coloring until wet ingredients are fully combined.
4. In a separate bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt. If there are clumps in the flour or cocoa powder, sift everything until it is a fine powder.
5. In 3 batches add flour into wet ingredients mixing until a soft dough is formed.
6. Using a small ice cream scoop or tablespoon, roll cookies into even shaped balls. Roll first in granulated sugar then again in powdered sugar until fully coated.
7. Repeat until all cookies are coated in both sugars.
8. Place sugar-coated cookie dough balls onto the baking sheet with at least 2 inches of space apart. You may need to use 2 baking sheets.
9. Bake for 12-15 minutes until cookies have “cracked” and crinkled.
10. The center should still be soft while the outside is slightly crispy.
11. Let cookies cool for 15 minutes before serving.

Recipe Tips:

This recipe makes about 18-24 cookies depending on the size. You may need to use more than one baking sheet as cookies will spread when baking. The cookie dough may be sticky to handle at first when rolling into a ball. You can lightly oil your hands to help keep them from sticking. You can make the cookie dough ahead of time and refrigerate it for up to 1 week or freeze it for up to 3 months. Make sure it is wrapped tightly in plastic wrap then placed into a freezer-safe plastic bag. Let thaw completely overnight in the fridge before using it if frozen.