In a medium mixing bowl, whisk together gluten free flour blend, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat together butter and granulated sugar until light and fluffy.
Add eggs, food color and vanilla and beat until completely combined.
Beat in half the flour mixture, on low speed, until combined. Add in the remaining flour mixture and continue beating until combined. Use a rubber spatula to scrape down the sides of the bowl to incorporate all the flour into the dough.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
When you're ready to bake the cookies, preheat oven to 350° F. Line baking pans with parchment paper or spray with non-stick cooking spray.
Place the powdered sugar in a small bowl. Roll the dough into 1-inch balls, then roll the dough balls in the powdered sugar and coat completely. Place on the prepared pans 2-inches apart.
Bake for 10-12 minutes until the edges are set. Allow the cookies to rest on the hot baking pans for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter and eggs. Even though you’re going to refrigerate the dough, room temperature ingredients will mix together more easily and completely.
Chill the dough for at least 2 hours. You can make the dough ahead of time, refrigerate overnight, and roll and bake the cookies the next day.
Roll all the dough into balls and place them on the prepared pans. After all the dough balls are made, roll them in the powdered sugar and place them back on the pans.
Leave the cookies on the baking pan for a couple of minutes before removing to a cooling rack. The cookies are delicate when they come out of the oven and they need a couple of minutes to finish setting up before being moved.