Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. 

Add the egg, vanilla, and red food coloring to the bowl and mix to combine, scraping down the sides of the bowl as needed. 

In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. 

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until combined - do not overmix.

Transfer the dough to the fridge and chill for 15 minutes. While the dough chills, preheat the oven to 350° F, line two large baking sheets with parchment paper, and place the sanding sugar in a small bowl. 

Once the dough has chilled, scoop out 1 tablespoon sized portions and roll them into balls. Roll each dough ball in the sanding sugar and place them on the prepared baking sheet at least 2” apart. Flatten the dough balls into ½” thick discs.

Bake for 10-12 minutes, or until the cookie edges are just set. For the softest, chewiest cookies, do not overbake.

Remove cookies from the oven and allow them to cool for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool completely.