Preheat your oven to 350 degrees. Line rimmed baking sheets with parchment paper.
In a large bowl whisk together 2 1/2 cups all purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
In a large bowl with a handheld mixer or in the bowl of a stand mixer, cream together 14 tablespoons butter and 1 1/2 cups sugar until light and fluffy, about 3 to 6 minutes. Add in the eggs, one at a time. Then 2 teaspoons vanilla, 1 teaspoons white vinegar, and 1 tablespoon red food coloring - each one at a time.
Pour the flour mixture into the wet ingredients. Beat on low just long enough to slightly incorporate the flour. Then beat on high only until the flour mixture is combined, being careful not to over mix.
Using a medium cookie scoop make 1 inch balls out of the dough (about 1 1/2 tablespoons worth), roll them in sugar, and space them out 2 inches apart on the baking sheet.
Bake for 7 to 10 minutes or until the edges of the cookies being to crisp, rotating the baking sheet once during hte middle of baking.
Remove from the oven and after two minutes, remove the cookies from the baking sheets and transfer to cooling racks. Allow to cool completely.