Into a large bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

Place the butter and the sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until pale and fluffy. Scrape the sides of the bowl.

Add the coloring (optional) and beat until the butter mixture has an even color. After, add the egg and vanilla and beat on medium-high until completely incorporated.

Then, add the dry mixture and beat at the lowest speed possible until no dry ingredients are left, scraping the sides in between.

Wrap the dough in plastic wrap so it’s a disk shape and place it into the fridge to rest.

Meanwhile, preheat the oven to 180C (355F) and line the baking sheet with parchment paper.

When the oven is hot, roll the dough out to ¼ inch or ½ cm thickness between two pieces of parchment paper (or use parchment paper on the bottom and plastic wrap on the top). Cut out desired shapes and transfer them onto the prepared baking sheet using an offset spatula. Repeat the process with the scraps.

Bake right away in the middle rack for 11-13 mins depending on how crunchy you want the cookies to be. If you bake them right away they will spread just a little bit, so make sure you place them 1 inch apart from each other. The cookies that didn’t fit onto the baking sheet should be stored in the fridge while waiting their turn.

For no spread cookies, place the tray with the cookies into the freezer for 15 minutes, then bake for 11-13 minutes. If your tray doesn’t fit into the freezer, place the cookies on anything flat that fits, such as a cutting board.

When finished baking, place onto a cooling rack to cool down. Decorate with tempered chocolate sprinkles and freeze-dried raspberries and serve.