Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, BareOrganics Beet Root Powder, BareOrganics Cacao Powder, baking powder, salt, and baking soda.

In the bowl of an electric mixer preferably fitted with the paddle attachment, beat the softened butter and sugar until creamy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and apple cider vinegar.

Gradually add the dry ingredients to the wet mixture, beating until well combined. The dough will be slightly sticky.

Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps to make the dough easier to handle and enhances the crinkle effect.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops are cracked. The cookies should be set but still slightly soft in the center.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.