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Heat the oven to 350°F (180°C).
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter, oil, egg, and salt until fluffy and pale yellow. Add the food coloring, vinegar, and vanilla and mix until well combined.
In a medium bowl, stir the flour, cocoa powder, and baking soda to combine. Add to the butter-sugar mixture and stir gently until just incorporated.
Using a medium ice cream scoop, scoop the cookie dough onto a plate (you should get about 8 cookies). Freeze for 10 minutes. Roll each cookie into a ball with your hands, then toss around in a bowl of powdered sugar, covering the outsides completely.
Arrange the cookies on a half sheet pan and bake for 20 minutes. Let cool before transferring to a container or (let’s be real) eating right off the pan.