Heat the butter in a pan until golden brown. Remove immediately from the heat and cool.
Whisk together the flour, baking powder, cinnamon, cocoa powder, nutmeg and salt.
Mix the cooled browned butter, white and dark brown sugars, and red food color together. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla.
Add the flour mixture and mix until blended.
Cover the bowl and chill in the fridge for at least an hour. You can't skip this part because the cookie dough has to be firm enough to form into balls.
Preheat the oven to 350F.
Take the cookie dough out of the fridge and form into one-inch balls.
Roll each ball of cookie dough generously in powdered sugar.
Arrange the cookie dough balls on a baking tray lined with a silicone mat or non-stick paper. Make sure that they are at least two inches apart.
Bake the cookies at 350F for 11 to 12 minutes or until the tops are cracked and crisp but the centers are still lightly chewy.
Move the red velvet crinkle cookies to a rack and cool completely.