• In a medium bowl, stir together cookie mix, cocoa, baking soda and salt; set aside.
• In a large bowl, whisk together egg, coconut oil, food coloring and sour cream.
• Stir flour mixture into the wet mixture with a wooden spoon to combine. Cover and refrigerate until firm, 2 hours to overnight.
• Preheat the oven to 300 degrees. You will be using two racks, one on the top third shelf and the other on the bottom third shelf of the oven.
• Line two baking sheets with parchment paper.
• Place confectioners' sugar in a medium bowl.
• Roll the dough into tablespoon sized balls and toss in confectioners' sugar to coat. While in the bowl, with a spoon, press ball to slightly flatten. (I prefer to do this in the bowl, to avoid making a huge mess everywhere with the powdered sugar)
• Make sure cookie is well coated with sugar.
• Place the cookies 2 inches apart on the prepared baking sheets.
• Bake. Switch the pans from top to bottom shelf half way through, until the cookies are puffy and firm to the touch, approximately 17 minutes.
• Let the cookies cool completely on the sheet before removing.

TIP: Start with this cookie recipe, and take care of another recipe while waiting for them to set up in the refrigerator.