1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and 3/4 cup sugar together until light and fluffy, about 3-4 minutes.
3. Beat in the egg and vanilla extract, adding strawberry extract and food coloring if opting for a more intense strawberry flavor and color.
4. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chopped strawberries.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours) to firm up. This step is crucial to avoid overly spreading cookies.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Using a cookie scoop or spoon, form balls of dough and roll them in granulated sugar to coat them lightly. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 11-13 minutes, or until the edges are just turning golden. The centers will still be soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before serving.
There wasn’t a single bite left of this dish by the end of dinner
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