Line a cookie sheet with parchment paper, set aside.

In a medium-sized bowl, add the flour, strawberry powder, baking powder, and salt, mix and set aside.

In the body of a stand mixer with the paddle attachment cream together the butter and sugar until smooth.

Add the egg and mix it in until combined.

Next, add the milk, vanilla, and strawberry extract (if using), and stir together until combined.

Slowly add in the dry ingredients and mix until just combined making sure there are no dry patches.

Add food coloring if using, and make sure it is mixed together evenly.

Using a 1 ½ Tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball with your hands.

Place cookie dough balls on the prepared cookie sheet close together but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.

Preheat the oven to 350 degree F. Line cookie sheets with parchment paper.

Pour the decorator’s sugar into a small bowl (if using).

Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the prepared cookie sheets about 2 inches apart.

Place in the oven and bake for 11-13 minutes until the tops are puffed up and they appear dry.

Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.