1. Prepare the Dry Ingredients

Begin by preparing your dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. These ingredients will provide the structure of the cookie and ensure that the cookies rise slightly and have the right texture. Set the bowl aside for now. This step ensures that the dry ingredients are well combined before they are incorporated into the wet mixture.

2. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until the mixture is light and fluffy. This process is essential for the texture of your cookies, as it helps to incorporate air into the dough, resulting in a soft, chewy cookie.

Once the butter and sugar are well combined, add the egg and beat until smooth. Add the strawberry extract and vanilla extract, mixing until incorporated. The strawberry extract will enhance the fruity flavor of the cookies, while the vanilla adds a depth of sweetness.

3. Add the Strawberry Puree

Next, add the strawberry puree to the butter and sugar mixture. If you are using fresh strawberries, blend them until smooth using a food processor or blender. Be sure to measure the puree accurately and mix it thoroughly into the dough. The strawberry puree will provide the distinctive strawberry flavor and moisture to the cookies.

4. Combine the Wet and Dry Ingredients

Gradually add the dry ingredients (the flour mixture) to the wet ingredients in small increments. Use a spatula or a mixer on low speed to combine the ingredients until just incorporated. Be careful not to overmix the dough, as this can lead to dense cookies. The dough should be thick, slightly sticky, and easy to handle.

5. Chill the Dough

Once your dough is mixed, cover the bowl with plastic wrap and refrigerate it for 30 minutes. Chilling the dough is essential for achieving the right texture in your cookies. It prevents them from spreading too much during baking and ensures that they hold their shape as they bake. This step also allows the flavors to meld together, giving the cookies a more vibrant and balanced taste.

6. Preheat the Oven and Prepare the Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps to ensure that the cookies bake evenly and don’t stick to the sheet. If you don’t have parchment paper or a mat, you can lightly grease the baking sheet with butter or cooking spray.

7. Roll the Dough into Balls

Once the dough has chilled, remove it from the refrigerator. Scoop tablespoon-sized portions of the dough using a spoon or a cookie scoop. Roll each portion of dough into a ball using your hands. The dough may be a little sticky, so you can lightly dust your hands with flour if needed.

8. Coat the Dough Balls in Sugar

Place the remaining ¼ cup of granulated sugar into a shallow bowl. Roll each dough ball in the sugar until it’s fully coated. This step gives the cookies their signature sparkle and slightly crispy sugar crust. The sugar also adds a sweet crunch that contrasts with the soft, chewy texture of the cookie.

9. Bake the Cookies

Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers of the cookies should remain soft, and you may notice the cracks and crinkles forming on top as they bake. If you prefer slightly softer cookies, bake them on the lower end of the time range.

10. Cool the Cookies

Once the cookies are baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. This cooling period helps the cookies set and prevents them from falling apart when you transfer them. After 5 minutes, transfer the cookies to a wire rack to cool completely.