In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the egg, vanilla extract, and strawberry powder (or reduced strawberry puree) until fully incorporated. If using food coloring, add a few drops to achieve your desired shade of pink.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough into tablespoon-sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use the bottom of a glass or your hand to slightly flatten each ball.
Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust with powdered sugar, drizzle with strawberry glaze, or top with sprinkles while the glaze is still wet.
Serve and enjoy these soft, fruity cookies with tea, coffee, or a glass of milk!