1-Making the Strawberry Cutout Cookie Dough: Begin by preheating your oven to 350 degrees Fahrenheit. Line your cookie sheets with parchment paper (you can reuse these for the day’s batches to save time). In your mixer, cream the butter and sugar until smooth, which should take about 1 minute. The mixture should be light and fluffy.

2-Making the Strawberry Cutout Cookie Dough: Next, beat in the strawberry emulsion and egg until thoroughly combined. In a separate bowl, whisk together the baking powder, salt, and all-purpose flour. Gradually add these dry ingredients to your wet ingredients, mixing until everything is well incorporated and the dough pulls away from the sides of the bowl.

3-Baking the Cookies: One of the wonderful features of this recipe is that no chilling is required, making it perfect for when you need to bake in a hurry. Divide the dough into 3 chunks for easier handling. Roll the dough on floured wax paper to about 1/4 inch thickness this thickness ensures cookies that are sturdy enough for decorating without being too thick.

4-Baking the Cookies: Cut your cookies into desired shapes, keeping similar-sized cookies together on the baking sheet to ensure even cooking. Bake for 7 to 8 minutes, depending on cookie size. You’ll know they’re done when the edges are just beginning to turn slightly golden. Allow cookies to cool on the baking sheet until they’re firm enough to transfer to a cooling rack.