Strawberry Cookies with Strawberry Cream Cheese Frosting

Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together melted butter, granulated sugar and powdered sugar.

Add egg, egg yolk, vanilla extract, and strawberry extract (if using). Whisk until combined.

Add the dry ingredients. Stir until almost combined.

Add a few spoonfuls of the strawberry puree throughout the batter. Gently fold it in. Repeat with the rest of the strawberry puree. The dough might be a bit sticky, so you can chill it for 30 minutes, so its easier to handle.

Scoop the cookie dough and place onto the prepared pan with a couple inches in between each dough ball. Slightly flatten each ball with your hand or the back of a spatula.

Bake for 11-13 minutes until edges are slightly golden brown and centers no longer look wet.

Allow cookies to cool in the pan before transferring to a wire rack.

To make frosting, beat unsalted butter and cream cheese until light and creamy.

Add vanilla extract, powdered sugar, and strawberry puree. Beat until smooth.

Pipe or spread frosting onto cooled cookies.

Store in an airtight container in the refrigerator for 3-4 days.