Strawberry Champagne Cookies

Soft pink sugar cookies flavored with strawberry and champagne extracts and rolled in sprinkles.

Ingredients

1 cup	240 ml	unsalted sweet cream butter, softened
1 1/2 cups	360 ml	powdered sugar
1		egg
2 teaspoon	10 ml	strawberry extract
2 teaspoon	10 ml	champagne extract
1 teaspoon	5 ml	vanilla extract
2 3/4 cups	660 ml	flour
2 teaspoons	10 ml	baking powder
1 teaspoon	5 ml	kosher salt
—		pink food coloring
—		pink sprinkles

Using a standing mixer or electric hand mixer, beat together the butter and sugar until light and fluffy.
Continue mixing, adding the egg, strawberry extract, champagne extract and vanilla extract until combined.
In a separate large mixing bowl, whisk together the flour, baking powder and salt.
Gradually pour dry ingredients into your bowl of wet ingredients, mixing as you go.
Finally, add a few drops of pink food coloring until your batter is the desired color.
Cover the dough with plastic wrap and place into the fridge for one hour.
Preheat the oven to 350°F.
Pour pink sprinkles into a small bowl.
Using a medium cookie scooper, portion out the dough. Roll each ball of dough in the bowl of sprinkles.
Place dough balls onto a prepared cookie sheet and bake for 9-10 minutes.
Allow to cool completely before enjoying.