Strawberry Reduction:

• 1 cup sliced strawberries, fresh or frozen and thawed (150g)
• 1/4 cup granulated sugar (50g)
• 2 Tbsp water (30g)
• 1 Tbsp cornstarch (8g)

Cookie Dough:

• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup granulated sugar (200g)
• 3 Tbsp strawberry reduction – made above (70g)
• 1 large egg + 1 egg yolk (76g)
• Red gel food coloring – optional
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2½ cups all-purpose flour – fluffed then spooned and leveled (325g)
• 2 tsp baking powder (8g)
• 1 tsp fine salt (6g)
• 1/4 cup strawberry reduction – recipe above (80g)
• 1/4 cup granulated sugar – for coating the outside of the cookies (50g)