In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg, strawberry emulsion, and vanilla extract, mixing until combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt before gradually incorporating the dry ingredients into the wet mixture until a soft dough forms.

Once combined, turn the dough onto a clean surface and shape it into a disc. Wrap tightly in plastic wrap and refrigerate for 30-40 minutes.

Preheat your oven to 350°F (175°C). After chilling, remove the dough from the refrigerator and let sit for a few minutes to soften slightly. Roll out to 1/4 inch thickness and cut out shapes.

Bake for 8-10 minutes until edges are set and slightly golden. Cool on the sheet before transferring to a wire rack to cool completely.

Whisk together powdered sugar with milk (or water) until smooth, adjusting for desired consistency. Mix in pink food coloring if desired.

Once cookies are cooled, ice them with the prepared icing using a piping bag or knife, leaving space around the edges. Let the icing set for 1-2 hours.

Add cute faces using a food pen or melted chocolate to bring your cookies to life!