2 ½ cups all‑purpose flour

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 ½ tsp pure vanilla extract (divided)

1 tsp baking powder

½ tsp fine salt

1 tsp strawberry extract (or 1 Tbsp freeze‑dried strawberry powder)

¼ tsp pink gel food coloring (natural gel preferred)

2 Tbsp unsweetened cocoa powder

Optional: chocolate chips or small strawberry pieces

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Preheat oven to 350 °F (175 °C) and line baking sheets with parchment.

In a bowl, whisk together flour, baking powder, and salt.

In a mixer, cream butter and sugar until light and fluffy (~3 minutes). Beat in egg and vanilla extract.

Gradually add the dry ingredient mix to the wet until just combined.

Divide dough into three roughly equal portions.

Leave one portion plain (vanilla).

Add strawberry extract, pink food coloring to second portion until rosy pink.

Stir cocoa powder into third portion until fully blended.

Pinch together small bits from each dough to form swirled “Neapolitan” rounds (~1 Tbsp each), gently press into cookies.

Optionally fold in chocolate chips or strawberry pieces to respective sections.

Bake for about 10–12 minutes or until edges set and centers still soft.

Cool on baking sheet for 5 minutes, then transfer to wire rack.