Instructions

1. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. 
2. Add baking powder, salt, and 2 cups flour to the wet ingredients and mix on low speed until combined. The dough should be soft.
3. Take half the dough out of the bowl. To the remaining portion, add 2 tbsp more flour and 2 teaspoons strawberry extract or freeze dried strawberries.
4. Place dough on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch thickness. Use a bit more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
5. Place that dough in the fridge, then work on the other half of the dough. Mix in 1/4 cup cocoa powder and 2 teaspoons root beer extract.
6. Roll out that dough to about ¼-inch thickness in the same way, and put in the fridge as well.
7. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
8. Carefully remove the dough from the refrigerator. Using a cookie cutter, cut the dough into shapes. Gather the scraps, reroll, and continue cutting until all the dough is used. 
9. Repeat with the second piece of dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
10. Bake for 11–12 minutes or until the edges of the cookies are very lightly browned and set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
11. Store plain or iced cookies covered tightly at room temperature for up to 5 days. For longer storage, cover and refrigerate for up to 10 days. If decorated with cookie buttercream, cover and store decorated cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days.