1. Make the Strawberry Reduction:

1. In a small saucepan, combine 1 cup sliced strawberries and ¼ cup sugar.

2. Mash the strawberries with a fork or masher into a chunky pulp.

3. Cook over medium-low heat for 3–4 minutes, stirring frequently.

4. Mix 2 tbsp water with 1 tbsp cornstarch in a separate bowl to make a slurry.

5. Pour the slurry into the pan and stir until the mixture thickens like jam (about 5 minutes).

6. Remove from heat, transfer to a bowl, and chill uncovered in the fridge until completely cool.

2. Prepare the Dough:

1. Preheat oven to 350°F (175°C). Line 2 large baking sheets with silicone baking mats or parchment paper.

2. In a large bowl, cream 1 cup butter and 1 cup sugar until light and fluffy (2–3 minutes).

3. Add 3 tbsp of the chilled strawberry reduction, egg + yolk, vanilla, and a drop of red food coloring. Mix until smooth.

4. Add flour, baking powder, and salt. Mix on low just until combined.

5. Optional: Swirl 2 tbsp more strawberry reduction into the dough using a butter knife for a marbled effect.

3. Shape and Bake:

1. Scoop dough into 3-tbsp balls using a cookie scoop (about 16 cookies total).

2. Roll each dough ball in the ¼ cup granulated sugar until fully coated.

3. Place dough balls 3 inches apart on prepared sheets.

4. Bake 10–12 minutes, or until edges are set and centers are slightly soft.

5. Cool on the tray for 15 minutes, then transfer to a wire rack to finish cooling.

6. Optional: Spread more strawberry reduction on top before serving.