In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.

In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high speed until pale and aerated, approximately 3 minutes.

Add the egg, vanilla extract, strawberry extract, and food coloring, mixing until the emulsion is smooth.

Reduce mixer speed to low and gradually incorporate the dry ingredients until the dough is just combined.

Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to stabilize the fats and prevent excessive spreading.

Preheat a convection oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper.

Divide the chilled dough into 20-gram portions and roll into spherical shapes.

Dredge each sphere thoroughly in confectioners' sugar until a heavy, even coating is achieved.

Place the spheres on the prepared baking sheet with 2 inches of spacing between each unit.

Bake for 10 to 12 minutes until the cookies have expanded to create the crinkle pattern and the edges are set.

Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before handling.