Prepare the Strawberries

1. Mash the Strawberries: Start by hulling and mashing the fresh strawberries. You can use a fork or a potato masher to break them down. You want to achieve about 1/2 cup of mashed strawberries—this will add a burst of juicy flavor to your cookies.
2. Strain if Needed: If your strawberries are too juicy, you can strain them through a fine mesh sieve to remove excess liquid. This will help prevent the cookie dough from becoming too wet.

Make the Cookie Dough

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy—this should take about 2-3 minutes. This step is key to achieving soft, chewy cookies!
4. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat until combined.
5. Incorporate the Mashed Strawberries: Gently fold in the mashed strawberries, making sure they are evenly distributed throughout the dough. The dough will be a little soft and pink, and that’s exactly what you want!
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Shape and Bake the Cookies

1. Shape the Cookies: Roll the dough into 1-inch balls using your hands or a cookie scoop. If desired, roll the dough balls in sanding sugar for a sparkly, crunchy exterior.
2. Place on Baking Sheet: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit as they bake, so give them room to do their thing.
3. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the tops have set. Keep an eye on them so they don’t overbake, as you want them soft and chewy.
4. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.