Step 1

Preheat the oven to 350 degrees. Prepare a baking sheet (if it is not nonstick, line it with parchment paper or use a nonstick cooking spray).

Step 2

In a large bowl, using a hand or a stand mixer, beat together the sugar and butter until smooth. Add in the eggs and vanilla, and mix just until combined. Set aside.

Step 3

In a medium bowl, using a whisk, mix the flour, salt, baking soda, and cream of tartar. Add the dry ingredients into the wet ingredients and mix until fully combined and a dough has formed.

Step 4

Using a medium-sized cookie scoop (or measure out 2 tablespoons), make balls of cookie dough about 1 1/2 inches wide and place them on the prepared cookie sheet two inches apart. Using the bottom of a measuring cup or a glass, flatten out the cookies to about ½-inch thick. Bake for 9-10 minutes.

Step 5

Once the cookies have been removed from the oven, use a glass and place it over the cookie. Swirl the cookie around using the glass and it will help to create a pretty round shape and texture on the top of the cookie. Remove the cookies and place them on a cooling rack until cooled. Once the cookies are cooled you can prepare the strawberry icing.

Step 6

To prepare the icing, place one cup of diced strawberries into a food processor or blender and pulse until the mixture is smooth. Add in the butter, corn syrup, and extract, and pulse again until fully combined. Add in the powdered sugar and continue mixing until fully combined. Test the consistency with a spoon or spatula and add more powdered sugar, if needed, to get a nice thick consistency.

Step 7

Spoon the icing over the cookies and allow them to sit. The tops will harden so the cookies can be stacked. Store these in an airtight container either at room temperature or in the refrigerator.