In a medium bowl, sift together cocoa powder, 2 cups plus 1 tablespoon of flour, 3 tbsp of the strawberry powder, and salt

In a large bowl, beat the butter and powdered sugar with a mixer for 2 minutes until pale and fluffy

Add the egg, vanilla, milk, and vinegar. Mix until combined. If the butter splits, don’t worry, just mix for another minute and continue to the next step

Gradually mix in the dry ingredients until a soft dough forms

Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour. (This makes the dough easier to roll and keeps the cookies from spreading.)

Preheat oven to 350°F

Roll the dough out between two pieces of parchment paper to between ⅛” - ¼” inch thick

Peel the parchment paper carefully off the top, replace it, flip the dough with the paper over, and remove the parchment paper from the top. This will make it easy to remove the dough from the paper when you cut the shapes

Cut cookies using a round cutter. For half of the cookies, cut a small circle out of the center (these will be the tops). Repeat, chilling, rolling, and cutting as needed to use up the dough. Keep any cut-outs on a plate in the fridge until ready to bake

Place cookies on a parchment-lined baking sheet, 1-2 inches apart

Bake for 7 minutes, until set but not crispy. Immediately transfer to a wire rack to cool completely

For the filling, add the cream cheese to a bowl and sift in the powdered sugar. Beat until smooth before adding the vanilla and salt, mixing until creamy

Line the baked cookies that have the cut-out in the middle, side-by-side. Place your remaining strawberry powder in a fine mesh sieve before dusting over the tops of your cookies for that velvety pink finish. For a lighter pink, add a little powdered sugar before dusting over

Flip the cookies that don’t have a middle cut-out over. Pipe a dollop of frosting in the middle of each. Gently sandwich with the strawberry-dusted cut-out cookies on top