In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the strawberry extract and pink food coloring.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in the rainbow sprinkles gently.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them as is or with a layer of strawberry frosting.

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer, then transfer to a freezer-safe container.