Add the butter, granulated sugar, and powdered sugar to the bowl of a stand mixer, fitted with the paddle attachment. Beat together on high for 1 - 2 minutes, or until smooth and creamy.

Add in the eggs and beat for 30 seconds. Next, add in the flour, vanilla, strawberry extract, salt, baking powder, and baking soda. Beat together for 1 minute, or until fully incorporated and smooth.

Divide the dough into three bowls. Wrap one portion of dough with plastic wrap, and place in the fridge to chill. Color a different portion of cookie dough with pink food coloring, until fully saturated. Color the other section of dough with purple food coloring, until fully saturated. Wrap each colored dough portion in a separate sheet of plastic wrap, and place them in the fridge to chill for 45 minutes.

Once the doughs have chilled, remove them from the refrigerator, and unwarp. Preheat the oven to 350°F. Line 1 - 2 large baking sheets with parchment paper, and set aside.

Roll all of the dough into 1 tablespoon-sized balls. Arrange them together in a pattern, so they are mixed up and not all the same color next to each other. Use a rolling pin to roll the balls out together into a rough rectangle. Roll into a sheet about ¼ inch thick. Fold the sheet in half, and roll again. Repeat this process 1 - 2 more times.

Use a 4 inch heart cookie cutter to cut out as many cookies as possible. Place the cutout cookies onto the prepared baking sheets, and bake for 10 minutes. The cookie will be soft with the edges starting to lightly brown. Place on a cooling rack to cool.

While the first batch of cookies is baking, roll the scraps of dough into a ball and roll out again. Cut more cookies, and continue doing this until all the dough is used.