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To make your own champagne extract, add 1 cup of sparkling wine to a small saucepan and heat until boiling. Continue cooking until reduced by half, then set aside to cool. (If using store-bought extract, skip this step).
Using a standing mixer or electric hand mixer, beat together the butter and sugar until light and fluffy.
Continue mixing, adding the egg, strawberry extract, champagne extract and vanilla extract until combined.
In a separate large mixing bowl, whisk together the flour, baking powder and salt.
Gradually pour dry ingredients into your bowl of wet ingredients, mixing as you go.
Finally, add a few drops of pink food coloring until your batter is the desired color.
Cover the dough with plastic wrap and place into the fridge for one hour.
When ready to bake, preheat the oven to 350°F.
Pour pink sprinkles into a small bowl.
Using a medium cookie scooper, portion out the dough.
Roll each ball of dough in the bowl of sprinkles.
Place dough balls onto a prepared cookie sheet and bake for 9-10 minutes.
Allow to cool completely before enjoying.