Transfer the pink cookie dough onto a piece of parchment paper. Cover with a piece of plastic wrap. Roll out the shortbread strawberry cookie dough into a sheet about ¼ inch thick. Don’t worry about the shape. Transfer the covered shortbread cookie sheet to the fridge to chill for 1 - 2 hours.
Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a small, 2 inch biscuit cutter, cut rounds of fruity shortbread cookie dough.