Preheat oven to 350 °F (175 °C) and optionally line a baking sheet with parchment paper.

Add the freeze-dried strawberries to a dry blender or food processor and pulverize until mostly powder. Leaving a few flecks of strawberry adds texture and pops of color. Scrape the sides and measure a scant ¼ cup; reserve any extra powder.

In a mixing bowl, cream together the room-temperature butter with both sugars until light and fluffy, about 1 minute.

Stir in the egg and vanilla, beating for another 30 seconds, then mix in the strawberry powder until the dough turns a lovely vivid pink.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet mixture in two batches and stir until the dough just holds together.

Scoop ~2 tablespoons of dough per cookie (yields 12 medium or 18 small cookies) and roll into balls. Optionally, combine sugar and any extra strawberry powder in a small bowl. Roll each dough ball in the sugar coating for a sparkly, flavorful finish.

Place the dough balls on a baking sheet, leaving at least 2 inches between them. Bake for 8–10 minutes on the middle rack, until edges are lightly golden. Let rest a few minutes before transferring to a cooling rack.