1. Preheat your oven to 350°F (175°C). For easy cleanup, line a baking sheet with parchment paper.

2. Add 1 ounce of freeze-dried strawberries to a blender or food processor. Pulse until mostly powdery, leaving some small pieces for added texture and concentrated flavor. Measure out a scant ¼ cup of this strawberry powder, ensuring to scrape down the sides. Set aside any leftover powder.

3. In a large mixing bowl, use a hand mixer to cream together the room temperature unsalted butter and both granulated and light brown sugars. Beat for about one minute until the mixture is light and fluffy.

4. Stir in the large egg and vanilla extract. Continue beating for another 30 seconds until everything is thoroughly combined. Gently fold in the scant ¼ cup of strawberry powder, mixing just until the dough achieves a uniform pink hue.

5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and table salt. Gradually add this dry mixture to the wet ingredients, about ½ cup at a time. Mix on low speed or by hand until the dough comes together and is thick.

6. Using a cookie scoop or spoon, portion out the dough into approximately 2-tablespoon sized balls for 3-inch cookies. Roll each portion into a smooth ball.

7. In a small bowl, combine extra granulated sugar with any remaining strawberry powder (this step is optional but highly recommended for a beautiful finish). Roll each cookie dough ball in this mixture to coat evenly.

8. Place the coated cookie dough balls on the prepared baking sheet, ensuring at least two inches of space between each. This recipe yields 12 large (3-inch) cookies or 18 smaller (2-inch) cookies.

9. Bake in the preheated oven for 8 to 10 minutes on the middle rack. Look for golden edges and cookies that are just set in the center. Allow them to rest on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.