Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a food processor or blender, pulse the freeze-dried strawberries until they form a fine powder.

In a large mixing bowl, cream the salted butter and granulated sugar together until light and fluffy.

Add the egg and vanilla extract, mixing well to combine.

Gradually add the strawberry powder to the butter mixture, stirring until evenly incorporated.

Slowly add flour in small batches and mix until a dough forms.

Roll dough into 1-inch balls and place them on the prepared baking sheets, leaving space between each cookie.

Gently press the dough balls down with a fork or your fingers, flattening them slightly.

Bake for 8-10 minutes or until the edges are golden brown and the center is firm.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.