1-Preheat the oven: Preheat the oven to 350F (180C) and line three baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, and salt.

2-Pulverize: Pulverize the freeze-dried strawberries into powder using a food processor.

3-Cream the butter: In a stand mixer, cream the butter for about 1 minute. Add the sugar and beat until light and fluffy, 2 to 3 minutes.

4-Add the egg: Add the egg, yolk, and vanilla; mix until combined. Add the flour mixture and mix on low speed until just combined.

5-Divide the dough: Divide the dough into three equal portions. Mix one portion with the powdered strawberries and optional food coloring, another portion with the cocoa powder, leaving the third as vanilla.

6-Pinch and shape: Pinch about 15 g from each dough and gently press together, either overlapping or distinct, then roll into balls or press into a cookie scoop.

7-Optional rolling and baking: Optionally, roll the dough balls in sprinkles or sugar. Place 6 or 7 cookies per baking sheet and bake one sheet at a time for 10 to 11 minutes until the sides are set and cookies are puffed.

8-Cooling: Cool on the sheet pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.