• Preheat the oven to 350°F. Line 2 half-sized baking sheets with parchment paper.

Make the Cookie Dough

• Place the 1 cup of the flour and the freeze-dried strawberries in the bowl of the food processor. Process until the freeze-dried strawberries are completely ground up and the flour has turned pink. Pour this strawberry flour into the bowl of flour. Add the baking powder and salt and whisk until the ingredients are well combined.
• Separate the eggs. Place the egg whites in a bowl and add the vanilla extract.
• Place the sugar and butter in the bowl of a stand mixer. With the paddle attachment, mix on low speed for 30 seconds to combine the ingredients, then increase the speed to medium and mix for 2 minutes until the mixture is creamy, well combined, and lighter in color. Scrape the bottom of the bowl and mix on medium for 10 seconds to ensure the ingredients are combined.
• Add the egg whites one at a time. Mix on medium-high speed until the egg white is fully incorporated and the dough doesn’t appear shiny. Scrape the sides and bottom of the bowl and repeat with the second egg white.
• Add all the flour mixture at once. Turn the mixer to low speed and mix until the flour is incorporated and the dough forms into one or two large clumps.

Make the Strawberry Sugar Coating

• Place 1/4 cup sugar and 8 grams of freeze-dried strawberries in the bowl of mini-food process. Process until the strawberries are powdered with just a few small pieces visible. Alternatively, place the freeze-dried strawberries in a quart sized freezer bag and pound with a rolling pin until it is pulverized. Whisk with the sugar in a small bowl.

Bake the Cookies

• Divide the dough into 2+ tablespoon portions, about 50 grams each. Roll each piece in your hands into a ball and roll each ball in the strawberry-sugar mixture. Place 6 cookies on each baking sheet, evenly spaced apart.
• Bake for 10-12 minutes, until the cookies are puffed and the edges are slightly browned. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet. As the cookies cool, they will deflate. Move the cookies to a wire rack to completely cool.
• Repeat with the remaining dough. If you only have one cookie sheet, let it cool completely before baking the next batch of cookies.
• At this point the cookies are ready to eat.

Storing the Cookies

• Store the cookies in an airtight container for up to 3 days at room temperature. The cookies are best if eaten within the first few days.

How to Freeze Unbaked Cookie Dough

• Portion and roll the cookie dough per the recipe directions, but do not roll in the sugar.
• Place the cookies on a baking sheet lined with parchment paper and freeze the cookies for at least 8 hours.
• Place the cookies in a freezer bag or freezer-safe container. Make sure to squeeze out as much air as possible from the freezer bag before sealing it tightly. Lay the bag flat in the freezer.
• Cookie dough can be stored in the freezer for up to 2 months. Bake the cookies directly from the freezer. Add 2-3 minutes to the baking time to account for the dough being frozen.