Using a food processor or blender, grind the freeze-dried strawberries into a fine powder. Set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg, vanilla extract, and strawberry extract (if using) until well combined. Scrape down the sides of the bowl.

Add the ground freeze-dried strawberry powder and food coloring (if using) to the wet mixture. Mix until evenly incorporated and the dough has a uniform pink hue.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This step is crucial for the cookies to hold their shape and for the crinkle effect.

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

In two separate small bowls, place the granulated sugar and the powdered sugar for coating.

Scoop the chilled dough by rounded tablespoons (about 1-inch balls). First, roll each dough ball in the granulated sugar, then generously roll it in the powdered sugar, ensuring it's completely covered. The thick coating of powdered sugar is what creates the beautiful crinkles.

Place the coated dough balls about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are lightly set and the centers still look slightly soft. Do not overbake; they will firm up as they cool.

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