Preheat your oven to 350°F/175°C. Line your baking sheet with parchment paper.
In a blender or food processor, blend your freeze dried strawberries until you have a fine powder.
In a medium bowl, whisk together the flour, baking powder and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until soft and creamy.
Add your sugar and beat on medium-high for 3 minutes until light and fluffy.
Add your egg, egg yolk and vanilla, then beat until it is well combined.
Add your dry ingredients and beat on low, stop as soon as the flour is combined.
Add your strawberry powder and food dye and mix with a rubber spatula until evenly pink. Only add the food coloring a bit at a time, add a few drops until you have the shade of pink you want.
Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for at least 20 minutes, or up to overnight.
Bake 4-6 at a time (depending on the size of your baking sheet!) for 11-12 minutes. While you're baking those, keep the others in the fridge. The cookies will be slightly puffed and the sides should be set. The cookies will continue cooking when they’re taken out of the oven and the middle will set and crack.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Click on ‘US Customary’ above ingredients to get the cup measurements.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Freeze Dried Strawberries: you can find this at health food stores, Target, Trader Joe's or online. Please note that the cup measurements for the strawberries is before they are blended. Pink Food Coloring: I use 'Soft Pink' from the brand Americolor. Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. You can freeze the cookie dough balls for up to 2 months. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two. This recipe is adapted from both Sarah Kieffer's Neapolitan Sugar Cookies and Handle the Heat's Soft and Chewy Sugar Cookie.