Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients. Preheat the oven to 350°F and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Using a food processor or spice grinder, blend the freeze-dried strawberries into a fine powder.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined.

Add the dry ingredients to the butter mixture and stir just until a soft dough forms.

Divide the dough evenly into three bowls. Leave one portion plain. Stir the strawberry powder into one portion until evenly combined. Stir the matcha powder into the third portion until evenly combined.

Using a tablespoon, scoop a small portion of each dough and gently press the three pieces together to form one cookie. Roll lightly between your hands to create a ball, leaving the colours visible rather than fully mixing them together.

Roll each cookie in granulated sugar and place onto the prepared baking sheets, leaving approximately 2 inches between each cookie.

Bake for 10 – 12 minutes, or until the edges are set and the centres are still slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.