Prepare Freeze-Dried Strawberry Powder:
Blend freeze-dried strawberries in a high-speed blender or spice grinder until fine. Mix the powder with sugar and store in an airtight container.

Make Sparkling Strawberry Sugar:
Stir 1 tablespoon of strawberry powder into ½ cup of sparkling sugar. Store this mixture in an airtight container until ready to use.

Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Cream together the softened butter and granulated sugar in a stand mixer until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition. Add the vanilla, strawberry extract, and red food coloring, mixing until combined.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and strawberry powder. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies soft.

Chill Dough:
Chill the dough for at least 2 hours, or overnight, to ensure it holds its shape while baking.

Form and Coat Cookies:
Scoop dough into 30 balls using a medium cookie scoop. Roll each ball in the sparkling strawberry sugar until fully coated.

Bake the Cookies:
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes, or until the tops are just set.

Cool and Store:Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.