Blend freeze-dried strawberries in a high-speed blender or spice grinder until they turn into a fine powder. Set aside.

Mix 1 tablespoon of strawberry powder with ½ cup of sparkling sugar in a bowl. Store in an airtight container until ready to use.

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

In a stand mixer, cream the softened butter and granulated sugar together on medium speed for 3 minutes, until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla and strawberry extracts, along with the red gel food coloring until evenly mixed.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 6 tablespoons of strawberry powder.

Gradually add the dry mixture into the wet ingredients, blending on low speed until just combined. Avoid overmixing.

Wrap the dough and refrigerate for at least 2 hours or up to overnight.

Once chilled, scoop the dough into about 30 medium-sized balls using a cookie scoop. Roll each ball in your hands, then dip into the Sparkling Strawberry Sugar.

Place cookie balls on the prepared sheets, allowing 2 inches of space between each. Bake for approximately 10 minutes, until the tops are slightly firm.

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