Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place freeze-dried strawberries in a food processor and blend until a fine powder forms. Reserve 1 tbsp of the powder for rolling.
In a large mixing bowl, beat butter and granulated sugar until light and fluffy (about 2 minutes).
Add the strawberry powder and food coloring (if using) and mix until well combined.
Beat in the egg until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix the reserved strawberry powder with 1/4 cup of granulated sugar.
Scoop 1 1/2 tbsp of dough and roll into balls. Coat each ball in the strawberry-sugar mixture.
Place dough balls 2 inches apart on the prepared baking sheet.
Bake for 11 minutes, until the edges are set but the centers are slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
