Begin by preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

In a stand mixer, combine room temperature unsalted butter and granulated sugar. Mix until smooth and creamy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined.

Divide the cookie dough into three equal portions. Mix in crushed freeze-dried strawberries in one bowl, and matcha powder in another. The third portion remains plain.

Using a tablespoon, scoop a portion from each colored dough and combine into a single ball, rolling in granulated sugar.

Place cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are firm but centers are soft. Let cool for 10 minutes on trays before transferring to a cooling rack.