Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

In a small bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt.

In a large bowl, cream together ¾ cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add one room temperature egg and 1 teaspoon of vanilla extract to the mixture and mix until just combined.

Gently fold the dry ingredients into the wet mixture until just incorporated.

Divide the dough into three equal portions.

Process ¼ cup of freeze-dried strawberries into a fine powder and mix it into one portion of the dough.

Add 2 tablespoons of matcha powder to another portion of the dough and fold until the color is uniform.

Take a tablespoon of each dough portion and combine them to form a single dough ball, weighing approximately 50g.

Roll each cookie dough ball in granulated sugar.

Place the cookie balls on the baking sheets and bake for 10-12 minutes until edges are golden.

Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.