1-Getting Started with Oven Prep: First, adjust your oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper to make sure your cookies lift off easily without sticking.

2-Mixing the Dough: Next, in a medium bowl, combine the 2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour, 3/4 teaspoon baking soda, and 3/4 teaspoon salt. Pulverize the 1/2 cup freeze-dried strawberries in a food processor to create a fine powder for the strawberry layer.

2-Mixing the Dough: In a stand mixer with a paddle attachment, beat the 1 cup (2 sticks | 227 g) unsalted butter on medium speed until creamy, about 1 minute. Add the 1 3/4 cup (350 g) granulated sugar and beat until light and fluffy, which takes 2 to 3 minutes, then mix in the 1 large egg plus 1 large yolk and 2 teaspoons pure vanilla extract until everything blends smoothly.

3-Dividing and Flavoring the Dough: Add the flour mixture to the wet ingredients and beat on low speed until just combined to keep the dough tender. Divide the dough into three equal portions: mix the pulverized strawberries and 2 or 3 drops red food coloring into one portion for the strawberry flavor, add 2 tablespoons cocoa powder to the second for chocolate, and leave the third plain for vanilla.

4-Shaping and Baking: Pinch small portions of about 15 g each from each dough color, gently press them together to form balls while keeping the colors distinct, and roll them in sprinkles or granulated sugar for extra crunch. Place 6 or 7 cookies per sheet pan and bake one pan at a time, rotating halfway through for even cooking, for 10 to 11 minutes until the sides are set and puffed.

4-Shaping and Baking: After baking, let the cookies cool on the pan for 5 to 10 minutes before transferring to a wire rack. For vegan adaptations, keep an eye on baking times as they might vary slightly with substitutes.