In a large mixing bowl, cream together the butter and sugar using a hand mixer on medium speed for about 2-3 minutes, until light and fluffy.

Add the egg and vanilla extract, mixing until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually incorporate the dry mixture into the butter mixture until just combined.

Gently fold in the crushed freeze-dried strawberries.

Cover the dough with plastic wrap and refrigerate for 20-30 minutes.

Once chilled, use a cookie scoop to portion the dough into balls and place on a lined baking sheet.

Preheat the oven to 350°F (175°C) and bake for 10-12 minutes.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.