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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground freeze-dried strawberries.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheets.
Flatten each ball slightly with the bottom of a glass dipped in sugar.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 150 kcal | Servings: 24 cookies
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