Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.

Place freeze dried strawberries in a food processor and pulse until they’re a fine powder. A few small pieces is fine, but get as much into a powder as you can. Set aside.

Cream butter and sugar until fluffy, 1-2 minutes (using a hand mixer or stand mixer fitted with the paddle attachment).

Mix in egg, salt, vanilla, baking soda, and cream of tartar. Then mix in the strawberry powder. Slowly mix in flour.

Scoop 1-tablespooon or 2-tablespoon balls of cookie dough and place on cookie sheets, 2-inches apart. Roll between your palms to make them a nice cohesive ball.

Bake approximately 10-14 minutes or until the edges are light golden brown and they’re no longer glossy on top.

Cool slightly before removing from the pans.

Store in an airtight container for several days or freeze for several months.