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

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Cream together the softened unsalted butter and granulated sugar in a stand mixer on medium speed until light and fluffy (about 2-3 minutes).

Add the egg and vanilla extract to the butter-sugar mixture, mixing on low speed until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Divide the cookie dough into three bowls, adding freeze-dried strawberry powder to one, matcha powder to another, and leaving the third plain.

Form small dough balls, each weighing about 50 grams, from equal parts of each color mixture and roll in granulated sugar.

Place the dough balls on the baking sheets, spaced about two inches apart, and bake for 10-12 minutes until the edges are lightly golden.

Cool the cookies on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely.