1-Preheat the oven: Preheat the oven to 350°F (180°C) and prepare three baking sheets lined with parchment paper.

2-Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups plus 1 tablespoon (364 grams) all-purpose flour, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.

3-Prepare strawberry powder: Pulverize 1/2 cup freeze-dried strawberries into a fine powder using a food processor.

4-Beat butter: In a mixer fitted with a paddle attachment, beat 1 cup (2 sticks or 227 grams) unsalted butter on medium speed until creamy, about 1 minute.

5-Add sugar: Add 1 3/4 cup (350 grams) granulated sugar and beat until light and fluffy, about 2 to 3 minutes.

6-Mix in eggs and vanilla: Add 1 large egg plus 1 large yolk and 2 teaspoons pure vanilla extract, then mix until combined.

7-Combine flour mixture: Gradually add the flour mixture, mixing on low speed until just combined.

8-Divide dough: Divide the dough into three equal portions.

9-Add strawberry powder and food coloring: Stir the strawberry powder and optional 2 or 3 drops red food coloring into one portion.

10-Add cocoa powder: Add 2 tablespoons cocoa powder to another portion.

11-Leave third portion plain: Leave the third portion plain vanilla.

12-Pinch dough portions: Pinch small dough portions (about 15 grams each) from each dough type.

13-Form cookie balls: For a mixed look, gently press one piece from each flavor together, then form into a ball or use a cookie scoop.

14-Roll cookie balls: Roll each cookie ball in sprinkles or granulated sugar.

15-Arrange on baking sheets: Arrange 6 to 7 cookies per baking sheet.

16-Bake cookies: Bake one sheet at a time for 10 to 11 minutes, until the sides are set and cookies have puffed.

17-Rotate baking sheet: Rotate the baking sheet halfway through baking.

18-Cool cookies: Cool the cookies on the pan for 5 to 10 minutes before transferring to a wire rack until completely cool.