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

In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt.

In a stand mixer, cream together ½ cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, then add 1 egg and 1 teaspoon of vanilla extract.

Gradually add the dry mixture into the creamed mixture until combined.

Divide the dough into three equal parts; mix ¼ cup of crushed freeze-dried strawberries in one part, and 2 tablespoons of matcha powder in another.

Form cookie balls using 1 tablespoon of each color dough.

Roll the cookie balls in granulated sugar and place them on the baking sheets.

Bake for 10-12 minutes until the edges are set but centers are slightly soft.

Cool on baking sheets for 10 minutes before transferring to a wire rack.