Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, approximately 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the freeze-dried strawberry powder and flour until a soft dough forms.

Cover the dough tightly with plastic wrap or a clean kitchen towel. Refrigerate for at least 1 hour, or up to overnight.

Scoop portions of the dough, roughly 1 inch in diameter, and roll into balls. Space the cookie balls about 2 inches apart on the prepared baking sheet.

Bake for 10-12 minutes until the edges are lightly golden while the centers appear slightly soft. Do not overbake!

Remove cookies from the oven and let cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely.