Prepare the freeze-dried strawberries by blending them until a powder forms. Set aside.

In a large bowl, whisk together the sugar, egg, and egg yolk. Whisk in the oil, vanilla extract, and strawberry extract. Whisk in the red food coloring, if using.

Whisk in the strawberry powder, baking soda, and salt.

Add the flour and mix until incorporated. Allow the dough to rest for 10 minutes at room temperature.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Add sugar sprinkles to a small bowl.

Scoop 2 Tbsp-sized dough balls, roll smooth, and then roll in the sugar. If dough is too sticky to roll, let sit at room temperature for another 10 minutes.

Place the dough balls on the prepared baking sheet and gently press down to flatten slightly. Bake at 350°F for 8-9 minutes.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Repeat to finish baking the remaining dough.

Store any leftover cookies in an airtight container at room temperature.