1. Prepare the Dough:

1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the vanilla extract, strawberry extract, and red gel food coloring until evenly combined.

2. Combine Dry Ingredients:

1. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and freeze-dried strawberry powder.
2. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

3. Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and shape.

4. Prepare the Coating:

1. In a small bowl, mix the sparkling sugar with freeze-dried strawberry powder.

5. Shape and Coat the Cookies:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Roll the chilled dough into 1.5-inch balls.
3. Roll each ball in the sparkling strawberry sugar mixture, ensuring they are evenly coated.

6. Bake:

1. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.