In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Stir in the egg, vanilla extract, strawberry jam or powder, and food coloring. Gradually mix in the dry ingredients until a soft dough forms.

Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake for 9-11 minutes, until edges are set but centers are still soft. Cool on a wire rack.

Melt the chocolate in a microwave-safe bowl, microwaving in 30-second intervals until smooth.

Once cookies are cool, dip half into the melted chocolate and place back on the parchment paper.

While the chocolate is still wet, drizzle with white chocolate or sprinkle with freeze-dried strawberry crumbs and sprinkles. Allow to set at room temperature.