In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. In another bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add in 1 large egg, 1 teaspoon of vanilla extract, and ½ cup of strawberry puree, mixing until well combined.

Gradually incorporate the flour mixture into the wet ingredients, stirring until a soft dough forms, which should take about 2 minutes. Cover the bowl with plastic wrap and chill it in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) while the dough chills. Scoop the dough into small balls, about 1 inch in diameter. Roll each ball in a mixture of powdered sugar and strawberry sugar to coat generously.

Place the coated cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges begin to turn a light golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes; then, transfer them to a wire rack to cool completely.