Preheat the oven to 350°F and line a few large cookie sheets with parchment and set to the side.

In a stand mixer, cream butter and 1 ¾ cups of sugar together until it's light and fluffy, which usually takes about 3-4 minutes.

Next, add in egg, egg yolk and vanilla to your mixture and beat until well combined, typically 1-2 minutes.

Whisk together the flour, baking soda and salt in a small mixing bowl. Add the dry ingredients to the creamed mixture in the stand mixer and stir until just combined. Do not over mix the dough.

Using a kitchen scale, separate the dough into two even portions, weighting about 17 ounces.

Add your freeze-dried strawberries to a food processor and pulse until they turn into a fine powder.

Add one portion of the dough back into the stand mixer. Add powdered strawberries and red or pink food color to the dough and mix until just combined.

Add the second portion of dough into the mixing bowl once you've wiped out the bowl of the stand mixer.  Add the lemonade mix, lemon zest and yellow food color to the dough and mix until just combined.

Break apart each dough portion into 26 pieces, around 1 tablespoon in size.

Place one piece of each colored dough next to each other and gently roll into a ball.

Then, roll the dough ball in the leftover ¼ cup of sugar. Repeat with all the dough balls.

Put 6-7 dough balls on the parchment lined cookie sheets and bake for 10-12 minutes or until the edges are starting to crisp up.

Once done cooking, remove the cookie sheets and let them cool on the cookie sheets for 5-6 minutes before transferring to a wire rack to finish cooling.