PREPARE THE COOKIE DOUGH

1. Add the freeze-dried strawberries to a food processor and pulse until they are ground into a chunky powder (it will be primarily a fine powder with some small flecks.)
2. In a medium bowl, whisk together the freeze dried strawberry powder, gluten-free 1:1 flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large mixing bowl, beat the butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
4. Add the egg, egg yolk, vanilla extract, and almond extract and mix until fully incorporated. Scrape down the sides of the bowl as needed.
5. Add the dry ingredients to the wet ingredients and mix on low speed until almost fully combined. Then add the strawberry preserves and mix until combined and no flour streaks remain.
6. Cover the bowl and chill in the refrigerator for 1-2 hours.

BAKE THE COOKIES

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Scoop the dough into 2 1⁄2–tbsp portions and gently toss in granulated sugar to lightly coat the surface (it’s ok if the dough still feels soft).
3. Place the cookie dough on the baking sheet spaced 2-3 inches apart.
4. Bake one cookie sheet at a time on the middle rack of the oven for 10-13 minutes or until the edges are set and centers are puffed but slightly underdone. The edges will be pale in color or just slightly golden.
5. Remove from the oven and gently swirl with a large round cookie cutter or the rim of a small bowl to create even round edges. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
6. Repeat with the remaining dough (the recipe will yield ~16 cookies).