Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

In a food processor, blend room-temperature unsalted butter and granulated sugar for 2-3 minutes until creamy.

Sift in freeze-dried strawberry powder while mixing until fully incorporated.

Add all-purpose flour in batches, mixing until the dough holds together.

Shape dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.

Once chilled, remove dough and roll out to 1/4 inch thickness.

Cut the dough into shapes and chill cookies on the baking sheet for 15-20 minutes.

Bake cookies for 8-10 minutes until edges are lightly golden.

After baking, cool cookies on the pan for 15 minutes.

Brush cookie edges with egg white, then roll in sparkling sugar.

Once cooled completely, serve or store in an airtight container.