Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a small bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and moist.
Step 3: In a large mixing bowl, cream together the lemon-sugar and softened butter until light and fluffy, about 3 minutes.
Step 4: Beat in the egg, lemon juice, and vanilla extract until well combined and smooth.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 7: Gently fold in the crushed freeze-dried strawberries using a spatula.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are just set and the tops look slightly matte. Do not overbake; they should remain soft.
Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.