Preheat oven to 350℉
In an electric mixer bowl, cream together the softened butter, coconut sugar, and brown sugar. Mix for 3-4 minutes until fully combined.
Add in egg and vanilla. Mix together for 1-2 minutes. Scrap the sides to make sure everything is incorporated.
In a small bowl, whisk together flour, baking powder, salt.
Shift matcha powder or dry ingredients and whisk until evenly combined.
Sprinkle dry ingredients over wet ingredients and slowly mix just until flour is incorporated. Do not overmix.
Fold in crushed freeze-dried strawberries and white chocolate chips.
On a parchment lined baking tray, use a portion scoop to scoop out the cookie dough.
Use the back of a flat cup and press the cookies down so they can bake flat.
Evenly space cookies on the sheet tray and bake in oven for 10-12 minutes, until they have golden brown edges.
Let cool and serve.
