Cream together the unsalted butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Add the eggs and vanilla extract, beating until fully incorporated.

Gradually mix in the all-purpose flour, being careful not to overmix to achieve a smooth but slightly sticky dough.

Divide the dough into three equal parts. In one part, incorporate freeze-dried strawberry powder, and in the second part, blend in matcha powder.

Shape the cookies using a color block effect or a spiral method to create a marbled look.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the shaped dough onto your prepared baking sheet, spacing them about 2 inches apart, and bake for 9-10 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.