Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, strawberry powder, sugar, and salt. Use a whisk to evenly distribute the ingredients and create a vibrant pink mixture.
In a separate bowl, beat the softened butter and cream cheese together using a hand or stand mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Add the egg and vanilla extract, continuing to mix until fully incorporated. The mixture should be fluffy and pale.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until the dough just comes together. It will be slightly sticky and speckled with strawberry powder. Chill the dough in the refrigerator for at least 15 minutes to firm up.
Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Gently flatten each ball of dough with your hand or the bottom of a glass to give a uniform thickness.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will appear slightly cracked on top, with a tender, crumbly exterior. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
