Preheat the oven to 350-degrees and line two half sheet pans with parchment paper.

In a spice grinder, grind the strawberries, in batches, to a fine powder and transfer to a medium-sized bowl.

Add the flour, salt and baking powder and whisk until well combined.

Meanwhile, in a stand mixer fitted with the paddle attachment, cream the butter and sugar, scraping the sides and bottom of the mixing bowl as needed, until light and fluffy, about 3 minutes.

Add the egg and vanilla and mix until well combined.

Add the dry ingredients and mix until just combined.

Place the sanding sugar in a small bowl.

Working no more than a few at a time, use a 1 tablespoon-sized cookie scoop to scoop ever-so-slightly heaping mounds of the dough.

Roll each mound in the sanding sugar until generously coated and place them onto the prepared sheet pans, leaving at least 1 ½-inches between each cookie and the sides of the pan.

Bake until slightly puffed at a crease begins to form towards the bottom of the mound, about 8 minutes. The cookies will still be soft.

Immediately, gently nestle a chocolate kiss into the center of each cookie; don’t worry about the cracks!

Let sit on the sheet pan for 3 minutes before using a large offset spatula to carefully transfer the cookies to cooling racks to cool completely.

Store in a single layer in an airtight container for up to 3 days.