Process the freeze-dried raspberries in a food processor until they form a fine powder. Measure out exactly 1/2 cup of powder.

In a medium bowl, vigorously whisk together the flour, raspberry powder, baking soda, baking powder, and salt.

In a large bowl or stand mixer, cream the softened butter and 1 1/4 cups of granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.

Beat in the egg and vanilla extract until completely smooth, scraping down the sides of the bowl as needed.

Gradually mix in the dry ingredients on low speed until just combined. If the dough is too crumbly, mix in 1 tablespoon of milk.

Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place 1/3 cup of granulated sugar in a shallow bowl.

Scoop 1.5-tablespoon portions of dough, roll into balls, and coat generously in the granulated sugar. Place 2 inches apart on baking sheets.

Bake for 11-13 minutes until the cookies puff up and develop deep cracks, but centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack.