Make a batch of the Perfect Sugar Cookies. Use a strawberry-shaped cookie cutter.

With a blender or food processor, blend the freeze-dried strawberries until a fine powder forms, about 15 seconds.

Mix the powdered sugar and meringue powder together. Add in the lemon juice and water and mix until fluffy. The consistency should be thick but will fall into itself when ribboned, similar to the texture of Elmer’s Glue. Add more water if needed. If it’s too thin, add more powdered sugar or continue to whisk for a few minutes longer.

Divide 1/4 of the batter into a medium bowl. Mix with green food coloring and place into a piping bag fitted with a leaf tip.

Add the strawberry powder and optional strawberry extract to the remaining batter and mix until uniform. Place into a piping bag and cut a small opening at the tip.

Pipe the strawberry frosting around the perimeter of the cookie then flood the circle until it’s completely covered. Immediately dot with black sesame seeds. Continue with the rest of the cookies.

Pipe on the leaves to the top of the cookies with the green frosting. Let sit out for about an hour or two until the frosting has hardened.