Prepare the Oven and Pans: Preheat your oven to 350°F and line two large baking sheets with parchment paper.

Make the Berry Sugar: Place the granulated sugar and freeze-dried berries into a blender or food processor. Blend until the berries are a fine powder and fully incorporated into the sugar.

Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

Cream the Base: Using a stand mixer or hand mixer, beat the berry sugar and neutral oil for about 1 minute until light and combined.

Add Wet Ingredients: Add the eggs one at a time, followed by the vanilla extract and food coloring gels. Mix until the color is even and vibrant.

Combine: Gradually add the flour mixture to the wet ingredients, mixing just until a cohesive dough forms. Do not over-mix.

Roll and Coat: Sift the powdered sugar into a small bowl. Using a cookie scoop, form the dough into balls. Roll them between your palms, then roll them heavily in the powdered sugar. Pro Tip: Do not shake off the excess; a thick coating creates the best crinkle contrast.

Bake: Place the balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes until puffed and the “crackle” pattern has formed.

Cool: Let the cookies rest on the baking sheet for 5 minutes to allow them to “fall” and set their shape before moving to a wire rack.