• Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
• Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
• Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
• Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Prepare the strawberries: Pat the diced strawberries dry with paper towels and toss them with 1 tablespoon of flour.
• Fold in strawberries: Gently fold the floured strawberries into the dough, ensuring even distribution without breaking them up.
• Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass.
• Bake: Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
• Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries may add excess moisture to the dough.
• Chill the Dough: If the dough becomes too sticky to handle, you can chill it in the refrigerator for about 30 minutes before forming the cookies.
• Perfect Drizzling: To achieve an even glaze, use a piping bag or a resealable plastic bag with a tiny corner snipped off.