First, combine dark brown sugar, flour, and salt in a small bowl. Mix them well so there are no lumps.

Add the softened butter and vanilla extract.

Use a fork or your fingers to mix until crumbly pieces form.

In another bowl, whisk together flour, strawberry powder, baking soda, baking powder, and salt.

Mixing these ingredients evenly helps distribute the leavening agents throughout the dough.

Set the mixture aside while preparing the wet ingredients.

In a mixing bowl, combine the brown sugar and white sugar.

Add the egg and egg yolk and beat until the mixture becomes fluffy and thick.

Mix in the vanilla paste and tahini until smooth and creamy.

Gradually add the flour mixture into the tahini mixture.

Fold gently using a spatula until the dough is just combined.

Avoid overmixing because it can make the cookies dense.

Stir sesame seeds into the dough.

These seeds provide a subtle crunch and boost the nutty sesame flavor.

Make sure they are evenly distributed throughout the dough.

Use a cookie scoop to form equal-sized dough balls.

Place them on a parchment-lined baking tray with space between each cookie.

Press the tops slightly to flatten them.

Sprinkle the prepared streusel crumbs over each cookie dough ball.

Add a few freeze-dried strawberry pieces and sesame seeds on top.

Finish with a small sprinkle of raw sugar for extra crunch.

Preheat the oven to 350°F (175°C).

Bake the cookies for about 8–10 minutes until the edges turn lightly golden.

Let them cool slightly before serving so they set perfectly.