Preparation

• In a mixing bowl, cream softened butter and powdered sugar together until light and fluffy, usually about 2-3 minutes.
• Add the vanilla extract to the creamed mixture and combine well.
• Gradually add all-purpose flour to the creamed mixture, mixing on low speed just until combined.
• Crush freeze-dried strawberries into a fine powder, then gently fold them into the dough with a spatula.
• On a floured surface, knead the dough lightly and shape it into a log or roll it out to about ½ inch thickness.
• Refrigerate for at least 30 minutes to firm up.
• Preheat your oven to 325°F (160°C). Slice the logs into ½-inch rounds or cut out fun shapes.
• Bake on parchment paper for 18-22 minutes until the edges are lightly golden brown.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
• In a small bowl, whisk powdered sugar with milk until you reach desired consistency.
• Drizzle or dip the cooled cookies in the glaze and allow it to set before serving.