Pulverize the Strawberries:

Place the freeze-dried strawberries in a high-speed blender or food processor and blend until they become a fine powder resembling powdered sugar.

Optional: Set aside 1 teaspoon of the strawberry powder for the glaze if you’d like a flavored topping.

In a medium bowl, whisk together the remaining strawberry powder and flour until evenly combined.

In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream the softened butter, powdered sugar, and vanilla extract on medium speed until light and fluffy, about 1 minute.

With the mixer on low speed, gradually add the flour and strawberry mixture. Scrape down the sides of the bowl and mix briefly to ensure no dry spots remain.

Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 15 minutes.

Shape and Bake the Cookies

Lightly flour a work surface and roll the chilled dough to ¼-inch thickness. Use cookie cutters to cut the dough into your desired shapes. Place the cut cookies onto a baking sheet lined with parchment paper.

Refrigerate the shaped cookies for another 15 minutes. While chilling, preheat your oven to 350°F (175°C).

Bake the cookies for 15–17 minutes, or until the centers are just set. Avoid letting them brown too much. Remove from the oven and allow them to cool completely on a wire rack.

Prepare and Apply the Glaze

In a small bowl, whisk together powdered sugar and milk until smooth. Add the reserved teaspoon of strawberry powder, if using, for an extra burst of flavor and a touch of color.

Drizzle the glaze over the cooled cookies or dip the tops into the glaze for a thicker coating. Garnish with additional strawberry crumbs, if desired.

Let the glaze set completely for about 15 minutes before storing. Store the cookies in an airtight container at room temperature for up to 3 days.