Instructions

• In a large bowl, beat the softened butter and 1/2 cup of powdered sugar together with a hand mixer or stand mixer until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl and beat in the teaspoon of vanilla extract.
• Gradually add the 2 cups of all-purpose flour to your creamed butter mixture. Mix on the absolute lowest speed until it’s just barely combined.
• Crush your freeze-dried strawberries into a fine powder using a small food processor or by placing them in a zip-top bag and crushing with a rolling pin. Gently fold this vibrant pink powder into the cookie dough until it's evenly distributed.
• Turn the dough out onto a lightly floured surface and gently bring it together. Shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. (Alternatively, roll dough to 1/2 inch thickness and cut out shapes).
• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice your chilled log into 1/2-inch thick rounds and place them on the prepared sheet. Bake for 18-22 minutes, until firm to the touch and edges are just beginning to turn a very light golden brown.
• Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before glazing.
• In a small bowl, whisk together the remaining 1 cup of powdered sugar and 2 tablespoons of milk until you have a smooth, drizzly glaze. Adjust thickness with more milk or sugar as needed. Drizzle the glaze over the cooled cookies or dip the tops, then let them sit until the glaze is completely set.