Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

Pulse the freeze-dried strawberries into a fine powder, setting aside one tablespoon for the glaze.

In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Gently mix in the vanilla extract, milk, and strawberry powder (except reserved tablespoon). Gradually incorporate the flour until just combined.

Turn the dough onto a floured surface, roll to ¼ inch thickness, and cut out cookies using your desired shape.

Bake for 12-15 minutes until lightly golden around the edges. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.

Whisk together the reserved powdered sugar, milk, and additional strawberry powder until smooth to make the glaze.

Drizzle or frost the cooled cookies with the glaze, then allow to set before serving.