1️⃣ Strawberry Preparation:
Place the freeze-dried strawberries into a high-speed blender or food processor. Pulse until the berries become a fine powder.

2️⃣ Strawberry Powder Allocation:
Optional: Set aside one teaspoon of the strawberry powder to use in the glaze. You may skip this step if you prefer a plain glaze.

3️⃣ Dry Ingredient Mixture:
Transfer the remaining strawberry powder into a medium mixing bowl. Add the all-purpose flour and whisk to combine.

4️⃣ Creaming Process:
In the bowl of a stand mixer, combine softened butter and powdered sugar. Beat on medium speed for about 1 minute, until light and fluffy.

5️⃣ Dough Formation:
Slowly add the flour-strawberry mixture into the creamed butter and sugar, mixing on low speed until fully combined.

6️⃣ Final Mixing:
Scrape the sides of the bowl with a spatula, then briefly mix to incorporate any leftover flour lumps.

7️⃣ Dough Chilling:
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 15 minutes to firm up.

8️⃣ Dough Rolling and Cutting:
Roll the dough on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut shapes and place on a parchment-lined baking sheet.

9️⃣ Additional Chilling:
Refrigerate the shaped dough for an additional 15 minutes.

🔟 Baking:
Preheat the oven to 350°F (175°C). Bake for 15-17 minutes, or until the centers are set and edges are lightly golden. Avoid overbaking.

1️⃣1️⃣ Glaze Preparation:
While cookies bake, whisk together powdered sugar and milk. Add the reserved teaspoon of strawberry powder if desired.

1️⃣2️⃣ Decoration:
Once the cookies have cooled, drizzle or dip them in the glaze. Optionally, sprinkle additional freeze-dried strawberry crumbs on top for decoration.

1️⃣3️⃣ Setting:
Allow the glazed cookies to set for about 15 minutes before serving or storing.