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

Process freeze-dried strawberries in a food processor until they reach a fine powder consistency.

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

Add the powdered strawberries, vanilla extract, and milk into the creamed mixture, mixing until combined.

Gradually incorporate the all-purpose flour and mix until just combined.

Roll the dough out on a floured surface to about 1/4 inch thick and cut shapes with cookie cutters.

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

Prepare the glaze by mixing powdered sugar, milk, and reserved strawberry powder until desired consistency.

Once cookies are completely cool, drizzle glaze over each cookie and let set for 10-15 minutes before serving.