Prepare Strawberry Powder: Process the freeze-dried strawberries in a food processor until they reach a mostly powdered consistency, about 30 seconds. Reserve 1 tablespoon for the glaze.

Cream Butter and Sugar: Combine the softened salted butter and 1/2 cup of powdered sugar. Use an electric mixer on medium speed to cream until smooth and fluffy, about 2–3 minutes.

Flavor the Dough: Add the reserved strawberry powder, 1 teaspoon of vanilla extract, and 2 tablespoons of milk to the creamed butter and sugar. Mix on low for about 1 minute until well incorporated.

Add Flour: Gradually sift in the 2 cups of all-purpose flour while mixing on low speed. Blend until a soft dough forms, about 1–2 minutes.

Rest the Dough: Gather the dough into a ball and flatten into a disk about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 15 minutes.

Roll and Cut Cookies: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Roll out the chilled dough to about 1/4-inch thickness and cut out shapes with a heart-shaped cookie cutter.

Bake: Place the baking sheet in the oven and bake the cookies for 13–15 minutes, until the edges are lightly golden. Allow cookies to cool completely on a wire rack.

Glaze the Cookies: Whisk together 1 cup of powdered sugar, 1 1/2 tablespoons of milk, and 1/4 teaspoon of vanilla extract until smooth. Spread evenly over cooled cookies and sprinkle with the remaining tablespoon of crushed strawberries.