3 cups freeze-dried strawberries

1 cup salted butter, room temperature

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/3 cup strawberry jam

2 ounces cream cheese

2 cups powdered sugar

1/4 cup hot milk

1 teaspoon vanilla extract (for icing)

1 teaspoon freeze-dried strawberry powder (for icing)

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Prepare Strawberry Powder: Pulverize freeze-dried strawberries into a fine powder using a blender.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make Cookie Dough: Cream together butter, sugar, and vanilla extract until light and fluffy. Beat in the egg. Gradually add in flour, baking soda, strawberry powder, and salt. Mix in strawberry jam.
Shape the Dough: Roll dough into balls and place on the prepared baking sheet.
Bake the Cookies: Bake for 8 minutes, then lightly tap the sheet to flatten and bake for an additional 2-3 minutes until golden on the edges.
Prepare the Icing: Combine cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder. Adjust consistency with more milk if needed.
Icing the Cookies: Once cooled, dip or drizzle icing over the cookies.

Gluten-Free: Use a gluten-free flour blend.

Dairy-Free: Substitute with dairy-free butter and cream cheese alternatives.

Extra Flavor: Add lemon zest to the dough for a zesty contrast to the sweetness of the strawberries.

Storage: Store in an airtight container at room temperature for up to 5 days. Freeze (without icing) for up to 3 months.

Reheat: Microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes.