Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine 2 cups of all-purpose flour with the 1-ounce package of freeze-dried strawberries and mix well.

In a larger mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy.

Add in 1 teaspoon of pure vanilla extract to the butter-sugar mixture.

Gradually fold in the flour and strawberry mixture until a cohesive dough forms. If too crumbly, add a bit of milk.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

After chilling, roll the dough to about ¼-inch thick on a floured surface and use cookie cutters to cut shapes.

Chill the cut-out cookies for an additional 15 minutes on the baking sheet.

Bake the cookies in the preheated oven for 12 to 15 minutes until lightly golden around the edges.

Prepare the glaze by whisking together 1 cup of powdered sugar with 2 tablespoons of milk until smooth.

Once cookies are cool, drizzle or spread the glaze on top and allow it to set before serving.