1-Start by preheating your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup and even baking. Cream the unsalted butter and powdered sugar in a mixing bowl until smooth and fluffy, which takes about 2-3 minutes with an electric mixer. Add the vanilla excerpt and freeze-dried strawberry powder to the mixture, blending well to infuse that lovely strawberry flavor.

2-Next, sift in the all-purpose flour and salt gradually, stirring gently to form a soft dough. Be careful not to overmix, as this keeps the cookies tender. Roll out the dough on a floured surface to about 1/4 inch thick, then use a heart-shaped cookie cutter to create fun shapes.

3-Place the cut-out cookies on the prepared baking sheet, spacing them about an inch apart. Bake for 18-22 minutes until the edges turn a light golden brown. Let them cool on the sheet for 5 minutes before moving to a wire rack, and prepare the glaze by mixing powdered sugar, freeze-dried strawberry powder, and milk until smooth. Dip the cooled cookies in the glaze and add crushed freeze-dried strawberries on top if desired. For expert advice on texture, check out Tips for the Best Shortbread Cookies, which offers additional insights.