Prepare the Cookie Dough:

1. Cream the Butter and Sugar:
   • In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
2. Add Flavoring:
   • Mix in the vanilla extract and crushed freeze-dried strawberries until fully incorporated.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
4. Chill the Dough:
   • Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

Shape and Bake the Cookies:

5. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
6. Roll Out the Dough:
   • On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6 mm) thickness. Keep the second disk in the refrigerator until ready to use.
7. Cut into Heart Shapes:
   • Use a heart-shaped cookie cutter to cut out cookies. Place them on the prepared baking sheets, spacing them about 1 inch apart.
8. Bake:
   • Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze (Optional):

9. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar, milk or cream, and freeze-dried strawberry powder. Add food coloring if desired for a vibrant pink hue. Adjust the consistency with more powdered sugar or milk as needed.
10. Decorate the Cookies:
    • Once the cookies are cool, drizzle or spread the glaze on top. Garnish with crushed freeze-dried strawberries or heart-shaped sprinkles while the glaze is still wet. Let the glaze set before serving.