1. Pulse freeze-dried strawberries in a food processor until a fine powder forms. Sift to remove any seeds.

2. In a medium bowl, whisk flour, strawberry powder, baking soda, and salt.

3. In a large bowl, cream softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.

4. Beat in egg and vanilla extract until just combined.

5. Gradually mix dry ingredients into wet ingredients until just incorporated.

6. Cover dough and chill in the fridge for 30 minutes.

7. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

8. Scoop dough into 1.5-inch balls and place 2 inches apart on the sheets.

9. Bake 10–12 minutes until edges are set and centers look slightly soft.

10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

11. For glaze: whisk powdered sugar, vanilla, and milk until smooth.

12. Drizzle glaze over cooled cookies and let set.

13. Optionally, decorate with Valentine’s sprinkles or melted white chocolate.

14. Store in an airtight container for up to 5 days.

15. Freeze unbaked dough balls for up to 3 months—bake directly from frozen, adding 1–2 minutes to baking time.

16. Enjoy with your loved ones!