Instructions

• Process the 3 cups freeze-dried strawberries in a blender or food processor until they form a fine powder. Measure out 1/4 cup of the powder for the dough and set aside 3–4 tablespoons for the icing; reserve any remaining powder for another use or discard.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, beat the room-temperature butter, granulated sugar, and 2 teaspoons vanilla extract until creamy and combined. Beat in the egg until incorporated.
• Add the all-purpose flour, baking soda, the 1/4 cup strawberry powder, and the kosher salt to the butter mixture. Mix on low speed (or stir) until just combined. Beat in the 1/3 cup strawberry jam until evenly distributed through the dough.
• Use a rounded tablespoon to portion the dough and roll into balls. Arrange the balls 2 inches apart on the prepared baking sheet.
• Bake the cookies for 8 minutes. Remove the baking sheet from the oven, rotate it for even browning, then tap the baking sheet once on the countertop to gently flatten each cookie. Return the sheet to the oven and bake 2–3 more minutes, or until the cookie edges are just beginning to set.
• Remove the cookies from the oven and let them cool on the baking sheet until firm enough to move (they will continue to set as they cool).
• While the cookies cool, make the icing: beat the 2 ounces cream cheese until smooth. Add the 2 cups powdered sugar, 1 teaspoon vanilla extract, and the reserved 3–4 tablespoons strawberry powder; mix to combine. Gradually stir in the 1/4 cup hot milk a little at a time until the icing reaches a dip-able or spreadable consistency (use all the milk if needed).
• When the cookies are cooled, dip or spread the icing over each cookie. Place iced cookies on parchment or a tray and allow the icing to set before serving.
• Store cookies in an airtight container for up to 5 days.