Start by mixing the dry ingredients—flour, baking powder, and salt—in one bowl. In another, cream the butter and sugar together until light and fluffy. This step is crucial because it aerates the dough, giving you that signature soft sugar cookie texture. Next, add the eggs and vanilla, blending until fully incorporated. Slowly mix in the dry ingredients until a smooth dough forms. At this point, you could refrigerate the dough for easier rolling, but I love the simplicity of rolling it right away. If the dough feels too soft, a quick 30-minute chill in the fridge will help firm it up.

Preheat your oven to 400°F. Lightly flour your work surface and roll the dough out to about ¾-inch thickness. Use your favorite cookie cutters to create shapes, transferring them to a parchment-lined baking sheet. Bake for 5–8 minutes, just until the edges are set but not browned. These cookies are meant to stay soft, so don’t overbake! They’ll continue to cook on the pan after you take them out of the oven. Let them rest for a few minutes before transferring to a wire rack.

While the cookies cool, whisk together powdered sugar, vanilla extract, and 1–3 tablespoons of milk until you reach your desired consistency. Now for the magic: finely pulse freeze-dried strawberries in a blender or food processor, then stir them into the icing. The result? A stunning pink glaze with a delicate fruity flavor—no artificial colors needed.

Drizzle or spread the icing over the cooled cookies. Add sprinkles if you like, but they’re just as beautiful with the strawberry glaze alone. Let the icing set before stacking or storing—if you can wait that long!