Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a blender, pulse the freeze-dried strawberries until they turn into a fine powder. Set aside.

In a large mixing bowl, cream the softened butter, granulated sugar, and vanilla extract until light and fluffy.

Mix in the large egg until well combined.

Gradually add the all-purpose flour, baking soda, half of the strawberry powder, and kosher salt. Mix until combined.

Fold in the strawberry jam, ensuring it is evenly distributed throughout the dough.

Shape the dough into small balls and place them on the prepared baking sheet, spaced 2 inches apart.

Bake for 8 minutes, then tap the baking sheet to flatten slightly. Return to the oven for another 2-3 minutes until golden.

While cooling, mix the icing ingredients until creamy. Fold in the remaining strawberry powder.

Once cooled, dip the cookies in icing or drizzle it on top.