Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat together softened butter, powdered sugar, lemon zest, and lemon juice until smooth and creamy, about 2-3 minutes.

Add the all-purpose flour and salt to the bowl. Mix until the dough comes together and forms a ball, about 3-5 minutes.

Use a cookie scoop to form dough into balls, placing them on the tray. Flatten gently to around ¼ inch thickness.

Bake for 7-10 minutes until tops are no longer shiny. Cool on the sheet for 5 minutes before transferring to a wire rack.

Pulse freeze-dried strawberries into a fine powder. Mix with powdered sugar, vanilla, and milk until smooth.

Once cookies are completely cool, drizzle the strawberry glaze over each cookie and allow it to set.