In a large mixing bowl, using an electric mixer, cream together the room temperature unsalted butter and 1/2 cup powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the 1 tsp vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Gently fold in the crushed freeze-dried strawberries using a rubber spatula until evenly distributed throughout the dough.

Transfer the dough to a clean surface and shape it into a log, about 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap.

Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to firm it up. This will make slicing easier and prevent spreading during baking.

Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.

Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife, slice the dough into rounds approximately 1/4 inch thick.

Place the cookie slices about 1 inch apart on the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set. The cookies should still be pale.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze (if desired). In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and 1/4 tsp vanilla extract until smooth. Add more milk/cream a tiny bit at a time if you prefer a thinner glaze.

Once the cookies are completely cool, drizzle or spread the glaze over them. Allow the glaze to set for about 15-20 minutes before serving or storing.