1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.

2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

3. In a large bowl, beat together the butter, granulated sugar, and vanilla extract until combined. Beat in the egg.

4. Add the flour, baking soda, 1/4 cup of the strawberry powder (reserve the remainder for the frosting), and kosher salt. Mix until just combined.

5. Stir in the strawberry jam until the dough is evenly colored.

6. Roll the dough into rounded tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.

7. Bake for 8 minutes. Remove from the oven, rotate the baking sheet, and tap it on the counter once to flatten the cookies. Bake for an additional 2-3 minutes, or until the edges are just beginning to set.

8. Remove from the oven and let the cookies cool on the baking sheet; they will continue to cook slightly as they cool.

9. To make the icing, mix the cream cheese, powdered sugar, hot milk, vanilla extract, and the remaining strawberry powder in a bowl until smooth. Adjust the consistency with more milk if needed.

10. Once the cookies have cooled, dip or drizzle them with the icing. Let the icing set before serving.