📖 Instructions

1. **Prep Your Strawberries (and Oven!)**: First things first, if you're using whole freeze-dried strawberries, gently crush them into smaller pieces. You want nice little bits, not powder. Next, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This will prevent sticking and makes cleanup a breeze.
2. **Cream the Butter and Sugar**: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and noticeably paler in color. This step is super important for achieving that tender, melt-in-your-mouth shortcake texture.
3. **Add the Egg and Vanilla**: Scrape down the sides of the bowl. Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until just combined. Be careful not to overmix here, or your cookies might become tough.
4. **Combine Dry Ingredients**: In a separate, medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. The cornstarch is our secret weapon for extra tenderness!
5. **Gradually Add Dry to Wet**: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Stop mixing as soon as you see no more streaks of flour. Overmixing develops too much gluten, which can make your cookies hard.
6. **Fold in the Stars - Freeze-Dried Strawberries**: Gently fold in your crushed freeze-dried strawberries using a spatula. You want them distributed throughout the dough, but don't smash them. We're looking for those delightful flecks of red!
7. **Scoop and Shape**: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. You can gently flatten them slightly with the palm of your hand if you prefer a less dome-shaped cookie. I like to give 'em a little pat.
8. **Bake 'em Up!**: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They won't look heavily browned like some cookies, so don't wait for that! If you want a more golden finish, you can bake for another minute, but watch them closely. The exact baking time can vary depending on your oven, so keep an eye on 'em.
9. **Cool Down**: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and helps them firm up properly.
10. **Whip Up the White Chocolate Glaze**: While the cookies are cooling, prepare the glaze. In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each, until smooth. Alternatively, use a double boiler. Once melted, stir in the heavy cream until you have a smooth, pourable glaze. If it's too thick, add a tiny bit more cream, a teaspoon at a time.
11. **Drizzle and Decorate**: Once the cookies are completely cool, drizzle the white chocolate glaze over them. You can use a spoon or a piping bag with a very small snip. If you're feeling fancy, sprinkle a few extra tiny pieces of freeze-dried strawberry on top before the glaze sets. Let the glaze harden before serving. Enjoy your taste of summer!