In a large mixing bowl, use an electric mixer to beat the slightly softened salted butter, sifted powdered sugar, pure vanilla extract, and freeze-dried strawberry powder together until smooth and fluffy.

Gradually add the all-purpose flour to the buttery mixture, mixing on low speed until just combined.

Form the cookie dough into a thick log, approximately 2 inches in diameter and 9-12 inches long. Wrap tightly in plastic wrap and chill for at least 1 hour.

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

After the dough has chilled, unwrap and use a sharp knife to slice it into ½-inch thick cookies.

Bake the cookies for 11-15 minutes, or until the edges are set and lightly golden.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring, then drizzle with melted white chocolate.