Make the strawberry sugar cookies:

1. In a medium sized bowl, combine flour, freeze dried strawberry powder, baking soda, and salt. Whisk to combine and set aside.
2. In a large bowl, combine butter, sugar, and vanilla. Use an electric mixer fitted with the paddle attachment or a wooden spoon by hand to cream together until light and fluffy. This will take about 1 minute on medium speed with a mixer or 1 to 2 minutes by hand.
3. Add your egg and egg yolk to the butter mixture. Whisk until combined.
4. Add the dry ingredients in and mix together until you have a streak free cookie dough.
5. Line a small baking sheet or wooden board with parchment paper.
6. Use a large cookie scoop to portion the dough into about 16 balls of dough and place onto your parchment lined tray. They're not going to be baked yet, so it's ok if they're close together, just make sure they're not touching. Chill the dough balls for 30 minutes or until firm to the touch.
7. Preheat your oven to 350F. Line 2 large baking sheets with parchment paper.
8. Arrange the chilled cookie dough balls onto your parchment lined baking sheets, leaving at least 3 inches of space between each cookie. Keep any cookies you're not currently baking in the fridge until ready to use.
9. Bake the cookies (one baking sheet at a time) in the center of your preheated oven for 10 to 12 minutes or until slightly spread out and lightly golden brown along the edges. 
10. Cool the cookies for 5 minutes on the baking sheet then transfer to a wire rack and set aside to cool completely before icing. Continue baking the cookies in batches until all the dough is finished. If you want to use the same baking sheet for the next batch, make sure to let it cool completely before adding the next round of cookies.

Make the strawberry cream cheese icing:

1. In a medium bowl, combine strawberry cream cheese icing ingredients. Whisk together until smooth and combined. If the icing is too thick, thin it out with a splash of milk. If it's too thin, mix in some more powdered sugar.
2. Dip the face of each cookie in the icing and shake off any excess. Serve as is or top with an extra sprinkling of ground up freeze dried strawberries.