Begin by placing your freeze-dried strawberries in a blender or food processor. Pulse them until they reach a fine powder.
In a large mixing bowl, beat the room temperature salted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Crack in the egg and pour in the vanilla extract. Mix until well incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, powdered freeze-dried strawberries, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the high-quality strawberry jam into the cookie dough.
Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.
Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until well combined. Pour in the hot milk and vanilla extract, mixing until creamy and smooth.
Once the cookies are completely cool, spread the cream cheese frosting generously over the top of each cookie.
