In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg, vanilla extract, lemon zest, and 1 tablespoon of fresh lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the crushed freeze-dried strawberries using a rubber spatula.

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent spreading.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop rounded tablespoons of cookie dough (or use a 1.5-inch cookie scoop) and place them about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They may look slightly underbaked in the middle, but will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons of fresh lemon juice, and strawberry puree (or extract + food coloring) until smooth. Add more lemon juice, 1 teaspoon at a time, until you reach a pourable but not too thin consistency.

Once the cookies are completely cool, drizzle or spread the strawberry lemonade glaze over each cookie. Let the glaze set for about 15-20 minutes before serving or storing.