Line two sheet pans with parchment or silpats (see note). Set aside.
In a medium bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
In the bowl of a stand mixer, combine butter, cream cheese, and sugar. Beat until light and fluffy (at least three minutes). Scrape down the sides of the bowl as necessary.
Add egg and vanilla bean paste (see note) and mix to combine. Add the dry ingredients gradually, mixing until just incorporated.
Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick. Wrap each disc and place in the refrigerator to chill for at least an hour.
Once chilled, working with one disc of the dough at a time, roll the dough out to about ¼" thickness on a lightly floured surface (*see notes if you're planning to use an embossed rolling pin*).
Cut the dough into your desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and place in the freezer for at least 30 minutes before baking.
Preheat the oven to 375° F. Bake the cookies for 8-10 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
For Frosting:
Pulse the freeze-dried strawberries (see note) in a food processor until they are a fine powder. Set aside.
In the bowl of a stand mixer combine the room temperature cream cheese and butter. Beat until smooth and creamy. Add the vanilla bean paste (see note), and the strawberry extract (optional; see note), and salt and mix to combine.
Gradually add the sifted powdered sugar and mix until incorporated. Add the strawberry powder and mix until incorporated. If the buttercream is too thick you can add a little milk or heavy cream to thin it. If too thin, you can add a bit more powdered sugar until you reach the desired consistency.
For Assembly:
Once cookies are completely cool, sandwich with the strawberry buttercream.Enjoy!
Notes
Note on vanilla bean paste: You know me, it's in everything! I just adore this ingredient! If you'd prefer to substitute, you can use an equal measure of vanilla extract.Note on embossed rolling pin: Using an embossed rolling pin on these cookies is, of course, completely optional! I just loved how special the pattern made these cookies!If using an embossed rolling pin, roll the dough out a little thicker than the ¼-inch called for in the recipe with a regular rolling pin. Then, when you go over the dough one last time with the embossed pin, your dough will be the correct thickness. I rolled my dough out in long, narrow strips so that I could use the embossed pin on all the dough easier. It's *very* important that you chill your cut-outs before baking, or you'll lose the pattern as they bake!Note on lining pans: I chose to line my baking pans with silpats because the cookies brown up a little slower and you can use them over and over again. If you prefer, you can line your pans with nonstick parchment. If you go with the parchment option, keep in mind that your cookies may brown up a little faster.Note on freeze-dried strawberries: You'll need one bag (typically 0.8-1.2 oz) of freeze-dried strawberries for this recipe. Make sure that you're using *freeze-dried* berries, as they're free of moisture and will process into a powder. Regular "dried" strawberries will not!Note on strawberry extract: For an added kick of strawberry flavor! This is optional, since the freeze-dried berries have such great flavor! If you don't have strawberry extract on-hand, just skip it. It will still be delicious!