In a large bowl, beat the butter, 1/2 cup cane sugar and light brown sugar until light and fluffy, 1-2 minutes.
Add the aquafaba and vanilla. Beat until just combined. Dough will look odd, a little separated, but it will be ok.
Add the flour, baking powder and salt, mixing carefully until completely combined.
Stir in the powdered freeze dried strawberries.
Chill for a minimum of 1 hour in the refrigerator.
Preheat oven to 350F. Line two baking sheets with parchment paper or lightly grease with oil.
Roll the cookie dough into 1″ balls and then roll in the 3 tablespoons cane sugar.
Arrange balls on cookie sheet and flatten slightly with the palm of your hand or with the bottom of a glass.
Bake 12 minutes. Remove from oven and let cool.
To make glaze: Whisk together glaze ingredients until smooth and completely combined.
When cookies are completely cooled, spoon glaze over them and let sit at room temp until glaze sets (dries).
Store in an airtight container at room temp 4-5 days or in the refrigerator up to 10 days.
RECIPE NOTES
I powder the freeze dried strawberries in my mini blender. You can also use a food processor.
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