In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream the butter and brown sugar until light and fluffy, about 2 minutes. Beat in the maple syrup, egg, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use small animal cookie cutters to cut out shapes and transfer to prepared baking sheets. Re-roll the leftover dough and continue cutting shapes until you're out of dough.

Bake for 6-8 minutes, until the cookies are just set and slightly golden on the edges. The bottoms should be golden brown. If they are underbaked, they will be too soft once you coat them in icing. Transfer to a wire rack to cool completely.

Whisk together the powdered sugar and milk. Divide between two bowls. Add the finely ground freeze-dried strawberries to one of the bowls and whisk until smooth. Add more milk as needed for consistency.

Using a fork, dip each cookie in the icing and let excess icing drip off before placing on parchment paper. Top with a few sprinkles, then let the cookies set until the icing is solid.