Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• In a small bowl, combine the crushed freeze-dried strawberries, sugar, flour, and melted butter for the topping. Mix until crumbly.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.
• Press a generous amount of the strawberry crunch topping onto the top of each cookie dough ball.
• Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.