Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine softened unsalted butter, granulated sugar, and brown sugar in a large mixing bowl. Cream until light and fluffy, about 3-5 minutes.

Beat in large eggs, one at a time, then add vanilla extract, mixing until fully combined.

Whisk together all-purpose flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, stirring gently until just combined.

Scoop the dough into 2-tablespoon-sized balls onto the prepared baking sheet, flattening each slightly.

Bake for 10-12 minutes until edges are golden and centers remain soft. Remove from oven.

Combine crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl until crumbly.

Press the strawberry crunch topping onto each warm cookie.

Allow cookies to cool completely on the baking sheet.

Mix powdered sugar and milk in a small bowl until smooth. Optionally add pink food coloring.

Drizzle the glaze over cooled cookies for a beautiful presentation.