Strawberry Crunch Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
Gradually add the dry ingredients and mix until combined. Fold in the crushed freeze-dried strawberries.
Bake the cookies:

Scoop dough onto the prepared baking sheet and flatten the dough slightly.
Bake for 10–12 minutes or until the edges are golden. Let the cookies cool completely on the baking sheet.
Make the strawberry crunch topping:

In a bowl, mix together the crushed freeze-dried strawberries, crushed Oreos, and melted butter until evenly combined.
Glaze & assemble (optional):

In a small bowl, mix the powdered sugar, milk, and vanilla extract to create a glaze.
Drizzle the glaze over the cooled cookies and then sprinkle the strawberry crunch topping on top.
Serve & enjoy!

Enjoy these sweet, strawberry-flavored treats with a crunchy topping and optional glaze!
Serving and Storage Tips: