1 cup unsalted butter, softened

1 cup granulated sugar

½ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup crushed freeze-dried strawberries

1 cup crushed freeze-dried strawberries (for topping)

½ cup granulated sugar

1 cup powdered sugar (optional, for drizzling)

1 cup white chocolate chips

1 tablespoon vegetable oil (optional)

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

In a large mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.

Add the egg and vanilla extract, mixing well until combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the crushed freeze-dried strawberries.

In a small bowl, combine crushed freeze-dried strawberries with granulated sugar for the topping.

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently press the tops of the cookies into the strawberry sugar mixture, coating them well.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. If desired, add vegetable oil for a thinner consistency.

Once the cookies are completely cooled, drizzle the melted white chocolate over the top using a fork or piping bag.

Enjoy your delightful Strawberry Crunch Cookies, perfect for any occasion!