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

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time along with the vanilla extract, mixing until well combined.

Whisk together the flour, baking soda, and salt in a separate bowl, then gradually incorporate into the wet ingredients.

Fold in the crushed freeze-dried strawberries.

Drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes until edges are golden and centers are soft.

Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack.

Prepare the crunch topping by mixing crushed freeze-dried strawberries, graham crackers, and melted butter.

Once cooled, gently press the crunch topping onto each cookie.