Baking Instructions

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the crushed freeze-dried strawberries.
• For the crunch topping, combine flour, sugar, melted butter, and crushed freeze-dried strawberries in a small bowl. Mix until crumbly.
• Roll dough into 1-inch balls and place on the prepared baking sheets. Flatten slightly.
• Sprinkle the crunch topping generously over each cookie dough ball.
• Bake for 10-12 minutes, or until the edges are golden brown 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.