In a medium bowl, combine the finely crushed Golden Oreo cookies (or Nilla wafers), crushed freeze-dried strawberries, and strawberry gelatin powder. Mix well until evenly combined.

Pour in the melted butter and stir with a fork until the mixture is thoroughly coated and resembles coarse crumbs. Set aside.

In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy (about 2-3 minutes).

Beat in the large egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Using a 1.5-2 tablespoon cookie scoop, roll the cookie dough into balls. Gently press each cookie dough ball into the prepared strawberry crunch topping, coating all sides.

Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will firm up as they cool.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add the remaining milk, a teaspoon at a time, until you reach your desired drizzling consistency.

Once the cookies are completely cool, drizzle the vanilla glaze generously over each cookie. Let the glaze set for about 15-20 minutes before serving.