In a medium bowl, combine the crushed Golden Oreos (or Nilla Wafers) and crushed freeze-dried strawberries. If desired, drizzle with melted butter and mix until crumbs are lightly moistened. This helps bind the crunch. Set aside.

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

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

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg yolk and vanilla extract until well combined.

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

Scoop rounded tablespoons of dough (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and strawberry extract/puree until smooth. Add more milk, a tiny bit at a time, if needed, to reach a thick but pourable consistency.

Once the cookies are completely cool, dip the tops of each cookie into the strawberry glaze, allowing any excess to drip off. Alternatively, you can spoon the glaze over the tops.

Immediately after glazing each cookie, sprinkle generously with the prepared strawberry crunch topping. Gently press the crunch onto the glaze to help it adhere.

Allow the glaze to set for about 30-60 minutes at room temperature before serving or storing.