Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry gelatin powder.
Mix in sour cream or Greek yogurt until smooth.
Gradually add dry ingredients and mix until just combined.
In a small bowl, combine crushed vanilla cookies, freeze-dried strawberries, and melted butter.
Scoop cookie dough onto prepared baking sheets, spacing 2 inches apart.
Press strawberry crunch topping gently onto each cookie.
Bake for 11–13 minutes, until edges are lightly golden and centers remain soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Drizzle with white chocolate or sprinkle with extra crumbs if desired.
