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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.

Scoop about 2 tablespoons of dough and place it on the prepared baking sheet; flatten slightly.

Bake for 10–12 minutes or until the edges are golden. Let cool on the sheet for a few minutes.

Mix crushed freeze-dried strawberries and crushed vanilla wafers in a bowl; drizzle in melted butter and stir until it resembles wet sand.

Gently press the strawberry topping onto the warm cookies.

In a small bowl, whisk together powdered sugar, milk, and food coloring until smooth. Drizzle over cooled cookies.