Start with the crunch topping so it’s ready to go. Add the golden cookies to a food processor and pulse until you get coarse crumbs. You want texture, not dust. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin.

Transfer the crumbs to a bowl and sprinkle in the strawberry gelatin powder. Pour in the melted butter and mix until everything is evenly coated and crumbly. Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes with a mixer and gives you that soft cookie texture we want.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If you’re using food coloring, add it now.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.

If using white chocolate chips, fold them in gently with a spatula.

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

Scoop about 2 tablespoons of dough per cookie and roll lightly into balls. Place them on the baking sheet, leaving space between each one.

Gently press the tops slightly, then sprinkle a generous amount of strawberry crunch topping over each cookie. Press it in gently so it sticks.

Bake for 11–13 minutes, or until the edges are set and the centers still look slightly soft. The crunch topping should look lightly toasted but not dark.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.