Preheat oven to 350°F (175°C) and line baking sheets. Cream 1 cup butter and sugar until fluffy, then beat in egg and vanilla until smooth.

Whisk flour, baking powder, salt, and strawberry powder in a separate bowl. Stir into butter mixture just until a pink dough forms.

Combine crushed cookies, gelatin powder, and melted butter in a small bowl, stirring until evenly moistened.

Scoop dough into rounded tablespoonfuls, roll into balls, and flatten slightly on sheets. Press a generous pinch of crunch topping onto each cookie.

Bake for 10 to 12 minutes, until edges are set and tops are just barely golden.

Let cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.