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

In a medium bowl, combine crushed golden sandwich cookies, pulverized freeze-dried strawberries, and 2 tablespoons melted butter to create the crunch coating; set aside.

In a large mixing bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy.

Beat in the egg, strawberry extract, and vanilla extract until well combined.

Gradually mix in the strawberry gelatin powder, flour, baking soda, and salt until a cohesive dough forms.

Scoop 1.5-tablespoon portions of dough and roll into uniform balls.

Roll each dough ball in the prepared strawberry crunch mixture until thoroughly coated.

Place the coated balls 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes until the edges are set and the bottoms are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.