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

Cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Whisk together flour, baking soda, and salt, then gradually add to wet ingredients until just combined.

Fold in strawberry jam, crushed cereal, and white chocolate chips.

Scoop dough onto prepared baking sheets, leaving space between cookies.

Bake for 10 to 12 minutes, until edges are golden and centers are set but soft.

Allow cookies to cool for 5 minutes, then transfer to a wire rack to cool completely.

For the topping, mix crushed freeze-dried strawberries with crushed graham crackers and melted butter. Sprinkle over cooled cookies.