Make the Cookies:

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in egg and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet ingredients, mixing until just combined.

Drop by rounded tablespoons onto prepared baking sheets.

Make the Crumble Topping:

In a medium bowl, whisk together flour, granulated sugar, brown sugar, and cinnamon.

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Sprinkle crumble topping evenly over the cookies.

Bake the Cookies:

Bake for 10-12 minutes, or until golden brown.

Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prepare the Filling:

In a small bowl, toss sliced strawberries with 1 tablespoon of sugar.

Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Add a few drops of red food coloring to the glaze, if desired.

Assemble the Cookies:

Once the cookies are completely cool, top each cookie with a spoonful of the strawberry filling.

Drizzle with the glaze.