Soft and chewy strawberry cookies bursting with sweet strawberry flavor, perfect for a fruity dessert or snack.

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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Pulse the freeze-dried strawberries in a food processor until they form a powder. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and strawberry powder.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Fold in the white chocolate chips if using.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You can use fresh strawberries for garnish, but not in the dough as they add too much moisture.
For a stronger strawberry flavor, add a few drops of strawberry extract.
Store in an airtight container for up to 5 days.