Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, instant strawberry pudding mix, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: If using, gently fold in the white chocolate chips and crushed freeze-dried strawberries with a rubber spatula.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake!
Step 9: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Once completely cool, store in an airtight container at room temperature for up to 3-4 days.