Preheat your oven to 350°F (convection) and line a baking sheet with parchment paper.

In a stand mixer fitted with a paddle or whisk attachment, beat the room temperature butter and granulated sugar for 1–2 minutes until light, fluffy, and pale in color. Add the egg and vanilla extract and mix until fully combined.

Add the flour, baking powder, and baking soda to the bowl. Mix on low speed just until a soft dough forms. Fold in the white chocolate chips until evenly distributed throughout the dough.

Using a large cookie scoop or about 2 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheet. Gently press additional white chocolate chips into the tops if desired, then generously sprinkle crushed freeze-dried strawberries over each cookie dough ball, lightly pressing them into the dough so they stick.

Bake for 12–14 minutes, or until the edges are set and lightly golden while the centers remain slightly soft.

For perfectly round cookies, gently swirl a round bowl, cup, or cookie cutter around each cookie immediately after baking while still warm. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wired rack or other cooling spot.

While the cookies are still slightly warm, sprinkle any remaining crushed freeze-dried strawberries over the tops for an extra pop of color and flavor. Enjoy fresh or store in an airtight container for up to 5 days.